hyderabadi kheema

Hyderabadi kheema			No. of Portions	100
Ingredients	QTY	Unit
Minced mutton	7.5	Kg
Onion	3 kg
Ginger paste	100	Gm
Garlic paste	100	Gm
Red chilly powder	20	Gm
Garam masala powder	10	Gm
Green chilly	50	Gm
Potato	3	Kg
Tomato	2	Kg
Coriander powder	20	Gm
Turmeric	10	Gm
Green coriander	3	Bunch
Peas (frozen)	2	Kg
Oil	1.5	Kg

Pre Preparation

1.	Chop onions, tomatoes, green chilly and green coriander. 2. Peel and cut potato into 1 cm cubes. Parboil potatoes and peas in salted water. Keep aside. Method:
	Heat oil. Add onions, fry to a light brown colour. Add ginger-garlic paste, green chilly and fry. Add powdered masalas. Add mince and sauté over medium heat. Add some water if required. Simmer till half the water has evaporated. Add tomatoes and salt. Continue simmering till mince is done. Sprinkle garam masala powder.
3.	Add potatoes and peas. Mix and serve hot garnished with green coriander.

.

Standard: Dark brown in color, thick and coating gravy. Green peas and potatoes must be even sized and dispersed in the kheema. Fairly pungent and with a mild flavor of garam masala. Adequately seasoned and garnished with Green coriander.