Hyderabad-Style Lamb Keema Fry Recipe
35 minutes
1245 reads
About Hyderabad-Style Lamb Keema Fry Recipe
This Hyderabad-Style Lamb Keema Fry recipe is a cherished family favorite, inspired by a dear friend's mother in Hyderabad. Each bite transports me back to her warm kitchen and the comforting aroma of freshly cooked lamb.The secret lies in the perfect blend of aromatic spices—cumin, coriander, and ginger-garlic—that create a rich and flavorful mince. This dish is incredibly versatile; it's perfect for a weeknight dinner or a special occasion, and even the pickiest eaters will love it.This South Indian classic is easy to make, yet bursting with complex flavors. Prepare to be amazed by its irresistible taste and incredible fragrance!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Meat & Aromatics
- 500 gm Lamb minced lamb
- 2 Onion medium-sized, finely chopped
- 1 inch Ginger finely grated or minced
- 5 clove Garlic minced
- 1 tbsp Ginger-Garlic Paste
Spices
- 1 tsp Cumin Seeds
- 0.5 tsp Chili Powder adjust to your spice preference
- 1 tsp Coriander Powder also known as dhania powder
- 1 tsp Cumin Powder also known as jeera powder
- 0.25 tsp Turmeric Powder also known as haldi powder
- 1.5 tsp Salt or to taste
Other Ingredients
- 3 tbsp Gingelly Oil also known as sesame oil
- 1 sprig Curry Leaves
- 1 tbsp Lemon Juice
- 3 tbsp Coriander for garnish, also known as dhania
- 1 cup Water for cooking the lamb
Instructions
Prepare the Lamb
- Pressure cook the minced lamb with 1 cup of water, grated ginger, minced garlic, and salt for 3 whistles. Once the pressure is released, drain the lamb, reserving the cooking liquid.
Sauté Aromatics
- Finely chop the onions. Heat gingelly oil in a kadai (wok or large pan). Add cumin seeds and curry leaves. Cook until the seeds crackle.
Cook the Keema
- Add the chopped onions and ginger-garlic paste. Sauté until the onions are translucent.
- Add the cooked minced lamb, chili powder, coriander powder, turmeric powder, cumin powder, and salt. Stir well to combine.
- Cook until the raw smell of the spices disappears. Pour in about 1/2 cup of the reserved lamb cooking liquid.
- Continue cooking until the lamb is dry and the oil begins to separate. Stir frequently to prevent sticking.
Finish and Serve
- Stir in the lemon juice and cook for 1 minute on medium heat. Transfer to a serving bowl, garnish with fresh coriander leaves, and serve hot.
Recipe Notes
Expert Tips for the Best Lamb Keema Fry:
- For extra flavor, marinate the minced lamb with a little yogurt and ginger-garlic paste for 30 minutes before cooking.
- Adjust the amount of chili powder according to your spice preference. Start with less and add more if needed.
- Don't overcook the lamb; it should be tender and juicy. Overcooking will make it dry.
- The reserved lamb stock can be used to make a flavorful soup or gravy for other dishes. Refrigerate for later use.
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Recipe Nutrition
Calories: 40kcalCarbohydrates: 2gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 855mgSugar: 1g
Madraasi Deepa
Articles: 146
4 Comments
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This is fantastic! Thank you for sharing.
What a flavorful dish! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.