The original Hyderabad Keema recipe is always served with a Boiled egg  or  sometimes with a  half boiled egg , arranged on top of the  spicy prepared  keema.  The translation of keema is meat Mince  so basically it can be used to prepare , beef spicy mince , lamb spicy mince or mutton spicy mince and is traditionally had with  bread or pav as its called in India . It can be had  for breakfast, lunch or dinner.

How to prepare  Hyderabai Keema recipe

Ingredients

• Lamb mince

  500 grams

• Yogurt

  1/2 cup

• Salt

  to taste

• Turmeric powder

  1 teaspoon

• Garlic paste

  1 tablespoon

• Oil

  2 tablespoons

• Cumin seeds

  1 teaspoon

• Green cardamoms

  2-3

• Black cardamom

  1

• Cloves

  3-4

• Cinnamon

  1 inch stick

• Black peppercorns

  5-6

• Onions,chopped

  3 medium

• Ginger,chopped

  1 inch piece

• Green chillies,chopped

  2-3

• Red chilli powder

  1 tablespoon

• Coriander powder

  1 tablespoon

• Tomato,chopped

  1 large

• Egg,boiled

   

• Fresh coriander leaves,chopped (2 tablespoons)

Method

First Step

Mix lamb oer beef mince  or Goat meat mince, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai ( deep saucepan). Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden.

Second step

Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.

Third Step

Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.

Fourth Step

Garnish with boiled egg cut into half or quarters and  with finely diced coriander leaves. Serve hot.

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