Name: Hyderabadi Dum Ka Aloo Mutton Kheema recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Ingredients: Mutton Keema - 250 Grams; Roughly Chopped Potatoes (Kate Aloo) - 100 Grams; Curd - 100 Grams; Ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon; Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon; Cumin Seeds (Shah Jeera) - 1 Tea Spoon; Cloves (Laung) - 2 to 3; Green Cardamom (Hari Elaichi) - 2 to 3; Cinnamon (Dalchini) - 2 to 3 of ½ inch; Bay Leaves (Tej Patta) - 2 to 3; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Cloves (Laung) - 2 to 3; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Whole spice powder (Garam Masala Powder) - 1 Tea Spoon; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 2 Table Spoon; Finely Chopped Mint (Barik Kata Hara Pudina) - 2 Table Spoon; Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Finely Chopped Onion (Barik Kati Pyaz) - 3 to 4 Medium Size; Fried Onions (Tala Pyaz) - 1 Cup; Oil (Tel) - As per requirement; Salt - According to Taste

ABOUT Hyderabadi Dum Ka Aloo Mutton Kheema RECIPE

Dum cooking is a way of slow cooking. It is a technique that is more than 400 years old. It signifies steam and many a time the vessel containing the food being slow cooked in its own juices is sealed with dough. When the steam is not allowed to escape it becomes dumpukht. Today in "Jai Ki Rasoi Se" used the same technique to make very yummy and delicious dish called "Hyderabadi Dum Ka Aloo Mutton Kheema". It is served with Crispy Lachha Paratha.

Ingredients Serving: 10

Mutton Keema - 250 Grams
Roughly Chopped Potatoes (Kate Aloo) - 100 Grams
Curd - 100 Grams
Ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon
Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon
Cumin Seeds (Shah Jeera) - 1 Tea Spoon
Cloves (Laung) - 2 to 3
Green Cardamom (Hari Elaichi) - 2 to 3
Cinnamon (Dalchini) - 2 to 3 of ½ inch
Bay Leaves (Tej Patta) - 2 to 3
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Cloves (Laung) - 2 to 3
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Whole spice powder (Garam Masala Powder) - 1 Tea Spoon
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 2 Table Spoon
Finely Chopped Mint (Barik Kata Hara Pudina) - 2 Table Spoon
Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Finely Chopped Onion (Barik Kati Pyaz) - 3 to 4 Medium Size
Fried Onions (Tala Pyaz) - 1 Cup
Oil (Tel) - As per requirement
Salt - According to Taste

Instructions

In a vessel add mutton keema, lemon juice, cumin seeds, cloves, green cardamom, bay leaves, cinnamon, ginger garlic paste and finely sliced onions. Mix all them and rest it for 5 minutes
Now add roughly chopped potatoes, slit green chillies, finely chopped green coriander and mint leave. Mix all the ingredients and all to rest for another 5 minutes. This will help the mutton keema to all the flavors
At this stage add all dry ingredients like red chilli, turmeric, cumin, coriander & whole spice powder. Add salt according to taste. Also add curd and fried onions. Mix all and rest it for 5 minutes more
Finally add oil as per your requirement and mix it. Marinate for at least for 2 to 3 hours at room temperature
Cover and cook the marinated keema on very low to medium flame till the water from it gets evaporated or potatoes are cooked completely. Keep stirring in between to avoid and burning.
Switch of the gas when oil get separated and you get the desired consistency of the gravy.
Now the dish is ready to serve with any flat Indian bread and flavored rice

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