Hyderabadi Mutton Kheema
Prep time
Cook time
Total time
minced lamb meat curry made in hyderabadi style adding yogurt, mint and spices.
Recipe type: Main
Cuisine: Hyderabadi, Indian
Serves: 2
  • 250gms Minced Meat / Mutton Kheema
  • 2 medium sized onions
  • 1 tbsp ginger-garlic paste
  • ¼ cup mint leaves
  • ½ cup yogurt / curd
  • 1 tsp black cumin seeds / shah-jeera
  • 2 mace
  • 2 green cardamom
  • 1 tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp black pepper powder
  • 1 tsp coriander powder
  • 2 tsp garam masala
  • salt to taste
  • 3-4 tbsp cooking oil
  1. Clean and wash keema with running water. Add little turmeric powder and keep aside for 10 mins. Wash it again and drain the water completely. Mix keema, ginger-garlic paste, turmeric powder, yogurt and salt in a mixing bowl. Close and keep aside for 20 mins.
  2. Meanwhile, Heat 1 tsp oil in a pan or kadai. Add mace, cardamom and ½ tsp shah-jeera. Add chopped onions, mint leaves and cook till it turns golden brown. Remove from the heat and allow to cool. Grind it in a mixer along with red chili powder, coriander powder and garam masala. Do not add water and grind to smooth paste.
  3. Add this paste to marinated keema and mix well. Close it and keep aside for 2-3 hours. Heat 3 tbsp oil in a pan or kadai. Temper shah-jeera and add marinated keema along with all the paste. Add salt to taste and stir well. Cook it covered on low-medium flame for 25 mins.
  4. Add pepper powder and sprinkle little garam masala if needed. Check salt and spice & correct it accordingly. Cook it covered for another 10-15 mins till oil splits and keema is cooked well. At the time of serving, sprinkle lemon juice if needed and serve with rice or any Indian bread variety like roti, phulka, naan, tandoori roti, etc..
Recipe by Jopreetskitchen at http://www.jopreetskitchen.com/2015/06/hyderabadi-mutton-keema-minced-meat-curry.html