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| FoodsMela.com |
| RECIPE FOR HYDERABADI KEEMA |
Title: Hyderabadi Keema
Category: Curry
Instructions:
Hyderabadi Qeema
Cooking time : 30 Minutes
Serves 4
Ingredients:
Minced mutton 2 cups
Green chillies 3 nos chopped
Ginger 1 tbspn chopped
Yogurt 1/2 cup
Tomatoes 3/4 cup chopped
Garam masala powder 2 tspn
Red chilly powder 1 tspn
Ghee 2 tbspns
Refined oil 1 tbspn
Turmeric powder 1/2 tspn
Potatoes 1/2 cup cooked & chopped
Coriander leaves 1 tbspn chopped
Onions 2 nos chopped
Salt use as required
Cloves 5 nos
Cinnamon 4 nos
Cardamoms 5 nos
Charcoal use 1medium piece or 2 small pieces
Ghee 1 tbspn to add to the charcoal
Method:
1.Cook the mutton along with a little salt in a steamer.
2.When the mutton is three fourths cooked remove from the fire. Reserve the stock.
3. Heat the oil in a pan and add the chopped ginger. Fry for a few seconds and add the onions.
4.Fry the onions till light brown in color.
5.Add the tomatoes, turmeric powder, red chilly powder and the green chillies and fry for 2 minutes.
4. Add the cooked mutton, salt, the ghee and the garam masala powder and fry till the oil floats on top.
5.Add the stock, yogurt and the potatoes and
cook the dish on a simmering flame for a few minutes till the gravy is thick.
6. Remove from the fire and transfer to a stainless steel dish which has a lid.
Now i am going to teach you the art of flavoring the food.
7.Heat the charcoal over a flame until it glows and is red hot\" Be careful and remember the old saying, Never play with fire.
8.Put the glowing charcoal into a small round
stainless steel dish and place the cardamoms, cloves, and cinnamon on top of the charcoal.
9. Immediately pour the ghee on top of the charcoal.
10.The moment the smoke starts coming put
this container into the dish containing the mutton and cover with the lid.
11.If you want you can seal the lid of the mutton preparation with some dough made from refined flour, so that the smoke does not come out.
12. Keep covered for around 5 to 10 minutes.
13.Remove the container containing the spices and sprinkle some coriander leaves on top. Serve hot
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