Celebrate this Eid with a classic Hyderabadi favorite — Mutton Keema bursting with rich spices, tender minced meat, and fragrant herbs! Perfect to serve with biryani, naan, or simply as a delicious side dish.
Ingredients:
-Mutton qeema (Mince) 1/2 kg
-Namak (Salt) 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Hari mirch 2 (Green chili) chopped
-Hara dhania (Fresh coriander) chopped 1/4 cup
-Dahi (Yogurt) 1/2 Cup
-Sukha nariyal (Roasted Dry coconut) 3 tbsp
-Kashkhash (Poppy seeds) 1 tbsp
-Zeera (Cumin seeds) 1 tsp
-Laung (Cloves) 3 -4
-Sabut kali mirch (Black peppercorns) 1 tsp
-Javatri (Mace) 2 blades
-Darchini (Cinnamon stick) 1/2
-Badi elaichi (Black cardamom) 1
-Hari elaichi (Green cardamom) 3 -4
-Cooking oil 1/4 Cup
-Pyaz (Onion) sliced 1 cup
-Tez paat (Bay leaves) 2
-Adrak lehsan paste (Ginger garlic paste) 1 tbsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 & ½ tbsp
-Kasuri meethi (Dried fenugreek leaves) 1 tbsp
-Hara dhania (Fresh coriander) chopped
-Hari Mirch 2 -3 ( Green Chilies )
-Pani 2 cups ( Water )
Directions For Cooking :
-In bowl, add mutton mince ,salt, turmeric powder , green chili, fresh coriander ,yogurt ,mix well and marinate for 30 minutes.
-In spice mixer ,add dry coconut ,poppy seeds ,cumin seeds, cloves, black peppercorns, mace, cinnamon stick ,black cardamom, green cardamom ,grind well & set aside.
-In pot, add cooking oil, onion and fry until golden brown.
-Add ginger garlic paste and mix well for 1-2 minutes.
--Add bay leaves and mix it well.
-Add marinated mutton mince and mix well until changes color . then add water mix it well cover and cook for 8 -12 mins on low flame.
-Add red chili powder ,coriander powder, ground spices 2-3 tbsp and cook for 2 mins.
-Add water mix well cover and cook for 6 -10 mins on low flame.
-Add roasted dried fenugreek leaves and fresh coriander mix well, cover and simmer for 2 -3 minutes on low flame.
-Add fresh coriander and green chilies & serve with rice, naan , roti .
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