Kheema Shahzada Recipes
LAMB MINCE CURRY (KHEEMA SHAHZADA SORT OF)
I got this from an Indian cookbook, but we have simplified it over the years so it could be made reasonably quickly for our Friday curry night after work. Our boys loved this even before they thought they liked curry! This is the most cooked recipe from the cookbook.
Provided by JustJanS
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 552.4, Fat 44.1, SaturatedFat 15, Cholesterol 88.4, Sodium 677.5, Carbohydrate 16.6, Fiber 3, Sugar 4.5, Protein 24.5
KHEEMA SHAHZADA : MUTTON MINCE MUGHLAI STYLE.
Kheema Shahzada, the prince of all mince mutton dishes is a fragrant, flavourful dish with toppings of Cashew nuts and Almonds. While the meat of lamb is best to make this dish, you can substitute it with the mince meat of Beef, Chicken or Turkey too. Kheema got elevated to a gourmet status during the Mughal rule. It is said that the Emperors, Kings and Nawabs that ruled India were very fond of good food and several dishes were invented by the Indian Khansamas (Chefs) to suit the pallets of these rulers and Nawabs. These are very dishes that we now enjoy. Invasions, regular trade with other countries and colonialism have played a large part in the development of Indian Cuisine, and one of the main reason for the richness of North Indian Mughlai delicacies is combining of Afghani, Persian, Turki, Kashmiri and the local (Indian) herbs, spices and fruits into the dishes prepared. IngredientsGrind the following ingredients in a coffee grinderCinnamon stick 1, 2 inches long,broken upGreen Cardamoms 4Whole cloves 4Dried red chillies 4-6Coriander seeds 1 tablespoonGrind the following 2 ingredients separatelyWhite poppy seeds 1 tablespoonSesame seeds 1 tablespoonRest of the ingredientsMince Meat 500 gmsGhee 5 heaped tablespoonOnion, coarsely chopped 1 largeGinger grated 1 TbspGarlic pounded 1 TbspGround turmeric 1/2 TspRaw cashews, split into halves 30 gmsAlmonds blanched and peeled 10 gmsSalt to tasteMilk 1 cupA few springs of fresh coriander MethodStep 1In a pan, melt ghee and fry onions, ginger and garlic till onions change colour. Squeeze the fat out, remove them and puree it along with milk and keep aside.Step 2Add the remaining ghee, and fry all the ground ingredients and ground turmeric. Add the poppy seed mixture a bit later and fry for about about 2 mins. Keep sprinkling water so that the ingredients do not stick to the bottom of the pan.Step 3Add the mince to the pan and fry until all the liquid evaporates (about 10 minutes), stirring frequently. Take care that nothing sticks to the bottom of the pan.Step 4Add the salt, cashews and the water, bring to the boil, cover the pan and cook over low heat for about 15 minutes stirring occasionally. By now the mince would be cooked. If not, let it cook completely.Step 5After the mince is cooked through, add the pureed mixture of onion, ginger garlic and milk to the mince, stir and let the meat absorb the mixture.Step 6Put the mince onto a serving dish and garnish with coriander leaves and serve with Pav or any Indian flat bread. The Mughlai Cuisine Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan,and the Indian city of Hyderabad. The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region. Mughlai cuisine is the foundation of Pakistani cuisine including Cuisine of Karachi. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. The official adopted language of the Mughal Empire was Persian, so many Indian dishes were named in Persian language. Dishes include various kebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani. Source: Wikipedia You will also like these recipes...
Categories Recipe Type: Non Vegeterian
Number Of Ingredients 18
Steps:
- In a pan, melt ghee and fry onions, ginger and garlic till onions change colour. Squeeze the fat out, remove them and puree it along with milk and keep aside.
- Add the remaining ghee, and fry all the ground ingredients and ground turmeric. Add the poppy seed mixture a bit later and fry for about about 2 mins. Keep sprinkling water so that the ingredients do not stick to the bottom of the pan.
- Add the mince to the pan and fry until all the liquid evaporates (about 10 minutes), stirring frequently. Take care that nothing sticks to the bottom of the pan.
- Add the salt, cashews and the water, bring to the boil, cover the pan and cook over low heat for about 15 minutes stirring occasionally. By now the mince would be cooked. If not, let it cook completely.
- After the mince is cooked through, add the pureed mixture of onion, ginger garlic and milk to the mince, stir and let the meat absorb the mixture.
- Put the mince onto a serving dish and garnish with coriander leaves and serve with Pav or any Indian flat bread.
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
INDIAN MASALA KHEEMA (DRY SPICY MINCED MEAT)
Steps:
- Gather the ingredients.
- Heat the cooking oil in a wok or deep pan over medium heat.
- Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering.
- Add the onions and sauté till they turn a pale golden color, about 5 minutes.
- Add the garlic and ginger pastes and fry for 1 minute to get rid of the "raw" fragrance.
- Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)
- Add the meat to the masala and sauté until browned, stirring often to prevent burning- about 5 to 7 minutes.
- Add the tomatoes , stir, and cook until they are soft.
- Turn off the heat, add the lime or lemon juice, and stir to mix well.
- Garnish with chopped coriander leaves and serve hot.
Nutrition Facts : Calories 489 kcal, Carbohydrate 14 g, Cholesterol 101 mg, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, Sodium 389 mg, Sugar 5 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
KEEMA (SPICED GROUND MEAT)
Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking - the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. (Don't judge!) The secret to this version is to take your time: Caramelize the onions properly for a strong foundation, and once you've added the beef, simmer it patiently until the sauce is dark and silky, and the fat has split away, risen to the top, and pooled in every nook.
Provided by Tejal Rao
Categories meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
- Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
- Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
- Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.
KHEEMA
A typical Indian dish, but not too spicy, and uses easy to find ingredients! For the Zaar World Tour 8
Provided by pammyowl
Categories Indian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in a large skillet. Drain all but 2 tablespoons of fat. Add chopped.
- onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.
- onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.
- Cover again and cook until chickpeas and potatoes are heated through.
- Serve over rice or in Pita bread, with yogurt, fresh tomatoes and sliced cucumbers.
Nutrition Facts : Calories 509.9, Fat 12.8, SaturatedFat 4.8, Cholesterol 73.7, Sodium 645.9, Carbohydrate 64.8, Fiber 11.9, Sugar 9.2, Protein 34.7
KHEEMA WITH POTATOES AND PEAS
Make and share this Kheema With Potatoes and Peas recipe from Food.com.
Provided by Satyne
Categories Indian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a lidded fying pan, add the onions and cook until sof.
- Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
- Stir in the meaned beef and cook over high heat until very well browned.
- Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
- Continue cooking until the potatoes and peas are tender.
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