Bhuna Qeema With Khara Masala Minced Meat With Whole Spices Recipes

BHUNA QEEMA WITH KHARA MASALA (MINCED MEAT WITH WHOLE SPICES)

Steps:

• Heat oil and fry onions till golden brown.
• add cinnamon, peppercorns, cardamom and cloves. stir fry for 1 minute.
• add in garlic and ginger paste, fry another minute.
• throw in the cumin, stir, and then add meat. Stir it around on medium high heat till the meat changes color.
• add salt, red chillies, stir and then lower heat, cover, and let the mince simmer in its own water about 25-30 minutes.
• remove cover, increase heat and fry well for 1 minute. add 1/2 cup yogurt and cook well - constantly stirring - 1-2 more minutes.
• add coriander leaves and whole green chillies, stir well. then cover and turn off heat.
• Serve hot, garnished with chopped mint leaves.

BALTI CHICKEN KHARA MASALA

Steps:

• In a bowl mix together the mustard seeds, onion seeds, fennel seeds, curry leaves, red chillies, cumin seeds, pomegranate seeds, salt, ginger and garlic.
• Heat the oil in a wok and fry the spices with the green chillies and the onions, cook for 5 minutes.
• Add the tomato and chicken and cook over low heat till the chicken is cooked, about 15 minutes.
• Serve garnished with chopped coriander leaves.

RARA MEAT (MUTTON IN WHOLE SPICES)

Steps:

• Whisk together the yogurt and salt and marinade the lamb in it for an hour.
• Heat the oil in a pot and crackle bay leaves and both the cardamoms in it.
• Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.
• Stir in coriander, turmeric and red chilli powders. Add the lamb with the marinade, bring to boil then reduce flame.
• Let simmer, adding 3 teaspoons water at intervals.
• Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.