Hydrabadi style Mutton keema (Mughlai breakfast)

  
Every mumbaikar knows well about keema pav and loves it, keema is much more than a ordinary dish as it has connections with the Mughal period and had been a popular food in India from over 125years. It has an ideal Mumbai breakfast, but over years its popularity have been diminishing and only a handful restaurants serve it. Today I’m gonna be sharing hydrabadi style mutton keema inspired from the Mughal period and unique history of India. 

Mutton keema is nothing but minced meat served with traditionaly know as Pav, pav is a type of bread in India, however any sort of soft bread can be a perfect companion of this dish. As it has connections with the Mughal period this dish has lots of spices! But trust me the effort is just worth every bite! 

Nutritional information : 

  • Protein45gm
  • Carbohydrates – 110
  • Calories- 1622
  • Fat- 111.1

Cooking information : 

  1. Preparation time : 60min
  2. Cooking time : 20-30min 

Ingredients :  (serves 4)

  • Mutton 500g 
  • Curd 1/2 cup 
  • Turmeric powder 1/2 table spoon 
  • Red chilli powder 1/2 table spoon 
  • Salt as desired 
  • 1 inch Ginger finely chopped
  • 1 table spoon garlic paste (about 6-7 garlic)
  • Cumin seeds 1/2 tea spoon 
  • 4 green cardamon 
  • 1 black cardamon 
  • 4 cloves 
  • 1 Cinnamon stick 
  • 2 large onions 
  • 1 large tomato 
  • Coriander leaves for garnishing 

Step by step with pictures : 

 1. In a bowl add 1/2 cup curd, 1/2 table spoon turmeric, salt and 1 tablespoon garlic paste, mix your minched mutton in it, keep it aside for atleast 1 hour 

2.  

3. In a pan heat oil, add cumin seeds 1st, then 4 cloves, 4 green cardamoms, 1 black cardamon, 1 small cinnamon stick till fragrant, then add 2 chopped onions and sauté till brown. 

4.Now add 1/2 tablespoon garam masala, 1/2 table spoon red chilli powder and less salt as you added already in your curd marination. Sauté for 1 minute then add 1 large chopped tomatoe and 2 chopped green chillies.

5. 
 

6.Cook till you see the fat releasing from the sides, now add your minched meat. 

7. When you add meat initially you will notice it’s too watery, cook till 90% of the water is evaporated. 

8. When It will looks like this, or similar to this, you know it’s ready! Serve it with pav or bread, lemon and green chilli for that extra kick! 

  
 
 

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