SPECIAL LAHORI KEEMA RECIPE
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Shinwari Style Chicken Keema Recipe By Cooking With Kawish
Today I am going to share Shinwari Style Chicken Keema Recipe.
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cooking with kawish.
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#chickenkeemarecipe #keemarecipe #chickenrecipe
Ye Tasty Keema Banayein Khane Walon Ka Pet Bharega Mann Nahi | Tasty Mutton Keema
#mutton #muttonkeemamasala #muttonkeema #keema #pyazkeema #keemaaloorecipe #ramadan2023 #ramadanmubarak
ingredients:
500 g mutton/buffalo/chicken mince
1 tbso ginger garlic paste
1 tsp salt
1 tsp chili powder
1 tsp kashmiri mirch
1 tsp heaped crushed coriander seeds
1/2 tsp cumin powder
1/2 tsp garam masala
2 tomato ( 150 g )
3 onion ( 225-250 g )
coriander leaves
green chillies
½ cup oil
1 tsp cumin seeds
1 black cardamom
4-5 green cardamom
2 inch cinnamon stick
2 bay leaves
4-5 cloves
10-12 pepper corn
Maggie Chicken Cube:
Dried Black Lemon:
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Biryani Pot 8 liter:
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Mutton Keema Curry | Sanjeev Kapoor Khazana
Yummy curry made with minced mutton is perfect for a fancy lunch or dinner.
MUTTON KEEMA CURRY
Ingredients
500 grams mutton, cut into 1 inch pieces on the bone
250 grams mutton keema
½ cup freshly chopped coriander
¼ cup fresh mint leaves
2 green chillies
½ inch ginger, roughly chopped
8-10 garlic cloves
½ inch cinnamon stick
2 tbsps coriander seeds
1 tsp fennel seeds
3 tbsps fresh coconut, scrapped
2 tbsps dried coconut, grated
2 bay leaves
2 green cardamoms
A small piece of nutmeg
½ star anise
4-5 cloves
14-16 black peppercorns
1 tsp caraway seeds (shahi jeera)
1 tbsp poppy seeds
5-6 cashew nuts
1 tbsp red chilli powder
1 tsp turmeric powder
Salt to taste
3 tbsps oil
2 medium onion, finely chopped
1 large tomato, grated
Coriander sprig for garnish
Pav or steamed rice to serve
Method
1. In a blender jar, add chopped coriander, fresh mint leaves, green chillies, ginger. garlic cloves, cinnamon stick, coriander seeds, fennel seeds, fresh coconut, dried coconut, 1 bay leaf, green cardamoms, nutmeg, star anise, cloves, 8-10 black peppercorns, caraway seeds, poppy seeds, cashew nuts and sufficient water. Grind to a fine paste.
2. In a bowl, add mutton pieces, mutton keema, red chilli powder, turmeric powder, salt, and prepared paste, mix well. Set aside to marinate for 30 minutes.
3. Heat oil in a non-stick deep bottom pan, Add remaining black peppercorns and remaining bay leaf, cook till fragrant. Add onion, and sauté till golden brown.
4. Add tomato and mix well. Cook on high heat till pulpy. Add the marinated mutton and sear on high heat for 5-6 minutes.
5. Add 2 cups of water and let it come to a boil. Cover and cook till mutton is completely cooked.
6. Garnish with coriander sprig and serve hot with pav or steamed rice.
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Mumbai Green Mutton Kheema | Irani Kheema | बॉम्बे हरा मटन कीमा | Chef Sanjyot Keer
Mumbai Kheema Pav
Prep time: 10-15 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people
For green paste:
Ingredients:
· Fresh coriander 1 cup
· Mint leaves 10-12 nos.
· Spinach leaves 3-4 (optional)
· Green chillies 3-4 nos.
· Coriander seeds 1 tbsp
· Cumin seeds 1 tsp
· Green cardamom 2 nos.
· Black pepper corns 4-5 nos.
· Black cardamom 1 nos.
· Ice cubes 2-3
· Water as required
Method:
· Take a mixer grinder jar & add coriander along with the remaining paste ingredients, grind to make a finer paste.
· Your green paste is ready.
For keema:
Ingredients:
· Oil 1/3 cup
· Onions 6-7 medium sized (chopped)
· Ginger garlic paste 4-5 tbsp
· Mutton keema 1 kg (80% keema 20% fat)
· Salt to taste
· Turmeric powder ¼ tsp
· Curd 1/3 cup
· Spicy red chilli powder 2 tsp
· Coriander powder 3 tbsp
· Cumin powder 1 tbsp
· Green peas ½ cup
· Dill leaves ¼ cup
· Green chillies 3-4 nos. (slit)
· Butter 1-2 tbsp
· Kasuri methi 1 tbsp
· Garam masala 1 tsp
· Fresh coriander big handful
Method:
· Set a tawa on high heat, add oil & let it heat nicely, further add onions & cook on medium high flame until it turns golden brown, once the onions turn golden brown add the ginger garlic paste, stir & cook for 3-4 minutes or until the raw flavour of garlic is gone.
· Now add the mutton keema, salt to taste & turmeric, keep stirring to prevent the meat from clumping up, cook on high flame for 10-15 minutes.
· Further add the green paste to the keema & in a separate bowl & add curd, spicy red chilli powder, coriander powder & cumin powder, whisk everything well & add the curd mixture to the keema as well, stir & cook for 15-20 minutes on a low flame, keep stirring at regular intervals.
· Further add green peas, dill leaves & green chillies, stir & cook on low flame until the keema is fully cooked, add hot water in little quantities if the keema gets dry.
· Once the keema is cooked, take a pan & add butter into it, once the butter melts add kasuri methi, stir & cook briefly, add the tadka to keema & mix well.
· Further add garam masala, stir well & check for seasoning, adjust salt accordingly, then add fresh coriander & stir everything well.
· Your Bombay style green keema pav is ready. Serve hot with pav.
#YFL #SanjyotKeer #Mutton
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