Allergens in Hyderabadi Kheema: none of the ten listed below.
Ingredients
Quantities for 4.
- 500g, minced Muttongoat mince; lamb works and is fattier
- 150g, fresh or frozen Peas
- 1 medium, cut into 1cm dice Potatooptional
- 3 medium, finely chopped Onion
- 2, finely chopped Tomato
- 1 tbsp, paste Ginger
- 1 tbsp, paste Garlic
- 4, chopped Green Chilli
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds
- 3 tbsp, chopped Mintoptional
- 3 tbsp, chopped Coriander Leavesoptional
- 1/2, juiced Lemon
- 4 tbsp Neutral Oil
- 200ml Water
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- If the mince is frozen, thaw it fully and squeeze out the water. Wet mince boils instead of browning.
- Chop the onions fine and evenly; coarse pieces stay crunchy in a dish that should be uniform.
- Have the peas ready to go in at the twenty-minute mark, not at the start.
Method
- Heat the oil in a kadhai and crackle the cumin seeds for 15 seconds.
- Add the chopped onion and fry over medium heat for 10 minutes until golden brown and shrunk to a third of its volume.Take the full ten minutes. Pale onion gives a thin, watery kheema.
- Stir in the ginger and garlic pastes and the green chillies and cook 1 minute until the raw smell lifts.
- Add the mince and break it apart with the back of a spoon. Fry on high for 6-7 minutes until it is uniformly brown with no clumps.Keep breaking it up in the first two minutes or it sets into lumps you cannot fix later.
- Add the turmeric, chilli powder, coriander powder, cumin powder and salt and fry 2 minutes.
- Add the chopped tomatoes and cook 6-7 minutes until they melt down and oil beads at the edges of the pan.
- Pour in the water, add the diced potato if using, cover and simmer on low for 15 minutes.
- Add the peas, cover and cook 8 minutes more until the mince is tender and the liquid has almost gone.
- Uncover and fry on medium for 4 minutes, stirring, until the kheema is dry and glistening rather than saucy.Hyderabadi kheema is dry. Do not stop while there is still gravy in the pan.
- Stir in the garam masala, mint, coriander and lemon juice and rest 5 minutes before serving with roti or pav.
Safe temperatures: Minced meat is done at 71°C / 160°F all the way through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and freezes well for 2 months. Reheat in a pan with 2 tbsp water over medium heat, breaking it up as it warms.
Nutrition Good estimate
One serving of Hyderabadi Kheema (432 g) is about 396 calories, or 92 calories per 100 g.
High protein: 32 g a serving, 32% of the calories
| Per serving432 g | Per 100 g | |
|---|---|---|
| Calories | 396 kcal | 92 kcal |
| Protein | 31.6 g | 7 g |
| Carbohydrate | 28.7 g | 7 g |
| of which sugars | 8.2 g | 2 g |
| Fibre | 7.1 g | 2 g |
| Fat | 17.9 g | 4 g |
| of which saturated | 2.5 g | 1 g |
| of which unsaturated | 14.1 g | 3 g |
Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.