Kheema Shahzada Mutton Mince Mughlai Style Recipes

KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE

Steps:

• Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
• Add green chilies and onions. Fry them well on a medium flame until evenly golden.
• Saute ginger garlic paste for a minute or until the raw smell goes off.
• Add keema and saute for 2 to 3 mins on a low heat.
• Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
• Saute for 3 to 4 mins on a low heat.
• Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
• Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
• Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
• Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
• Sprinkle coriander leaves and stir.
• Keep mutton keema covered until served.
• Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

MUGHLAI KHEEMA MATAR

Steps:

• Heat oil in a pan.
• Add garlic, ginger, onions and salt.
• Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
• Add all the spice powders and green chillies.
• Add mutton, stir and cook for 5 minutes.
• Add hot water.
• Bring to a boil.
• Cover pan with a lid and cook on low flame for 30 minutes.
• Add peas and lime juice.
• Cook until the liquid has been reduced.
• Serve hot with bread, steamed rice or naan.

LAMB MINCE CURRY (KHEEMA SHAHZADA SORT OF)

Steps:

• Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.
• Add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
• Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
• Add the turmeric, stir and fry 30 seconds.
• Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
• Meanwhile, put the milk and fried onions into a blender and pulse until smooth.
• Stir this milk mix into the meat and bring back to the boil.
• Simmer for about 10 minutes or until the gravy is thick.
• Add the chopped coriander and cashews and cook a further 5 minutes.
• Serve sprinkled with extra chopped coriander.