In this delicious Hyderabadi Mutton keema preparation –

Mutton keema :

The mutton mince is cooked along with a variety of whole and dried spices and topped with a boiled egg just before serving. Sometimes a few green peas are added for more texture, taste and colour. By this mutton keema is ready for serving. It tastes delicious with just about any Indian bread, but my favorite is pav. I can easily polish off a plate of keema pav at any given date and time.

Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild

Ingredients for Hyderabadi Keema Recipe

Mutton Mince 500 grams

Yogurt 1/2 cup

Salt to taste

Turmeric powder 1 teaspoon

Garlic paste 1 tablespoon

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Green cardamoms 2-3

Black cardamom 1

Cloves 3-4

Cinnamon 1 inch stick

Black peppercorns 5-6

Onions chopped 3 medium

Ginger chopped 1 inch piece

Green chillies chopped 2-3

Red chilli powder 1 tablespoon

Coriander powder 1 tablespoon

Tomato,chopped 1 large

Egg boiled 1

Fresh coriander leaves chopped 2 tablespoons

Method

Step 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.

Step 2

Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.

Step 3

Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.

Step 4

Garnish with boiled egg and cut them into quarters and coriander leaves. Serve hot.

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