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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A more upmarket version of my other Kheema recipe, spicier and richer. I am cooking this today. An old favourite. Ingredients:
1 lb minced beef |
4 tablespoons butter |
1 medium onion, chopped |
1 inch cube gingerroot, chopped |
3 garlic cloves, chopped |
1 cinnamon stick, 2-inch broken up |
4 green cardamoms |
4 cloves |
4 dried red chilies |
1 tablespoon coriander seed |
1 tablespoon white poppy seeds |
1 tablespoon sesame seeds |
1/2 teaspoon turmeric |
2 ounces cashew nuts, split |
1 teaspoon salt |
1/2 pint warm water |
1/4 pint milk |
2 hard-boiled eggs, sliced |
Directions:
1. Melt half of the butter in a pan and fry the onions, ginger and garlic for 5 minutes Squeeze out as much of the cooking fat as possible and set the onions aside.
2. In a spice or coffee grinder grind together the cinnamon stick, cardamoms, cloves, red chillies and the coriander seeds. Set aside.
3. Grind together the poppy, and sesame seeds.
4. Melt the remaining butter and fry the ground spices cook for 30 seconds and add the ground poppy seeds. Fry for 1 minute.
5. Add the meat stir and fry till the mixture is dry. 10 minutes stir.
6. Add the turmeric and salt with the cashews and water, bring to the boil, cover the pan and simmer over low heat for 15 minutes.
7. In the meantime, in a blender, liquidize the onions and ginger with the milk, blend till smooth. Add to the meat and stir.
8. Reboil, lower heat cover pan and simmer till the gravy is thick.
9. Serve garnished with the eggs.
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