Talahuwa Qimah

Tala huwa Qimah

Sautéed minced meat/Talahuwa Qimah along with Kacchi Imli ki Khatti Dal and plain Basmati rice is ideal for a simple yet delicious meal. My Ammi always used to prepare Talahuwa Qimah as a change from the usual Qimah recipes and we all always relished it.

Tala Huwa Qimah – Sautéed Minced Meat


Cumin seeds – 1 1/2 seeds
Ginger garlic paste – 1 heaped tbsp
Dried red chilli – 2, each split into two
Curry Leaves/Karyapaak – 10 fresh leaves
Minced Veal or Lamb or Sheep meat/Qimah – 800 gms
Red Chilli powder – 2 heaped tsp
Salt – to taste
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Juice of 1 Lime/Lemon
MDH Chat Masala powder – 1/2 tsp (optional)
Fresh Cilantro and Mint leaves – 1 tbsp, finely chopped
Canola oil


1. Wash Qimah and drain in a fine wire mesh strainer.
2. In a non-staick heavy bottmed Kadai/Wok, pour 2 tbsp oil and as soon as it warms up, add cumin seeds and ginger garlic paste and stir fry till it is lightly golden brown. Add the dried red chiili, karyapaak and quickly in a minute add the Qimah. Using a wooden spoon mix it all well and keep stirring it breaking the lumps of the Qimah for 3-5 minutes.
3. Let it cook uncovered at medium high heat until most of the moisture has been evaporated and the qimah is nicely cooked. Pour in about 3 tbsp oil and all the other ingredients and stir fry the qimah for 25-30 minutes more, stirring continously. Keep sprinkling a few drops of water if it tends to stick on the bottom of the Kadai. Fry the Qimah well and serve warm.

Suggested Accompaniments: Enjoy the Talahuwa Qimah along with Kacchi Imli ki Khatti Dal and Plain boiled rice for a delicious meal. 


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9 Responses to “Talahuwa Qimah”

  1. my sister makes kheema like this,tastes great with khichdi and til chutney 🙂

  2. hey mona
    kheema looks good. i usually do the same way except i did not knew to add red chillies,cumin seed, k/p, coriander powder and mdh masala.

    i am sure going to try ur recipe next time.
    one thing i feel in talawa kheema is using red chilli powder more and less raw green chillies gives more better taste in kheema.
    i usually serve kheema with roti or khichdi or dal.

    do u have recipe for dum ka keema. anybody else on blog has recipe, pls let me know.
    i have been looking for it for quite a while.


    Rizruby, Jazakallah khairun for sharing with me your version of Talahuwa Qaeema.
    Inshallah I will be posting a recipe for Dum ka Qaeema very soon in the near future. ~Mona

  3. this kheema is v nostalgic , reminds me of home 🙂

  4. Parveen sadiq Says:

    Thankx for sharing your receipes with us.I am not a Hydrabadi, but i enjoy foods from all over.I am originally from Sindh but now an American and live in Houston.
    I wish you would try dishes from other areas,like Sindhi,south Indian,Punjabi etc.
    I like to have Bhaghare Began receipe.

    Parveen, I definitely try and enjoy many cuisines in my daily home cooking routine.
    Baghare Baingan recipe is posted here on my blog. You can refer to Recipe Index for a list of all recipes. ~Mona

  5. Hi Mona,
    I fell in love with Tala Hua Gosht when I was in Hyderabad. Since lamb isn’t available at the local store(I think….), can I make this dish with chicken? If so, what cooking times should I use?
    Thanks so much for everything.

    Amatnath, Usually this dish is prepared with only red meat and not white meat, and I have never tried it with chicken. ~Mona

  6. Hello Mona,
    Thank you for visiting my blog. Your blog is absolutely amazing. I will soon be trying out many of your recipies inshallah.Keema looks so tasty!

  7. my mom use to make keema fry with fried onions…i miss her a lot she was the best

  8. Hi Mona, this is a nice variation from the regular kheema curries..lov to try this..

  9. And specially you show cutting process], frying process, and ready to eat dish, which helps a lot.

    Zeenath(Hyderabad, India)

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