Hyderabadi Kheema
Minced mutton cooked with finely chopped onions, tomatoes, green peas, and a characteristic Hyderabadi spice blend — drier and more spiced than Mughal kheema, with a generous use of whole spices, fried onion, and fresh coriander. An everyday Hyderabadi household preparation eaten with sheermal or warqi paratha.
Cuisines
Hyderabadi
Best for
Lunch
Dinner
Build a full meal around Hyderabadi Kheema
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
250 grams | Lamb , minced or beef |
|
2 tablespoons | Oil |
|
1 large | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Tomato , finely chopped |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Pea , optional |
|
2 tablespoons | Yogurt |
|
Salt | To taste |
|
1/4 cup | Cilantro , chopped |
|
1 tablespoon | Lemon juice |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
- 4 Add the minced meat and cook until it changes color.
- 5 Mix in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt.
- 6 Cook until the tomatoes are soft and the oil starts to separate from the masala.
- 7 Add yogurt and stir well, cooking for another 5 minutes.
- 8 If using peas, add them now and cook for another 5 minutes.
- 9 Sprinkle garam masala and mix well.
- 10 Simmer on low heat for 10 minutes, stirring occasionally.
- 11 Garnish with fresh coriander leaves and lemon juice before serving.
Tips
For a richer flavor, marinate the minced meat with spices and yogurt for 30 minutes before cooking.