New Update
/sanjeev-kapoor/media/post_banners/339f7bf5bcd37474a93ec6c09779c882f5b9dbc23560348e569e2a03df80dd8a.jpg)
Main Ingredients | Split red lentil (masoor dal), Mutton keema |
Cuisine | Hyderabadi |
Course | Main Course Mutton |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Masoor Dal Keema
- 250 grams Split red lentil (masoor dal) soaked
- 350 grams Mutton keema
- 3 medium Onions
- 2 tablespoons Oil
- 2 Bay leaves
- 2-4 Cloves
- 1 inch stick Cinnamon
- 7-8 Curry leaves
- 1 inch piece Ginger
- 5 cloves Garlic
- 4 Dried red chillies
- 1 large Potato peeled
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopped
Method
- Chop 2 onions in a chopper.
- Heat oil in a pressure cooker. Add bay leaves, cloves,cinnamon, curry leaves and chopped onions and saute till fragrant.
Grind ginger, garlic, red chillies and 1 onion. - Add minced mutton to the cooker and saute for 3-4 minutes.
Cut potato into fingers and add. - Add masoor dal, turmeric powder, coriander powder and cumin powder and mix.
Add the ground paste and mix. - Rinse the mixer jar and add to the cooker along with 1 cup water.
Add salt and mix. - Roughly chop coriander leaves and add.
Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out. - Open the lid when the pressure has reduced completely and serve hot.
Nutrition Info
Calories | 2101 |
Carbohydrates | 133.2 |
Protein | 214.7 |
Fat | 78.6 |
Advertisment