Thursday, December 6, 2012

Hyderabadi Dum Ka Keema


1/2 Kg Mince Meat
2 Onions (finely chopped)
1  tbsp Ginger garlic paste
1  tbsp Red chilli powder
¼ tbsp Turmeric powder
2 tbsp Plain yoghurt
1 tbsp  Raw papaya paste/meat tenderizer 
2 green chillies (finely chopped)
2 tbsp Lemon juice
1 piece of coal 
 1 a small piece aluminium foil 
Salt – to taste
6 tbsp Oil

For Garnish
Coriander leaves (finely chopped )
Mint leaves (finely chopped)


Wash Mince Meat and Drain thoroughly.

In a mixing Bowl add mince Meat, red chilli powder, turmeric powder,ginger garlic paste,gram masala,plain yoghurt, lemon and  raw papaya paste/meat tenderizer and mix well  cover it and leave it for marinate for  1 hour in the refrigerator.

Then palace a charcoal over the medium flame,leave it until the charcoal  is  form a nice gray ash.

In  a large non-stick saucepan/Handi add oil at medium heat,add  finely chopped onion  stir until tender and  translucent, then add the Mince Meat mixture, stir for few seconds, 

Then  in a handi make a well in the centre,place charcoal over a small piece of aluminium foil  and add 1 tsp oil and seal it allow the smoke form in it 

Then cover with a tight lid so that no steams can escape so the nice steam can formed inside and leave it at a low heat  for 20 minutes.

Then remove the charcoal , Add  salt to taste,green chillies and cover lid .
 Stir often to prevent burning,if required,sprinkle a little water from time to time prevent from burning.

Do not cook on a high heat,simmer heat and add  coriander and mint leaves cover the pan leave for 5-10 minutes until it's tender.

Garnish with  Onion ,coriander leaves and mint leaves.
Server with Hot Paratahas,Naan,Bakarkhani.


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