Bhuna Qeema With Khara Masala Minced Meat With Whole Spices Recipes
KEEMA (INDIAN-STYLE GROUND MEAT)
Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Provided by ajr
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g
BHUNA QEEMA WITH KHARA MASALA (MINCED MEAT WITH WHOLE SPICES)
Make and share this Bhuna Qeema With Khara Masala (Minced Meat With Whole Spices) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 50m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and fry onions till golden brown.
- add cinnamon, peppercorns, cardamom and cloves. stir fry for 1 minute.
- add in garlic and ginger paste, fry another minute.
- throw in the cumin, stir, and then add meat. Stir it around on medium high heat till the meat changes color.
- add salt, red chillies, stir and then lower heat, cover, and let the mince simmer in its own water about 25-30 minutes.
- remove cover, increase heat and fry well for 1 minute. add 1/2 cup yogurt and cook well - constantly stirring - 1-2 more minutes.
- add coriander leaves and whole green chillies, stir well. then cover and turn off heat.
- Serve hot, garnished with chopped mint leaves.
Nutrition Facts : Calories 571.8, Fat 35.6, SaturatedFat 13.8, Cholesterol 123.6, Sodium 935.9, Carbohydrate 30.1, Fiber 5.4, Sugar 13.7, Protein 35
CHICKEN BHUNA MASALA - A CHICKEN CURRY
This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.
Provided by Sandi From CA
Categories Curries
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
- Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
- Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
- Season with salt and pepper to taste and add the cilantro.
Nutrition Facts : Calories 481.9, Fat 23.7, SaturatedFat 10.8, Cholesterol 46.4, Sodium 106.7, Carbohydrate 41.3, Fiber 5.8, Sugar 9.7, Protein 21.6
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