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  • Writer's pictureRafiya Quraishi

DUM KA KHEEMA Delectable, Glorious, rich, and scrumptious.

Dum ka kheema (slow-cooked minced mutton)

Minced mutton marinated in Indian herbs and spices

slow or moderately cooked to perfection. From The

Royal Kitchens of Hyderabad.


INGREDIENTS:


Kheema (minced mutton or chicken) 1/2 kg

Onion- 250gms

Oil/ghee -1/2 cup

Curd -1 cup

Lemon -1/2 (juice)

Ginger garlic paste -1tbsp

Red chili powder - 1tbsp

turmeric - 1tsp

Salt as per taste

Garam masala powder -1tbsp

Coriander powder -1tsp

Cumin powder -1tsp

Cashews -50 gm

Almond -10-12

Green chilies -4-5

Fresh Mint -1cup

Fresh coriander -1cup

For dum you require medium-sized charcoal and 1-2tbsp of ghee.


METHOD

Dry roast cashews and almonds and grind them along with mint, fresh coriander and make a fine paste and keep it aside. Add this paste along with curd, and all other dry ingredients to minced meat and mix it well until all the ingredients are well mixed with the minced meat, marinate it for at least 1/2 an hour. Burn the charcoal on the gas stove for dum at the end. Now take a deep bottom vessel

heat oil/ghee and add thinly sliced onion and fry until the onion is light golden brown, now add the marinated minced meat to the onion mix and cook it until the water is reduced add lemon juice, salt if needed mix cover, and cook for 10 min. until the minced meat is completely dry off the flame. Now take the charcoal on a

small plate or bowl add ghee to the burning charcoal cover the lid and keep for dum until it stops fuming take out the charcoal bowl.

Dum ka kheema id ready to serve. Serve it with naan, tandoori roti, paratha, peas pulao, or zeera.







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