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Dhabhe da Keema

Aditya Bal brings you the authentic flavours of the Indian highway food. Here you have minced mutton, cooked in Indian spices with capsicum, tomato, sugar, lemon juice and milk. A dish that is unusually original!

Dhabhe da Keema Dhabhe da Keema


: Aditya Bal

Recipe Servings

: 4

Recipe Cook Time

: 45 Minutes

Recipe Rating

Tags: keema, meat, mutton
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  • 1 Tbsp oil

    1 bay leaf

    5 green cardamom

    2 tsp zeera

    2 cloves

    3 medium sized onions, chopped

    1 Tbsp garlic, chopped

    1 Tbsp ginger, chopped

    1 Tbsp butter (for cooking) + 1 Tbsp butter (to garnish)

    1 green chilli, finely chopped (for cooking) + 1 green chilli, split (to garnish)

    1/2 capsicum, chopped

    1 1/2 tsp turmeric

    1 tsp red chilli powder

    2 tsp zeera powder

    2 tsp dhaniya powder

    Salt, to taste

    Hing, a pinch

    1/2 kg boneless mutton, minced

    3-4 Tbsp milk

    3 tomatoes, pureed

    1-2 tsp sugar

    Juice of 1/2 lemon


    Coriander leaves, chopped


In a pan add oil, bay leaf, green cardamom, zeera and cloves. Let them release the aroma.

Now add chopped onions. Saute till golden brown. Remove the bay leaf.

Add garlic, ginger and butter. Saute.

Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.

Now add the masalas: turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute.

Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well.

Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame.

Add 1 cup water. Cover and cook till the water evaporates and the mutton is well done.

Garnish with chopped coriander leaves, split green chilli and a blob of butter. Serve with pav.

Key Ingredients: Bay Leaf, Ginger, Butter, Turmeric, Green Cardamom, Capsicum, Cloves, Onion, Cumin Seeds, Mutton, Milk, Tomato, Coriander Leaves

How to make : Dhabhe da Keema

Mince mutton cooked dhaba style with tomatoes, onions and lots of masalas. Serve with pav for that extra rustic touch.




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