Preparation Method

• ash and keep the keema in a bowl.
• Chop the onions finely.
• Slit the green chillies into two.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Temper cinnamon, clove, cardamom, black cardamom and bay leaf.
• Saute onion and green chillies and fry for five minutes.
• Add ginger garlic paste and fry for three minutes.
• Flip the mutton pieces along with turmeric powder.
• Simmer to a low flame and fry for another five  minutes.
• Add chilli powder, coriander powder, cumin powder, salt and stir well.
• Add the tomatoes and fry for four minutes.
• Add curd, required amount of water close with a lid and allow it to cook.
• When the mutton is done add the peas and stir.
• Add garam masala powder and coriander leaves.

       Keyword : Hyderabadi Keema Matar, Kheema