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Main Ingredients | Mutton Mince, Yogurt |
Cuisine | Hyderabadi |
Course | Main Course Mutton |
Prep Time | 51-60 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Hyderabadi Keema
- 500 grams Mutton Mince
- 1/2 cup Yogurt
- to taste Salt
- 1 teaspoon Turmeric powder
- 1 tablespoon Garlic paste
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2-3 Green cardamoms
- 1 Black cardamom
- 3-4 Cloves
- 1 inch stick Cinnamon
- 5-6 Black peppercorns
- 3 medium Onions chopped
- 1 inch piece Ginger chopped
- 2-3 Green chillies chopped
- 1 tablespoon Red chilli powder
- 1 tablespoon Coriander powder
- 1 large Tomato,chopped
- 1 Egg boiled
- 2 tablespoons Fresh coriander leaves chopped
Method
- Mix lamb mince, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai. Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden.
- Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.
- Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.
- Garnish with boiled egg cut into quarters and coriander leaves. Serve hot.
Nutrition Info
Calories | 1622 |
Carbohydrates | 110 |
Protein | 45.3 |
Fat | 111.1 |
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