Kheema Masala My Recipebox:

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Author nikitha85 Servings 0 persons
Published September 06, 2007 Cooking Time (mins)
Main Ingredient Lamb Preparation Time mins


Recipe of Kheema Masala

Ingredient Name Quantity Unit
minced mutton (or lamb)  500 Grams
onions  2 Large
fresh ginger  1 Piece
garlic  8 Clove
tomatoes  3 Large
beef stock cubes  3 Numbers
cardamom pods  6 Numbers
cassia bark  6 Stricks
whole dried cloves  1 Teaspoons
dried fennel seed  2 Teaspoons
dried coriander seed  2 Teaspoons
dried cumin seed  3 Teaspoons
whole dried hot chilies  2 Teaspoons
garden peas a   To Taste
Ghee   To Taste
yoghurt  4 Tablespoons

Take the cloves, fennel seed, coriander seed, cumin seed and dried chilies. Place them in a skillet and dry roast them on a stove top on a low heat until they are giving off a pungent smoke (make sure you donrsquo;t burn the spices). Take the roasted spices and grind them into a fine powder (Pre-prepare prior to travel)

Place a tablespoon of ghee in a large pan and heat on the stove top. Fry the cassia and cardamom with the garlic, ginger and onions until the onions are soft and golden brown. Add the mince and fry until the meat is brown, then add the spices and fry for another minute (donrsquo;t let the spices burn and stick ndash; add little bits of water in order to prevent that). Add the tomatoes and stir for 5 minutes.

Dissolve the stock cubes in about 200ml of boiling water and add to the curry. Stir well before allowing to simmer on a medium heat for an hour until most of the liquid has reduced, Then add yoghurt and simmer for a further 10 minutes. Just before removing from the heat, pour the drained tin of peas in and stir for 5 minutes.
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