Rajasthani Kheema

Kheema or minced meat, if done right is great. Every country, every region in every country has thier own way of making dishes with minced/ ground meat. This recipe is from one of the states in India...Rajasthan. Here is the  original recipe

 Rajasthani Kheema (Ground meat cooked in spices)

Rajasthani Kheema

Ingredients:

1. 2 Tablespoons Vegetable Oil
2. 2 Green Cardamom
3. 1 inch Cinnamon
4. 2-3 Clove
5. 1 cup Onion Chopped
6. 2 tsp Ginger Garlic Paste
7. 1 cup Tomato Chopped
8. 1/2 cup plain yogurtWhisked
9. 5-6 Green Chilli Slit Into half
10. 1 teaspoon each of 
11. 1/2 teaspoon each ofTurmeric Powder ,Black Pepper , salt, garam masala powder
12. 1 lb ground chicken or ground meat or ground lamb
13. 1/2 cup Mint Leaves Chopped
14. 2 tablespoons Kasuri Methi
15. 2-3 strands of  Greens onionsChopped
16. 2 inch Ginger Julienned
17. 2 tbsp Lemon Juice

Heat theoil in a pan. Add green cardamom, cinnamon and cloves. Add onion and fry until slightly browned. Add ginger garlic paste and fry until golden brown. Now add tomato and yogurt and cook for 5  minutes.Add all the spices and mix well and cook for 2 more minutes

Add chicken keema and salt and cover and cook until it is cooked.

Now add kasuri methi, spring onion greens, ginger, lemon juice and mix well.

Garnish with fresh coriander.

Serve hot with any Indian bread or with Rajasthani Pulao

Another Kheema recipe

Aloo Mutter Kheema

Kheema Mutter with Tomato Baingan Khatta

I had to whip up a quick lunch for family who had to leave in a short time at a short notice. So a quick look in my freezer and the refridgerator. Ingredients found...ground lamb and frozen peas. And since I already have peas in the curry I didn't want to make any more lentil dishes. Hence the Tomato and eggplant Khatta or gravy...one of my favourites and easy recipes. So here you go

Kheema Mutter Curry (Ground lamb with peas curry)

Kheema Mutter

Ingredients:

1. 1 lb ground lamb
2. 12-16 oz frozen peas thawed
3. 1 medium onion finely chopped
4. 1 teaspoon each of ginger-garlic paste, salt, chilly powder, cumin powder, coriander powder
5. 1/2 teaspoon each of turmeric, garam masala (or a few cloves and an inch of cinnamon and 1 cardamom pounded)
6. 3 tablespoons oil
7. 2 green chillies slit

Mix all the powder ingredients with ground lamb and set aside for 15-20 minutes. In a pressure cooker or any deep dish with tight fitting lid heat the oil and fry the onions till they just start turning brown. Add ginger garlic paste and fry for a couple of minutes. Add lamb and stir and fry for 5 minutes. Add green chilly and 1/2 cup water and cover and cook for 15 minutes or for 2 whistles. After the steam escapes add the peas and simmer for 10 minutes or till most of the water escapes. Garnish with cilantro and enjoy with roti or with rice and khatta

Tomato Baingan Khatta (Tomato and egg plant cooked in a tangy Tamarind gravy)

Tomato Baingan Khatta



 Ingredients:

1. 2 big tomatoes chopped
2. 1 medium large Japanese eggplant or 2 cups of chopped eggplant
3. 3 cups of juice from a small lemon sized tamarind
4. 1 medium onion sliced thin
5. 2 green chillies sliced
6. 1/2 teaspoon each of turmeric, chilly powder
7. 1 teaspoon or to taste salt
8. 1/2 teaspoon sugar
9. 2 tablespoons oil

In a pressure cooker heat the oil and fry the onions till tender. Add green chillies and fry for a minute. Add tomatoes and eggplant and fry for 5 minutes. Add the rest of the ingredients and cover and cook for 3 whistles. After ths steam escapes open the cooker and simmer till oil floats. Garnish with cilantro and serve