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Keema Hara Dhania

Mutton mince cooked with plenty of coriander leaves and served garnished with boiled eggs. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Mutton Mince, Hung Yogurt
Cuisine Indian
Course Main Course Mutton
Prep Time 26-30 minutes
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Keema Hara Dhania

  • 1 kilogram Mutton Mince
  • 50 grams Hung Yogurt
  • 100 grams Pure ghee
  • 3 medium Onions sliced
  • 2 inch pieces Ginger chopped
  • 4-5 Cloves
  • 2 tablespoons Coriander seeds
  • 5-6 Green cardamoms
  • 8-10 Black peppercorns
  • 1 inch stick Cinnamon
  • 1 cup Hung yogurt
  • to taste Salt

Method

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  1. Wash mince and drain to remove excess water. Grind ginger, garlic and green chillies with half the coriander leaves to a paste.
  2. Chop the remaining coriander leaves. Boil eggs in boiling hot water for twelve minutes. Cool, peel and cut into quarters. Heat ghee in a thick-bottomed pan and add cumin seeds, green cardamoms, cinnamon and cloves. Sauté till fragrant. Add onions and sauté till golden brown.
  3. Add ginger-garlic-green chilli-coriander paste and sauté for half a minute. Add mutton mince and cook on high heat, stirring continuously, for ten minutes.
  4. Add coriander powder and mix well. Stir in one and a half cups of water and bring it to a boil, reduce heat, cover and simmer for half an hour, stirring occasionally.
  5. In case the mutton mince is still not cooked, add a quarter cup of water and cook on low heat till mince is fully cooked.
  6. Add salt to taste, crushed black peppercorns, garam masala powder and lemon juice. Add chopped coriander leaves and mint leaves.
  7. Mix well and serve hot garnished with boiled egg quarters.

Nutrition Info

Calories 3645
Carbohydrates 199.5
Protein 47.4
Fat 294.9
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