Step by Step Recipe for Hyderabadi Bhuna Mutton Keema/Kheema/Qeema (Dry fried Minced Lamb Meat)

Hyderabadi cuisine is a blend of Mughlai, Arabic, Turkish cooking style along with local Marathwada and Telugu influence. Also known as Hyderabadi Ghizaayat (cuisine), this style of cooking was promoted by Sultan Quli of the Qutub Shahi Dynasty along with their own cuisine.

The cuisine evolved during the medieval period and was extended during modern period as a legacy of the Nizams of the then Hyderabad State that includes the regions of Marathwada, Telangana and Hyderabad Karnataka(currently in Karnataka).

Traditionally Hyderabadi style of cooking involves use of earthen pots, brass and copper utensils. The use of certain herbs, spices and condiments adds a distinct flavour to the Hyderabadi cuisine.

As the saying goes cooking patiently or "itmenaan se", so the key to the cuisine is the slow-cooking method.

Traditionally Bhuna Keema is prepared with minced lamb meat or keema which is fried with spices and condiments in oil or ghee/fat. 

This version of the recipe has been prepared using less oil and more of green chillies instead of the usual Red Chilly powder.

The recipe was shared by my former Hyderabadi cook during my stay in Mumbai. I have made use of fresh Green peas (Matar) in this recipe.

Being a dry spicy starter, Hyderabadi Mutton Bhuna Keema or Kheema or Qeema goes well with roti, naan, phulka or even steamed rice.

Hyderabadi Bhuna Mutton Keema

Preparation/Total Time:60-120 mins/150 mins

Serving: 4

Ingredients for Marinade:

500 gm Minced Mutton

1/2 cup Beaten Curd/Dahi

1 Tbsp Garlic Paste

1 tsp Turmeric/Haldi Powder

Salt to Taste

Method:

1. Clean the minced meat in running water and drain the water properly.

2. Add the garlic paste, turmeric powder, curd, salt to the meat. Mix well and keep aside for about 1 to 2 hours.

Ingredients for Frying:

1 1/2 Tbsp Vegetable Oil

2 large Onions, finely chopped

2 medium size Tomatoes,finely chopped

2-3 Green Chillies, chopped

1 tsp whole Shahjeera or Jeera/Cumin seed

1/2 tsp whole Green Cardamom/Chhoti Elaichi

1" grated Ginger

1/2 tsp whole Black Peppercorns/Kaali Mirch

1 Black Cardamom/Badi Elaichi

4-5 whole Cloves/Laung

1"Cinnamon/Dalchini

1/2 Tbsp Red Chilly Powder

1 Tbsp Coriander powder, heaped

1/2 tsp Garam Masala Powder

1/2 cup fresh Green Peas

3 Tbsp (45 ml) Water

Fresh Cream 2 Tbsp

Finely Chopped Coriander leaves for Garnishing

Method:

1. Heat oil in a non-stick pan or kadahi. Add in the whole spices (cumin, green cardamom, cloves, black cardamom, cinnamon, black peppercorns). Let the spices splutter for a min.

2. Add in the chopped onions and stir fry on a medium flame till golden brown.

3. Add in chopped green chillies, coriander powder, red chilly powder, grated ginger, garam masala powder. Saute for 1 to 2 mins and add in the tomatoes. Saute till the tomatoes turn tender.

4.Now add in the green peas. Saute for 3 to 4 mins.

5. Add in the marinated minced meat. Cook on a medium flame for about 20 mins or till the meat is cooked properly. Add water 1 Tbsp at a time when cooking the meat.

6. Before turning off the stove add in fresh cream.

7. Remove in a serving bowl and garnish with finely chopped coriander leaves.

8. Serve hot with roti, naan or phulka.