Hyderabadi Mutton Keema, minced lamb meat curry prepared in hyderabadi cooking manner by including mint, curd & masalas. The right amount of masalas would leave an extraordinary flavor. The curry could be relished with chapati or any else Indian breads. You could try the way to make curry with fish, prawn, egg, veggies or chicken.
Ingredients for Hyderabadi Mutton Keema Curry:
Preparation: Clean keema with running water. Drop some turmeric powder & stay beside for ten minutes. Clean it again & drain the water thoroughly. Mix garlic-ginger paste, turmeric powder, keema, salt & yogurt in a mixing vessel. Close it & keep beside for twenty minutes. In meantime, Heat one teaspoon oil in a kadai or pan. Drop cardamom, mace & ½ tsp shah-jeera. Include mint leaves, sliced onions & cook until it convert golden brown. Detach from the heat & let it cool. Grind it in a mixer with coriander powder, garam masala & red chili powder. Don’t drop water & grind to soft paste. Drop the paste to marinated keema & mix properly. Cover it & put beside for two to three hrs. Heat three tablespoon oil in a kadai or pan. Temper shah-jeera & include marinated keema with all the paste. Drop salt as needed & stir finely. Cook it covered with low-medium flame for twenty-five minutes. Add pepper powder and spray slight garam masala if required. Check salt & spice & correct it appropriately. Cook it covered for next ten-fifteen minutes until keema & oil splits is cooked properly. At the time of serving, sprinkle lime juice if required & have it with rice or any Indian bread variety like phulka, tandoori roti, naan, roti, etc.
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