Dum Ka Keema – Maimoona Yasmeen Recipes – Hyderabadwala

Hyderabadi Dum Ka Keema from Maimoona Yasmeen’s Recipes

For marination:


Minced mutton: 250 grams
Grinded roasted Bengal gram (phule chane ki dal) : 1/4th cup
Charoli (chironji) : 5o grams
Curd: 1 cup
Spices (garam masala powder): ½ teaspoon
Cubeb powder (kabab chini powder): ½ teaspoon
Black pepper powder: 1 ½ teaspoon
Salt: 2 teaspoons
Ginger garlic paste: 1 teaspoon
Chopped mint leaves: 1 cup
Chopped coriander: 1 cup

1. Grind charoli, roasted bengal gram separately.
2. In an empty bowl, add minced mutton, whipped curd, grinded charoli and bengal gram, mint leaves, chopped coriander, spices, salt, cubeb powder, black pepper powder, 1 teaspoon of ginger garlic paste and keep it aside for marination for about half an hour.


Final Preparation:




1. Cooking oil: 3 tablespoons
2. Onions: 2
3. Ginger garlic paste: 1 tablespoon
4. Turmeric powder: ½ teaspoon
5. Water: 2 cups

1. After half an hour , add oil to a cooking saucepan. When the oil is hot, add sliced onions.
2. When the onions turn brown, add ginger garlic paste. Stir till ginger garlic paste turn brown.
3. Add turmeric powder and the marinated minced mutton.
4. Stir for about 10 minutes or till the oil separates.
5. Add water and simmer for about 15 to 20 minutes, till the water gets dry. Stir at times to prevent burning.

Hyderabadi Dum Ka Kheema is ready. Garnish with Onions and lemon.




Naeem Khan says…
Great Recipes and Yum Yummy ones.. I was reading your recipe. Step two(2)of your procedure, you have missed out mentioning the Onions. Regards.

Leave a Reply

Your email address will not be published. Required fields are marked *