Kheema Masala1 recipe,video recipe,how to make Kheema Masala1 recipe

Kheema Masala


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

Description
How to makeKheema Masala?How to cookKheema Masala?Learn the recipeKheema Masalaby vahchef.For all recipes visit vahrehvah.com

Ingredients 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


Directions
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.
About Recipe
How to make Kheema Masala
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prep time
mins
Cook time
mins
Total time
0 mins
Kheema Masala
Restaurant Style Kheema Masala
Author : nikitha85
Main Ingredient : Lamb
Servings : 0 persons
Published date : September 06, 2007
Ingredients used in Kheema Masala
→ 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.
How to make the recipe:
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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