Hot and spicy Hyderabadi mutton keema to go with Parotta
This Hyderabadi mutton keema makes an unbelievably delicious combination with Chapati, bread or Parotta.
- Mutton Keema -500 g
- Oil -2 tbsp
- Onions (finely chopped) -2 nos
- Green chillies (split lengthwise) -2 nos
- Ginger-garlic paste -1 tbsp
- Salt- as needed
- Turmeric powder-¼ teaspoon
- Chilli powder- ½ teaspoon
- Tomatoes (finely chopped) -3 nos
- Garam masala- ½ teaspoon
- Pepper powder, cornflour- ½ teaspoon
- Water- 1 ½ cup
- Coriander- as needed
- Dried fenugreek leaf- as needed
Wash and clean the finely chopped mutton and transfer it to a strainer to drain the water. Take the pan and heat it with oil. Add chopped onion and green chillies and fry. Saute the onion until it turns slightly brown. Then add ginger-garlic paste. After deep frying, add mutton to the mixture. It should be well fried. Make sure all the water in the meat is dried. Now add salt, turmeric powder and chilli powder and cook for a few minutes. Cook until the oil sticks to the sides of the meat.
Add tomatoes, garam masala and pepper powder and cook till the tomatoes are soft. Add this to the keema. Now add one and a half cups of water and mix well. Cover the pan and cook on the sim, if it is a pressure cooker, then cook for three whistles. Add coriander leaves and fenugreek leaves and mix well. Cook until the water in the meat is fully drained off. Hyderabad style mutton keema ready.