Hyderabadi Dum Ka Kheema

Name: Hyderabadi Dum Ka Kheema
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 500 gms Mutton mince; 1 tbsp Salt; 1 tbsp Ginger garlic paste; 2 tbsp Red chilli powder; 1/2 tsp Turmeric powder; 1 tsp Garam masala; 1/2 tsp Cubeb pepper powder or Kawabchini powder; 200 gms Curd; 3 Green Chillies whole; 2 cups Onions sliced and deep fried; 2-3 tbsp Cashewnut paste; 1/4 cup Coriander leaves finely chopped; 1 tsp Caraway seeds; 1 tbsp Pure Ghee

ZMA @zesty5

#rainbowweek5
#cookpadindia

ZMA @zesty5

#rainbowweek5
#cookpadindia

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Ingredients

40 minutes

6 servings

500 gmsMutton mince
1 tbspSalt
1 tbspGinger garlic paste
2 tbspRed chilli powder
1/2 tspTurmeric powder
1 tspGaram masala
1/2 tspCubeb pepper powder or Kawabchini powder
200 gmsCurd
3Green Chillies whole
2 cupsOnions sliced and deep fried
2-3 tbspCashewnut paste
1/4 cupCoriander leaves finely chopped
1 tspCaraway seeds
1 tbspPure Ghee

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Steps

40 minutes

1

Heat oil in a kadhai and deep fry the sliced onions just as we do for biryanis. Keep aside. In a bowl, add washed mutton mince at first. Followed by all the ingredients mentioned along with the yoghurt. Mix well and keep it covered for 30 minutes for a perfect marination. In a cooking pot, add this marinated mutton mince.
2

Also, add the fried and crushed onions followed by the chopped coriander and 2 tbsp of oil from the Kadai in which the onions were fried. Cover and allow it to simmer until done. Do not open the lid at frequent intervals since it is a process of slow cooking (dum) method.
3

After about 30-35 minutes, it is almost done. Garnish with chopped coriander and a tablespoon of pure desi Ghee.
4

Serve it hot squeezed with some lemon juice and onion rings. It goes well with Parathas, Naans and Hyderabadi Baghara Khaana.

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ZMA @zesty5

on April 09, 2020 00:26

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.