KHEEMA (MINCE) CURRY
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Chef: Naseem Shakir
Chef Naseem's recipes have been shared in loving memory of Farhan Shakir- a wonderful human and beloved son. It would mean a lot if you could send a prayer for Farhan.
© Kind Kitchen. All rights reserved.
Equipment
Knife
Chopping board
Measuring spoons
Wooden spatula
Plate
Lidded wok or frying pan
Ingredients
225g Onions
250g Lamb mince
2 tablespoons Olive Oil
1 tablespoon minced Ginger/ garlic
¼ teaspoon Coriander powder
½ teaspoon Cumin powder
¼ teaspoon red Chilli powder
¼ teaspoon Turmeric powder
¼ teaspoon Cumin seeds
¼ teaspoon ground black Pepper
½ teaspoon Garam masala powder
5 whole Cloves
1 inch stick Cinnamon bark
1 bunch fresh Coriander leaves
Salt (to taste)
Instructions
1
To make your base
1. Slice onions finely.
2. Place the wok on a medium heat, and add oil and then the cloves, cumin seeds and cinnamon stick. Allow to fry for around 1 minute so they release their aromas.
3. Then add minced garlic and ginger paste, stir-frying the mixture for 5 minutes or so until it turns a golden colour.
4. Add onions, and saute for another 5 minutes.
5. Sprinkle dried turmeric, coriander, cumin, red chillies, black pepper and salt into the pan, before mixing well and frying the masala over medium heat for 5 minutes or so.
2
To cook the mince
6. Add the mince to the pan, mix well until coated with the spice mix, and allow to cook for around 5 minutes until uniformly browned. .
7. Cover, turn the heat to low, and allow to cook for around 6 minutes.
3
To serve the Kheema Curry
8. Garnish with freshly cut coriander leaves. Add garam masala to taste before serving.
4
Enjoy. May your food bring good health!
Notes
Beef mince may also be used.
We served with polenta roti, but try this recipe with the roti or rice of your choice.