Name: Deccani Dum Ka Keema 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 Keema 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

DEEP FRY 3 CHOPPED ONIONS IN HOT OIL
FRY UNTIL GOLDEN BROWN, SET ASIDE
TAKE 800 GMS MUTTON MINCE, ADD 2 TSP RED CHILLI, 1 TSP GARAM MASALA POWDERS
ADD 1/2 TSP TURMERIC POWDER, 2 TSP SALT
ADD 1/2 TSP KEBAB POWDER, 2 TSP GINGER- GARLIC PASTE
ADD 200 GMS CURD, 2-3 TBSP CASHEW POWDER
ADD 3 BROKEN GREEN CHILLIES, MIX WELL, SET ASIDE FOR 30 MINS
KEEP TO COOK ON A LOW HEAT, ADD THE FRIED ONIONS
ADD 1 TSP OIL, COVER & SIMMER FOR 20-25 MINS
THE KEEMA IS DONE WHEN OIL STARTS TO FLOAT ON TOP LIKE THIS
GARNISH WITH 1/4 CUP CHOPPED FRESH CORIANDER, 1 TSP GHEE, SERVE HOT WITH ROTI OR RICE

Similar Recipes