Kheema Shahzada Recipes

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.

KHEEMA

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.