Lamb Mince Curry Kheema Shahzada Sort Of 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 CURRY
From our local tv guide and it's feature of 7 Recipes in 7 Days by Margaret Johnson. Times are estimate. It was also suggested you could substitute lamb mince for the beef and that would give you a slightly richer flavour.
Provided by ImPat
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.
- Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew).
- Add the tomato sugo (or chopped tomatoes) and stock and season well.
- Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.
- Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.
Nutrition Facts : Calories 466.8, Fat 26.6, SaturatedFat 8.7, Cholesterol 121.9, Sodium 168, Carbohydrate 15.4, Fiber 4.7, Sugar 5.4, Protein 41.2
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