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Deccani Dum Ka Kheema(slow cooked mince)

Jul-11-2018
Zeenath Amaanullah
35 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Side Dishes

Ingredients Serving: 6

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

Instructions

  1. ADD A HANDFUL OF CASHEWNUTS TO A GRINDING JAR.
  2. GRIND TO A FINE POWDER
  3. AS SEEN AND SET ASIDE.
  4. MEANWHILE THINLY SLICE 3 MEDIUM SIZED ONIONS
  5. AND DEEP FRY UNTIL GOLDEN IN COLOUR.
  6. AND REMOVE THEM ONTO A PLATE TO COOL DOWN A BIT.
  7. TO A DEEP PAN, ADD 800 GMS OF MUTTON MINCE.
  8. 2 TSP OF RED CHILLI AND 1 TSP OF GARAM MASALA POWDERS
  9. 1/2 A TSP OF TURMERIC AND 2 TSP OF SALT.
  10. 1/2 A TSP OF CUBEB POWDER AND 2 TSP OF GINGER GARLIC PASTE.
  11. NOW ADD 200 GMS OF CURD TO IT
  12. AND THE CASHEWNUT POWDER TOO.
  13. ADD 3 GREEN CHILLIES BROKEN INTO TWO AND MIX ALL THAT UP REALLY WELL.
  14. LEAVE IT ASIDE FOR 30 MINUTES.
  15. AFTER 30 MINUTES, ALLOW IT TO COOK ON A LOW HEAT AFTER ADDING THE FRIED ONIONS.
  16. MIX WELL
  17. AND ADD A SPOONFUL OF OIL IN WHICH THE ONIONS HAVE BEEN FRIED.
  18. COVER WITH A LID AND SIMMER FOR 20-25 MINUTES UNTIL THE OIL STARTS FLOATING ON TOP.
  19. AND GARNISH WITH 1/4 TH CUP OF CHOPPED CORIANDER
  20. AND A TEASPOON OF PURE DESI GHEE.
  21. READY! STEADY! EAT!

Reviews (2)  

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Yasmeen Ahmed
Jul-13-2018
Yasmeen Ahmed   Jul-13-2018

Ma Shaa ALLAH, loved your recent recipes. They're all so exotic. :heart::heart::kissing_heart::kissing_heart:

Maithili Iyer
Jul-13-2018
Maithili Iyer   Jul-13-2018

I will surely try this.

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