Hyderabadi Keema

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

1. 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.
2. Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.
3. Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.
4. Garnish with boiled egg cut into quarters and coriander leaves. Serve hot.

Nutrition Info