HYDERABADI DAWOOD JUNG KEEMA

HYDERABADI DAWOOD JUNG KEEMA

This is not a regular keema recipe that we always come across. It is an authentic hyderabadi recipe straight from the Nizam's kitchen...

INGREDIENTS:

1.  750gm coarse keema [ do not use machine keema]
2. 200gm pure ghee
3. 5 medim size onions sliced
4. 3 tbsp ginger garlic paste 
5. 3 tbsp red chilli powder
6. 1tbsp turmeric powder
7. 500gm plain curds
8. 8-10 green chillies quartered
9. 1 small bunch of corriander leaves finely chopped 
10. salt to taste

METHOD:
         Heat ghee in a thick bottomed pan over low heat fry onions till golden brown immediately add ginger garlic paste, red chilli powder and turmeric powder. Maintain the low flame and then add keema and raise the flame to medium, saute the keema for 3-4 minutes, add whipped curds, green chillies ,salt and simmer for 10 minute. Stir in between finally add half the chopped corriander leaves and simmer again for another 10-12 minutes till well cooked and dry. Garnish with the remaining corriander leaves and serve with naan or flaky malabari parotha.