KHEEMA MATAR (BEEF AND PEA CURRY)
An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.
Provided by This One Woman
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
- Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
- Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g
LAMB KHEEMA CURRY WITH PEAS AND POTATOES
Categories Soup/Stew Lamb Potato Vegetable Sauté Stew Quick & Easy Low Sodium Low/No Sugar Wheat/Gluten-Free Dinner Casserole/Gratin Fall Spring Winter Healthy
Yield 4 people
Number Of Ingredients 12
Steps:
- Fry the onions until soft. Blend the garlic, chillies and ginger (if using fresh) and add to the fried onions. Add the lamb and fry until brown. Add all remaining spices (except garam masala) and tomatoes. Add potatoes and a glass of water - boil. Simmer for 25 mins. Add frozen peas and simmer for another 20 mins. Add garam masla and simmer for a final 5 mins. Serve with plain basmati rice or roti bread and a cold lager beer! Perfect Friday night dinner.
LAMB MINCE CURRY (KHEEMA SHAHZADA SORT OF)
I got this from an Indian cookbook, but we have simplified it over the years so it could be made reasonably quickly for our Friday curry night after work. Our boys loved this even before they thought they liked curry! This is the most cooked recipe from the cookbook.
Provided by JustJanS
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.
- Add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
- Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
- Add the turmeric, stir and fry 30 seconds.
- Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
- Meanwhile, put the milk and fried onions into a blender and pulse until smooth.
- Stir this milk mix into the meat and bring back to the boil.
- Simmer for about 10 minutes or until the gravy is thick.
- Add the chopped coriander and cashews and cook a further 5 minutes.
- Serve sprinkled with extra chopped coriander.
Nutrition Facts : Calories 552.4, Fat 44.1, SaturatedFat 15, Cholesterol 88.4, Sodium 677.5, Carbohydrate 16.6, Fiber 3, Sugar 4.5, Protein 24.5
KHEEMA CURRY
From our local tv guide and it's feature of 7 Recipes in 7 Days by Margaret Johnson. Times are estimate. It was also suggested you could substitute lamb mince for the beef and that would give you a slightly richer flavour.
Provided by ImPat
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured.
- Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew).
- Add the tomato sugo (or chopped tomatoes) and stock and season well.
- Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer.
- Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.
Nutrition Facts : Calories 466.8, Fat 26.6, SaturatedFat 8.7, Cholesterol 121.9, Sodium 168, Carbohydrate 15.4, Fiber 4.7, Sugar 5.4, Protein 41.2
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