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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
Fry Onions and Whole Spices
Sauté Aromatics and Spices
Brown the Keema (Bhunai)
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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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.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 581.78 calories per serving with 25.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Tomatoes
Simmer and Slow Cook
Garnish and Finish
Make 'Keema Matar' by adding 1 cup of green peas during the last 10-15 minutes of simmering.
Substitute mutton with minced chicken or turkey for a lower-fat version. Reduce the simmering time to 15-20 minutes as chicken cooks faster.
Create 'Keema Anda Curry' by adding a few hard-boiled eggs to the gravy during the last 5 minutes of cooking.
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.
Mutton is a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
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.
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.
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.
Hyderabadi Keema can be part of a balanced diet. It is an excellent source of high-quality protein and iron from the mutton. However, it is also high in saturated fat and calories. To make it healthier, you can use lean minced meat and reduce the amount of ghee.
Yes, absolutely. You can substitute mutton keema with chicken keema. Since chicken cooks faster, reduce the final simmering time in Step 5 to about 15-20 minutes.
Yogurt can curdle if added to a very hot pan or if it's not stirred continuously. To prevent this, always lower the heat to a minimum before adding the well-whisked yogurt, and stir constantly until it is fully incorporated into the masala.
Store leftover keema in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop with a splash of water or in the microwave.
This dish is incredibly versatile. It pairs wonderfully with soft pav (bread rolls), naan, roti, or parathas. It can also be served as a side dish with plain steamed rice or jeera rice.