Lamb Mince Curry Kheema Shahzada Sort Of Food

KHEEMA SHAHZADA : MUTTON MINCE MUGHLAI STYLE.

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)

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.

KEEMA WITH PEAS

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.