Mohammed Khan

Dawood-e-Jung Kheema

Ingredients

• 1 kg coarsely-chopped mutton mince (kheema)

• 200 g pure ghee

• 5 medium-sized onions

• 3 tbsp ginger-garlic paste

• 3.5 tbsp chilli powder

• 2 tsp turmeric powder

• 500 g yogurt, beaten

• 180 g green chillies, finely chopped

• 125 g coriander leaves, cleaned and chopped

• juice of 1 sour lime

• 2 tsp salt to taste

Method

Pour the ghee into a large-size degchi and place over a low flame. Put the onions into the ghee and sauté until they turn golden brown. To this, slowly add the ginger-garlic paste, the red chilli powder and the turmeric powder. Bhunao this masala gently, because the red chilli tends to burn quickly. When the ghee begins to separate from the masala, add the kheema and raise the flame to medium. Bhunao briskly for 15 minutes. Add the yogurt and green chillies, lower the flame and stir for 10 minutes. This is a crucial stage in the preparation. Raise the flame again, add the coriander and simmer for 15 minutes. The kheema will turn dry. Add the lime juice and set aside. The ghee may be drained from the degchi before the kheema is consumed.

Dawood-e-Jung Kheema is best enjoyed with sheermal or paratha.

In Hyderabad, it is had for breakfast, lunch and dinner. And that's no problem!