Name: Deccani Dum Ka Kheema(slow cooked mince) recipe by Zeenath Fathima at BetterButter
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Ingredients: Mutton mince 800 gm; Salt 2 tsp; Ginger garlic paste 2 tsp; Red chilli powder 2 tsp; Garam masala powder 1 tsp; Cubeb powder 1/2 tsp; Turmeric 1/2 tsp; Curd 200 gm; Fried onions medium sized 3; Pure ghee 1 tsp; Coriander leaves chopped 1/4 cup; Oil 1 ladleful; Green chillies whole 3; Cashewnuts 10-12

ABOUT Deccani Dum Ka Kheema(slow cooked mince) RECIPE

A quintessentially Hyderabadi side dish made with mutton mince and curd. It is a process of slow cooking similar to the process of dum covering the vessel tightly with a lid. The steam should not escape and do not keep opening the lid in between frequently as we do during our routine cooking. Open the lid only after a heavenly aroma emanates in the kitchen signalling the completion of cooking. This process of slow cooking makes all the difference and gives an explicit flavour and aroma to this dish. Enjoy this melt in mouth nawabi side dish with naans and pulaos.

Ingredients Serving: 6

Mutton mince 800 gm
Salt 2 tsp
Ginger garlic paste 2 tsp
Red chilli powder 2 tsp
Garam masala powder 1 tsp
Cubeb powder 1/2 tsp
Turmeric 1/2 tsp
Curd 200 gm
Fried onions medium sized 3
Pure ghee 1 tsp
Coriander leaves chopped 1/4 cup
Oil 1 ladleful
Green chillies whole 3
Cashewnuts 10-12

Instructions

ADD A HANDFUL OF CASHEWNUTS TO A GRINDING JAR.
GRIND TO A FINE POWDER
AS SEEN AND SET ASIDE.
MEANWHILE THINLY SLICE 3 MEDIUM SIZED ONIONS
AND DEEP FRY UNTIL GOLDEN IN COLOUR.
AND REMOVE THEM ONTO A PLATE TO COOL DOWN A BIT.
TO A DEEP PAN, ADD 800 GMS OF MUTTON MINCE.
2 TSP OF RED CHILLI AND 1 TSP OF GARAM MASALA POWDERS
1/2 A TSP OF TURMERIC AND 2 TSP OF SALT.
1/2 A TSP OF CUBEB POWDER AND 2 TSP OF GINGER GARLIC PASTE.
NOW ADD 200 GMS OF CURD TO IT
AND THE CASHEWNUT POWDER TOO.
ADD 3 GREEN CHILLIES BROKEN INTO TWO AND MIX ALL THAT UP REALLY WELL.
LEAVE IT ASIDE FOR 30 MINUTES.
AFTER 30 MINUTES, ALLOW IT TO COOK ON A LOW HEAT AFTER ADDING THE FRIED ONIONS.
MIX WELL
AND ADD A SPOONFUL OF OIL IN WHICH THE ONIONS HAVE BEEN FRIED.
COVER WITH A LID AND SIMMER FOR 20-25 MINUTES UNTIL THE OIL STARTS FLOATING ON TOP.
AND GARNISH WITH 1/4 TH CUP OF CHOPPED CORIANDER
AND A TEASPOON OF PURE DESI GHEE.
READY! STEADY! EAT!

Similar Recipes