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Hyderabadi Mutton Qeema

Enjoy your everyday qeema in a different style. Make Hyderabadi Mutton keema and enjoy. #HappyCookingToYou #FoodFusion #ShanFoods

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Ingredients:

  • Mutton qeema (Mince) ½ kg
  • Namak (Salt) 1 tsp or to taste
  • Haldee powder (Turmeric powder) 1 tsp
  • Sarson ka tel (Mustard oil) 1 tbs
  • Hari mirch (Green chili) chopped 1 tbs
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Dahi (Yogurt) ½ Cup
  • Sukha nariyal (Dry coconut) 1 tbs
  • Kashkhash (Poppy seeds) 1 tbs
  • Zeera (Cumin seeds) 1 tsp
  • Laung (Cloves) 2-3
  • Sabut kali mirch (Black peppercorns) 15-16
  • Javatri (Mace) 2 blades
  • Darchini (Cinnamon stick) 1
  • Badi elaichi (Black cardamom) 1
  • Hari elaichi (Green cardamom) 2-3
  • Cooking oil 1/4 Cup
  • Pyaz (Onion) sliced 1 medium
  • Tez paat (Bay leaves) 2
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Kasuri meethi (Dried fenugreek leaves) ½ tbs
  • Hara dhania (Fresh coriander) chopped

Directions:

In bowl,add mutton mince,salt,turmeric powder,mustard oil,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 bay leaves and mix.

Add ginger garlic paste and mix well for 1-2 minutes.

Add marinated mutton mince and mix well until changes color.

Cover and cook on low flame for 15-20 minutes then cook on high flame for 8-10 minutes.

Add red chili powder,coriander powder,ground spices 2-3 tbs and mix well.

Cover and cook on low flame for 8-10 minutes.

Add dried fenugreek leaves and mix well,cover and simmer for 3-4 minutes.

Add fresh coriander & serve!

Recipe By: Seema Hanif

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