Adaab, welcome to another issue of the Hyderabadi cuisine. Like in the other parts of India the Hyderabadi cuisine uses various spices & condiments in its cooking. Contrary to the common belief, the Hyderabadi cuisine uses limited spices. The spices used in the dishes vary from one another & the form & its addition time give a different & distinctive taste & flavour.
This weeks' recipe is the famous Hyderabadi Kheema. The specialty of this dish lies in the cooking style. The Spices used are minimal & the secret lies in cooking it to the right second. well this comes only with experience but you check it out & rest assured this dish will turn out better each time u try it. Bonne Chance...

Ingredients :


Quantity
Kheema (minced mutton) 500 gms
Liver ( Mutton, Cubed) 200 Gms
Tomatoes (chopped) 450 gms
Ginger & Garlic paste 1 tspn
Red chilly Powder to taste
Turmeric 1/4 tspn
Onions (finely chopped) 50 Gms
Garam Masala (powder) 2 gms
Cardamom 2 nos
Cloves 2 nos
Cinnamon ` 1" Piece
Shahjeera 1/4 tspn
Oil 10 ml
Curd 50 ml
Salt To taste
coriander 1 Sprig

Method:

1. Wash the minced meat & diced liver. Marinate it with curd, half of the Ginger & garlic paste, redchilly powder & salt. Set aside for 30 mins.
2. Heat oil, add cardmon, cloves, cinamon & shajeera. Add chopped onions, saute. Add remaining ginger & garlic paste, turmeric, chilli powder. saute.
3. Add the minced meat & allow to cook for 5 mins. Add chopped tomatoes. Fry for 2 mins, keep stirring.
4. Add the liver pieces, saute.
5. Once the oil starts oozing out of the mixture (approx 5 mins) add the garam masala powder & salt.
6. Adjust the seasoning. Sprinkle Chopped coriander. Serve hot with Puri, lukmi or rotis.