Best Lamb Mince Curry Kheema Shahzada Sort Of Recipes

LAMB MINCE CURRY (KHEEMA SHAHZADA SORT OF)

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.

LAMB KEEMA CURRY

Steps:

• Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
• Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
• Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
• Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.