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Hyderabadi Dum Ka Aloo Mutton Kheema

Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
45 minutes
Cook Time
10 People
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ABOUT Hyderabadi Dum Ka Aloo Mutton Kheema RECIPE

Dum cooking is a way of slow cooking. It is a technique that is more than 400 years old. It signifies steam and many a time the vessel containing the food being slow cooked in its own juices is sealed with dough. When the steam is not allowed to escape it becomes dumpukht. Today in "Jai Ki Rasoi Se" used the same technique to make very yummy and delicious dish called "Hyderabadi Dum Ka Aloo Mutton Kheema". It is served with Crispy Lachha Paratha.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Main Dish
  • Healthy

Ingredients Serving: 10

  1. Mutton Keema - 250 Grams
  2. Roughly Chopped Potatoes (Kate Aloo) - 100 Grams
  3. Curd - 100 Grams
  4. Ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon
  5. Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon
  6. Cumin Seeds (Shah Jeera) - 1 Tea Spoon
  7. Cloves (Laung) - 2 to 3
  8. Green Cardamom (Hari Elaichi) - 2 to 3
  9. Cinnamon (Dalchini) - 2 to 3 of ½ inch
  10. Bay Leaves (Tej Patta) - 2 to 3
  11. Cumin Powder (Jeera Powder) - 1 Tea Spoon
  12. Cloves (Laung) - 2 to 3
  13. Coriander Powder (Dhaniya Powder) - 1 Table Spoon
  14. Whole spice powder (Garam Masala Powder) - 1 Tea Spoon
  15. Slit Green Chilies (Kati Hari Mirch) - 5 to 6
  16. Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 2 Table Spoon
  17. Finely Chopped Mint (Barik Kata Hara Pudina) - 2 Table Spoon
  18. Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon
  19. Turmeric Powder (Haldi Powder) - 1 Tea Spoon
  20. Finely Chopped Onion (Barik Kati Pyaz) - 3 to 4 Medium Size
  21. Fried Onions (Tala Pyaz) - 1 Cup
  22. Oil (Tel) - As per requirement
  23. Salt - According to Taste


  1. In a vessel add mutton keema, lemon juice, cumin seeds, cloves, green cardamom, bay leaves, cinnamon, ginger garlic paste and finely sliced onions. Mix all them and rest it for 5 minutes
  2. Now add roughly chopped potatoes, slit green chillies, finely chopped green coriander and mint leave. Mix all the ingredients and all to rest for another 5 minutes. This will help the mutton keema to all the flavors
  3. At this stage add all dry ingredients like red chilli, turmeric, cumin, coriander & whole spice powder. Add salt according to taste. Also add curd and fried onions. Mix all and rest it for 5 minutes more
  4. Finally add oil as per your requirement and mix it. Marinate for at least for 2 to 3 hours at room temperature
  5. Cover and cook the marinated keema on very low to medium flame till the water from it gets evaporated or potatoes are cooked completely. Keep stirring in between to avoid and burning.
  6. Switch of the gas when oil get separated and you get the desired consistency of the gravy.
  7. Now the dish is ready to serve with any flat Indian bread and flavored rice

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