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A classic Hyderabadi delicacy where tender minced mutton is slow-cooked with aromatic spices and yogurt, then infused with a smoky charcoal flavor. This rich and fragrant dish is perfect with naan or roti.
For 4 servings
Marinate the Keema
Prepare the Birista (Fried Onions)
Cook the Keema
A classic Hyderabadi delicacy where tender minced mutton is slow-cooked with aromatic spices and yogurt, then infused with a smoky charcoal flavor. This rich and fragrant dish is perfect with naan or roti.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 546.79 calories per serving with 23.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Infuse with Smoke (Dum)
Garnish and Serve
Replace mutton with minced chicken. Reduce the slow-cooking time in step 3 to 15-20 minutes, as chicken cooks much faster.
For a vegetarian version, substitute the mutton keema with crumbled paneer or soya granules. If using soya, soak it in hot water first and squeeze out the excess liquid. Reduce cooking time accordingly.
For a richer, creamier finish, stir in 2 tablespoons of fresh cream or cashew paste along with the lemon juice before the 'dum' process.
Increase the heat by adding 1/2 teaspoon of black pepper powder along with the garam masala, or add more slit green chillies.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, a type of iron that is easily absorbed by the body and is essential for preventing anemia and boosting energy levels.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits that can help support a healthy immune system.
One serving of Dum ka Keema contains approximately 480-520 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the meat and the amount of ghee used.
Dum ka Keema is a good source of protein and iron. However, it is also high in saturated fats from the red meat and ghee. It can be enjoyed as part of a balanced diet when consumed in moderation. To make it healthier, you can use leaner mince and reduce the amount of ghee.
If you cannot find raw papaya paste, you can marinate the keema for a longer duration (6-8 hours or overnight) in the yogurt marinade, as yogurt is also a natural tenderizer. Alternatively, a pinch of commercial meat tenderizer can be used.
Yes, you can skip the 'dum' process. The dish will still be a delicious and flavorful keema masala, but it will lack the signature smoky aroma that is characteristic of 'Dum ka Keema'.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop and taste even better the next day. Reheat gently in a pan over low heat, adding a splash of water if it seems too dry.
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