The Big Boys Curry Book

Dhaniya Keema, Minced Lamb

These ancient cave dwelling were inhabited by the Java monks in Udagiri

This Hyderabadi recipe for minced lamb is a typical Indian Muslim delicacy. It can be served with rice, bread and side vegetables. I like it on pasta as a change from bolognese sauce. Use lean lamb mince and if you have a mincer at home, pass it through that to make a very fine mince (ground) meat. This will serve 4 to 6 people.


  • 750gr fine minced lamb
  • 5 cloves garlic, 1 whole, 4 minced
  • 2 bay leaves
  • 300 gr minced onion
  • 2 inch piece of cinnamon
  • 3 cloves
  • 3 green cardomon
  • 1/2 inch piece of ginger, minced fine
  • 2 green chillies, minced
  • 1/4 tspn turmeric
  • 3/4 tspn cummin powder
  • 1 1/2 tspn coriander powder
  • 2 tomatoes, chopped fine
  • 1 large handful corinder leaf, chopped fine
  • 1 tspn Garam Masala - Hot Spice blend
  • Salt to taste
  • 3 tblspn Oil.


  1. Boil mince in a pan of water with whole garlic clove and bay leaves for 5 minutes. Strain mince and discard water.
  2. Heat oil and fry onions until golden. Add ginger, garlic and chillies and cook for 2 minutes. Add mince and saute for 5 minutes.
  3. Add turmeric, cumin, coriander powder and half the garam masala and continue cooking for 5 minutes.
  4. Add tomatoes and salt to taste and cook until tomato is absorbed
  5. Add 1/4 pint of water and cook until meat is tender.
  6. When cooked and quite dry, add coriander leaf, remaining garam masala and stir through.

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