Dum Ka Keema - Hyderabadi Style

          My first try at preparing this super yummy Dum Ka Keema in a true Hyderabadi style. This amazing dish is also very popular in Pakistan. It is slow cooked to perfection with a nice smoky flavor. 

          It is absolutely a very easy recipe where you just need to marinate and simmer till done. You can enjoy it with naan, kulcha, tandoori roti, chapati, paratha or any flavored rice. So do give it a try by following a step by step pictorial recipe to prepare this mouth watering delicacy.

• 2 cups mutton keema / mince
• 2 tbsp. fried onion
• 2 tbsp. roasted chickpea flour
• salt to taste
• 1 tsp. ginger-garlic paste
• 1/2 cup coriander & mint leaves, chopped
• 1 tbsp. coriander-cumin powder
• 1 tsp. red chili powder
• 1-2 green chilies, chopped
• 1/4 tsp. pepper powder
• 1 tbsp. raw papaya, grated / paste
• 1/2 cup yoghurt
• 3 tbsp. oil
• 1 medium size live charcoal + 1 tsp. oil 

Garnishing - 

• 1 tsp. fried onion
• 1 tsp. coriander leaves, chopped
• lime wedges
• sliced onion

          In a bowl, combine all the above mentioned ingredients (except oil) and marinate overnight or for a minimum of three hours. 

          Heat oil in a pan. Add the marinated mutton and stir fry for 2-3 minutes on medium flame. Then cover and simmer on a low flame till it is cooked. Stir 1-2 times at intervals. 

           When done, switch off the flame and place a small steel bowl in the Centre. Put a live charcoal and pour a tsp. of oil over it. 

          Immediately cover with a lid for 4-5 minutes. Then remove the lid and transfer the cooked keema to a serving plate. 

          Garnish with coriander leaves, fried onion, sliced onion and lime wedges. Enjoy as a side dish with naan, kulcha, tandoori roti, roti, paratha or any flavored rice. 

                         Combine all the above mentioned ingredients (except oil).

                       Marinate overnight or for a minimum of three hours. 

                     Heat oil. Add marinated mutton & stir fry for 2-3 min. Cover & simmer
                     on a low flame till it is cooked. Stir 1-2 times at intervals. 

                     When done, switch off flame & place a small steel bowl in the Centre. 
                     Put a live charcoal and pour a tsp. of oil over it. 

                      Immediately cover with a lid for 4-5 min. Remove lid & transfer the 
                      cooked keema to a serving plate. 

                     Garnish with coriander leaves, fried onion, sliced onion & lime wedges. 
                  Enjoy with naan, kulcha, tandoori roti, roti, paratha or any flavored rice.