Keema Bhutuwa Recipes

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

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.

Steps:

• In a non-stick pan, heat four tablespoons of oil.
• Add fenugreek seeds and red chilies and fry till dark.
• Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
• Add chopped onions and stir fry until light brown.
• Put chopped tomatoes and cook for about five minutes.
• Add ground meat to the pan; stir to break up into lumps.
• Salt and pepper the meat mixture.
• Set heat to medium and continue to stir fry the meat until cooked.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and spring onion; stir for another two minutes.
• Adjust seasoning with salt and pepper; garnish with fresh cilantro.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice, or roti (flat bread).

Steps:

• In a non-stick sauté pan, heat two tablespoons of oil.
• Brown cheese cubes on all sides and reserve in a plate.
• In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time.
• Remove immediately and place in ice bath.
• In the same sauté pan, add remaining three tablespoons oil.
• Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor.
• Add chopped onions and stir constantly until lightly browned.
• Add garlic, ginger and curry powder and fry for a minute or so.
• Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat.
• Add tomatoes, cream, salt and pepper; mix well.
• Allow cooking for another five to eight, adding a bit of water if necessary.
• At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down.
• Garnish with chopped cilantro.
• Adjust seasoning with salt and pepper.
• Serve with steamed rice.

Steps:

• In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• After marinating, drain the marinade and pat-dry chicken pieces.
• In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
• In a non-stick pan heat two tablespoons of oil.
• Add dried red chilies and fry till dark.
• Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
• Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat.
• Reduce the heat to medium and continue to stir fry chicken until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and green onions; stir for another two minutes.
• Adjust seasoning with salt and pepper.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice or roti (flat bread).

Steps:

• Place flour in large bowl.
• Add 1/3 cup of the water all at once; work it into the flour, using your hand.
• Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
• Gather dough into a ball; place on lightly floured work surface.
• Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
• Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
• (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
• Reduce heat to medium-high; add ground beef.
• Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
• Stir in flour, lemon juice, and optional salt and coriander until well combined.
• Remove from heat; let cool completely.
• (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions.
• Roll dough into a rope about 8 inches long; cut into 8 equal pieces.
• Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
• Place one portion of filling in center of round.
• Bring edges of dough up over filling to enclose it completely; pinch to seal.
• Press lightly but firmly to flatten into patty.
• Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
• Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
• Keep covered with plastic wrap.
• Heat dry heavy medium skillet over high heat for 3 minutes.
• Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
• Turn over; cook until second side is spotted with brown, about 1 minute.
• Brush surface or paratha with oil.
• Turn; brush second side with oil.
• Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
• Serve immediately.

Steps:

• In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• After marinating, drain the marinade and pat-dry lamb pieces.
• In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
• In a non-stick pan heat two tablespoons of oil.
• Add dried red chilies and fry till dark.
• Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
• Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
• Reduce the heat to medium and continue to stir fry lamb until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and green onions; stir for another two minutes.
• Adjust seasoning with salt and pepper.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice or roti (flat bread).