Kheema Shahzada

Name: Kheema Shahzada
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb minced beef; 4 tbsp butter; 1 medium onion; 1 inch cube gingerroot; 3 garlic cloves; 1 cinnamon stick; 4 green cardamoms; 4 dried red chilies; 1 tbsp coriander seed; 1 tbsp white poppy seeds; 1 tbsp sesame seeds; 0.5 tsp turmeric; 2 oz cashew nuts; 1 tsp salt; 1 cup warm water; 0.5 cup milk; 2 hard-boiled eggs

A South Asian dish of beef, red chilies and white poppy seeds, seasoned with cinnamon and cardamom and simmered on the stove. It's finished with eggs.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Melt half of the butter in a pan and fry the onions, ginger and garlic for 5 minutes Squeeze out as much of the cooking fat as possible and set the onions aside.
5 min
2
In a spice or coffee grinder grind together the cinnamon stick, cardamoms, cloves, red chillies and the coriander seeds. Set aside.
3
Grind together the poppy, and sesame seeds. Melt the remaining butter and fry the ground spices cook for 30 seconds and add the ground poppy seeds. Fry for 1 minute.
4
Add the meat stir and fry till the mixture is dry. 10 minutes stir. Add the turmeric and salt with the cashews and water, bring to the boil, cover the pan and simmer over low heat for 15 minutes.
5
In the meantime, in a blender, liquidize the onions and ginger with the milk, blend till smooth. Add to the meat and stir.
6
Reboil, lower heat cover pan and simmer till the gravy is thick. Serve garnished with the eggs.