How much cooking time?

60 min — 20 min prep, 40 min cooking.

Hyderabadi Dum Ka Keema

Name: Hyderabadi Dum Ka Keema
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Telangana Indian
Ingredients: 2tbsp Coriander Leaves; salt; 250g Mutton; 1tsp coriander powder; 2piece onion; 1tsp Red Chilli Powder (Lal Mirch); 1tsp Ginger; 1tsp Garlic; 100g Curd; 0.5tsp Turmeric Powder; 8g Garam Masala (Punjabi Khada - Whole); 2tbsp oil

Minced meat slow-cooked on dum with whole spices and fried onions. Nizam court dish.

Time 60 min · Serves 4 · 263 kcal · Hyderabad, Telangana

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

salt (optional) (whole)
Mutton — 250 g (chopped)
coriander powder — 1 tsp (ground)
onion — 2 piece (chopped)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Ginger — 1 tsp (ground)
Garlic — 1 tsp (ground)
Curd — 100 g (whole)
Turmeric Powder — 0.5 tsp (ground)

Tempering

Garam Masala (Punjabi Khada - Whole) — 8 g (whole)
oil — 2 tbsp (whole)

Method

Marinate the minced mutton with whisked curd, ginger-garlic paste, turmeric, red chilli powder, coriander powder and salt; rest for at least 30 minutes.
Heat oil in a heavy-bottomed pot and fry the sliced onions on medium heat until deep golden and crisp (birista).
Crush the whole garam masala (cardamom, cinnamon, cloves) lightly and add to the fried onions along with a splash of the oil.
Add the marinated keema, mixing it well with the fried onions and whole spices.
Cover tightly (seal the lid with dough if cooking traditionally) and cook on dum - very low heat - for 30-40 minutes, stirring occasionally, until the mutton is tender and the moisture reduces to a semi-dry finish.
Adjust salt, garnish with fresh coriander leaves and serve hot with roti or paratha.

Common questions

How many calories in one plate of Hyderabadi Dum Ka Keema?: 263 kcal per plate.
How much cooking time?: 60 min — 20 min prep, 40 min cooking.

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