Kheema Shahzada Mutton Mince Mughlai Style Recipes

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

• Ingredients

A wonderful mutton curry from India. Mughlai refers to the Mughal emperor period of rule in India(from Babar in 1526 to Aurangzeb in 1707). In those days, elaborate dishes were garnished with beaten gold and silver. A dinner would mean 50-500 different dishes liberally cooked in ghee and accompanied with wheat breads or haleem. In those days, a meal was traditionally topped up with chai(tea) and paan(betel leaves). Kheema was what the common man ate as staple. Times have changed, but his descendants enjoy this dish even today!

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

• Ingredients