Lamb Mince Curry Kheema Shahzada Sort Of Food

KHEEMA SHAHZADA : MUTTON MINCE MUGHLAI STYLE.

Kheema Shahzada : Mutton mince Mughlai Style. image

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...

Number Of Ingredients 18

Ingredients

Cinnamon stick 1, 2 inches long,broken up
Green Cardamoms 4
Whole cloves 4
Dried red chillies 4-6
Coriander seeds 1 tablespoon
White poppy seeds 1 tablespoon
Sesame seeds 1 tablespoon
Mince Meat 500 gms
Ghee 5 heaped tablespoon
Onion, coarsely chopped 1 large
Ginger grated 1 Tbsp
Garlic pounded 1 Tbsp
Ground turmeric 1/2 Tsp
Raw cashews, split into halves 30 gms
Almonds blanched and peeled 10 gms
Salt to taste
Milk 1 cup
A few springs of fresh coriander

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.

LAMB MINCE CURRY (KHEEMA SHAHZADA SORT OF)

Lamb Mince Curry (Kheema Shahzada Sort Of) image

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

Ingredients

2 tablespoons oil
1 large onion, chopped into large dice
1 inch cube gingerroot, peeled, roughly chopped
3 garlic cloves, peeled, roughly chopped
3 fresh red chilies, roughly chopped
1/2 teaspoon cinnamon (or a little more to taste)
1 teaspoon cardamom powder
1/4 teaspoon ground cloves
3 teaspoons ground coriander
1 tablespoon poppy seed
1 tablespoon sesame seeds
1 lb lean ground lamb
1/2 teaspoon turmeric
1 teaspoon salt (to taste)
10 fluid ounces warm water
5 fluid ounces milk
2 ounces raw cashews, split lengthways in half
2 tablespoons chopped fresh coriander (cilantro)
fresh coriander (to garnish)

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

KEEMA WITH PEAS

Keema with peas image

Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 garlic cloves, chopped
4cm piece ginger, grated
2 green chillies
3 tbsp oil
500g lamb mince
2 tbsp garam masala
2 tsp turmeric
½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
2 tbsp natural yogurt
200g frozen peas or cooked fresh peas
1 small bunch coriander, chopped

Steps:

Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium

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Once they start sputtering, add the green chilies, ginger garlic paste and onions. Cook till the onions caramelize and become a light brown.
Add chopped tomatoes, all the ground spices except garam masala and salt to the pan. Saute till tomatoes have cooked through and start becoming pasty.
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Lamb Mince Curry Kheema Shahzada Sort Of Food

KHEEMA SHAHZADA : MUTTON MINCE MUGHLAI STYLE.

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.

KEEMA WITH PEAS

Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

People also searched

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