Hyderabadi Keema
A rich and aromatic minced mutton curry from Hyderabad, slow-cooked with fragrant whole spices, yogurt, and fresh mint. This dish is perfect with pav, roti, or rice for a hearty meal.
For 4 servings
6 steps. 55 minutes total.
- 1
Step 1
- a.Fry Onions and Whole Spices
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for 30-45 seconds until they release their aroma.
- d.Add the sliced onions and fry patiently, stirring occasionally, for 12-15 minutes until they turn a deep golden brown (birista). This step is crucial for the authentic Hyderabadi flavor.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
- c.Lower the heat and add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds, being careful not to burn them.
- 3
Step 3
- a.Brown the Keema (Bhunai)
- b.Add the minced mutton to the pan and increase the heat to high.
- c.Using a spatula, break up any lumps and stir-fry continuously for 8-10 minutes. Cook until the keema changes color from pink to brown and all the moisture has evaporated. The keema should be well-seared and you should see the fat starting to render.
- 4
Step 4
- a.Incorporate Yogurt and Tomatoes
- b.Reduce the heat to the lowest setting. Add the whisked yogurt and stir vigorously and continuously for 2-3 minutes to prevent it from curdling.
- c.Once the yogurt is well incorporated, increase the heat to medium and cook until oil begins to separate at the sides of the pan.
- d.Add the chopped tomatoes and salt. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy, forming a thick paste.
- 5
Step 5
- a.Simmer and Slow Cook
- b.Pour in 1 cup of hot water and mix everything well. Scrape the bottom of the pan to release any flavorful bits.
- c.Bring the curry to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 25-30 minutes.
- d.Cook until the keema is completely tender and the gravy has thickened to a rich consistency with a layer of oil on top.
- 6
Step 6
- a.Garnish and Finish
- b.Turn off the heat. Stir in the garam masala, chopped mint leaves, and half of the chopped coriander leaves.
- c.Add the fresh lemon juice and give it a final, gentle mix.
- d.Let the keema rest, covered, for 10 minutes to allow the flavors to meld.
- e.Garnish with the remaining coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, fry the onions to a deep golden brown (birista). Don't rush this step.
- 2Browning the keema properly on high heat (bhunai) is essential to remove any raw meat smell and develop a deep, savory flavor.
- 3Always add whisked yogurt on low heat and stir continuously to prevent it from splitting or curdling.
- 4Using mutton keema with a little bit of fat (around 20%) will result in a more succulent and flavorful curry.
- 5Let the keema curry rest for about 10-15 minutes after cooking to allow the flavors to meld together beautifully.
- 6Using freshly ground spices and fresh ginger-garlic paste will significantly enhance the aroma and taste of the dish.
Adapt it for your goals.
Add Vegetables
Make 'Keema Matar' by adding 1 cup of green peas during the last 10-15 minutes of simmering.
Leaner ProteinLeaner Protein
Substitute mutton with minced chicken or turkey for a lower-fat version. Reduce the simmering time to 15-20 minutes as chicken cooks faster.
Add EggsAdd Eggs
Create 'Keema Anda Curry' by adding a few hard-boiled eggs to the gravy during the last 5 minutes of cooking.
Dry VersionDry Version
For 'Sukha Keema', skip adding the 1 cup of water in Step 5. Continue to cook on medium-low heat after adding tomatoes until the keema is dry and well-roasted.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Iron
This dish is a good source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Anti-inflammatory Spices
The use of spices like turmeric (containing curcumin) and ginger lends anti-inflammatory properties to the dish, which can help in reducing inflammation in the body.
Frequently asked questions
One serving of this Hyderabadi Keema contains approximately 550-600 calories, depending on the fat content of the mutton and the amount of ghee used. It's a rich and calorie-dense dish.