Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min).
STEP 2. Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender.
Keemay Ki Kachori is a ground beef mixture stuffed into dough then fried. It's a fantastic appetizer for any party or occasion. This Keemay Ki Kachori is very Khasta (soft) because a special kind of flour is used to make them. The recipe is relatively simple and straightforward, and the fruits (or in this case, the Keemay k…
Following are a few step by step keema curry photos…. Heat the oil over medium high heat and fry the onion and peppers for about 3 minutes. Stir in the garlic and ginger paste and fry for about 30 seconds. Stir in the coriander (cilantro) stalks and chillies. Add the ground spices and stir well to combine.
Add minced chicken and cook over low to medium heat for 4 to 5 minutes until the meat dries. Add chopped tomatoes and a few tablespoons of water, turn to medium-low heat, and continue simmering for another 5 to 7 minutes or until the oil separates. Pour in the yogurt, kasuri methi, and chopped coriander.
Leave to cool completely. Now, on to the pastry. Preheat the oven to 180°C and put a baking tray into the oven to heat. Lightly grease a 23cm plate pie dish or an oven-safe dinner plate. Take out one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang.
Sautee, stirring constantly, for 1-2 minutes, until very fragrant. Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the the tomato paste is worked into the beef, and the spices are fragrant, about 2 minutes. Add the tomatoes and coconut milk and give everything a good stir.
Set aside. Peel the ginger and garlic. Then using pestle and mortar, grind the ginger and garlic into a paste. Set aside. In a cooking pot, put the minced meat, chopped onions, ginger and garlic paste, tomatoes, cumin powder, ground coriander, turmeric powder, paprika, chilli, black pepper, and salt.
Heat the oil in a large pan and then add the chopped onions, peppers, minced garlic and ginger. Stirfry over gentle heat until the onions start to soften. This will take about 5 minutes. Don't allow them to brown. Push the peppers and onions to one side and add half of the lamb mince along with the spices.
Heat the oil and infuse the spices for about 30 seconds. stir in the chopped onion and fry until soft and translucent. Stir in the garlic and ginger paste and fry for about 30 seconds. Stir in the ground spices and tomato puree. Now stir in the meat and some of the stock and break it down with your spatula.
Add the cumin seeds and sauté for 1-2 minutes. Add the ginger paste and chopped garlic cloves then sauté for a further 1-2 minutes. Add the finely diced onions and cook for 3-4 minutes on medium heat until softened. As the onions are cooking chop the tomatoes then add into pan and cook for 4-5 minutes.
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