This recipe is taken from `The Maharaja's`
I have just reduced the quantity of some ingredients to suit our taste!
Very easy to cook dish.
Can replace it with minced chicken (reduce the water and cooking time)!
Ingredients:
Keema or minced meat-1/2 kg,
Green fresh peas-1/2 kg( if you like more peas then increase by 250 gms),
Onion grated-2 or 5 tbsp,
Garlic minced or paste-2 tsp,
Ginger grated-1 and 1/2 tsp,
Coriander pwd-2 tsp,
Cumin seeds-2 tsp,
Red chilli pwd-1 tsp,
Turmeric pwd-3/4 tsp,
Curd-200gms or 1 cup,
Oil or ghee-1 tbsp,
Green chilli-3 slit,
Sugar-1/2 tsp,
Salt to taste,
Garam masala-1 tsp,
Lime juice-1 tbsp,
Fresh green coriander leaves-1 tbsp.
Method:
Take a bowl and put minced meat,salt,red chilli pwd,turmeric pwd,cumin seeds,coriander pwd,grated onion,garlic paste,ginger grated and beaten curd.
With a spoon mix all these ingredients thoroughly.
Cover and leave it for half hour to marinate.
Take a pan and put one tbsp of ghee or oil and add the marinated minced meat.
Mix and cover.
Let it cook on medium high heat till the liquid dries up.
Remove the lid and bhunno the minced meat till they are lightly browned.
Add 1 and 1/2 cup of warm water.
Stir and as it starts to boil,lower the heat and cover with a lid.
Cook for 20 minutes.
When very little water remains,add peas,green chilli and sugar.
Cover and let it cook on low heat for 5 to 7 minutes or till the peas are tender.
Adjust salt and then add garam masala pwd,lime juice.
Let it cook for a minute and then close gas.
Sprinkle green coriander leaves.
Serve hot with rice,roti or paratha.
This is a light and delicious dish.
This recipe is from the book `The Maharajas' by Digvijay Singh!
This dish is a little hot as green chillies are used but you can always adjust it to your liking!
I have also used less chillies then the recipe required!
The dish is simple and easy to cook and very less ingredients are required.The dish turned out very well as most of the dishes in this book!
Ingredients:
Keema or minced meat-500 gms,
Curd-115 gms or 1/2 cup,
Salt- to taste,
Turmeric-1 tsp,
Cumin seeds whole-2 tsp,
Ghee-1 tbsp,
Oil-1 tsp,
Onions -2 ( medium)-thinly sliced,
Green chillies-50 gms-10 to 12-slit and deseeded-cut into 1/2 inch pieces(original recipe is 250 gms)
Onion -2 (medium)-cut into quarters-one inch pieces,
Garlic-15 whole,
Lemon juice-30 ml to 50 ml-2 to 3 tbsp according to the hotness of the chillies,
Fresh coriander leaves-2 tbsp.
Note:If you do not like chillies,replace it with one capsicum!They are mild in taste and will go very well with minced meat.Only the flavour will be different!
Method:
Slit and remove the seeds from the green chillies and cut into 1/2 inch pieces.
Beat the curd in the bowl and mix whole cumin,turmeric pwd and 3/4 tsp of salt.
Mix and pour it in the minced meat.
Mix thoroughly and keep aside.
Heat your cooking pan and add 1 tbsp of ghee and 1 tsp of oil.
As oil heats up add the sliced onions and fry till they are brown.
Add the keema mixture and stir fry in high heat till all the water evaporates and the keema is dry.
Add 2 cups of warm water and let it come to boil.
Lower the heat and put a lid on.
Let it cook for 15 minutes.(minced meat is half cooked)
Uncover the lid and add green chillies,whole garlic and onion pieces.(left out 1/4/of the chillies,since they were very hot)
Stir and put the lid on and let it cook in simmer for another 15 minutes for the minced meat to be fully cooked.
Remove the lid and adjust salt.
Raise the heat to dry the water.
It will take only few minutes.
Once the water is dry,close gas.
Pour lemon juice and sprinkle green coriander leaves.
Enjoy this delicious dish with peas carrot pulao or plain roti.
Chef John`s recipe!
Light and delicious pie!
Ingredients for minced meat:
Minced meat(lamb)-700 gms,
Olive oil-1 tbsp,
Onion-2 medium size-diced,
Plain flour-1/3 cup,
Salt to taste,
Black pepper-1 tsp,
Red chilli pwd-1/2 tsp,
Cinnamon pwd-1/4 tsp,
Dry rosemary-1/4 tsp,
Garlic-10 small or 4 big-minced or chopped,
Tomato ketchup-4 tbsp,
Carrot -1or1 cup-diced,
Frozen peas-100gms or 1 cup,
Water -1 and 1/4 cup.
Ingredients for potato topping:
Potato-700 gms-boiled,
Butter-1 tbsp,
Salt to taste,
Black pepper- 1/2 tsp,
Red chilli pwd-1/2 tsp,
Light cream or cream cheese-1/4 cup,
Milk-1/4 cup,
Cheese for pizza-combination of cheddar and mozzarella-100 gms,
Egg yolk-1.
Method: greased 7 x 11 baking dish.
Take a cooking pan add 1 tbsp of olive oil.
Add chopped onion and saute in high heat for few seconds.
Add minced or chopped garlic and saute for few seconds more.
Add minced meat and cook on high heat till it dries out and browns a little (10 minutes).
Add flour and cook for 3 to 4 minutes on low to medium heat.
Add chopped carrots.
Add salt,pepper,red chilli pwd,cinnamon pwd,dried rosemary leaves.
Mix and add tomato ketchup.
After few seconds add 1 and 1/4 cup water.
Let it come to boil.
Put a lid on and lower the heat and cook for 6 minutes.
The consistency of minced lamb should be thick and not dry.
Add the frozen peas and close gas.
Adjust seasoning.
Mix and transfer the minced mixture to the greased baking tray.
With a wooden spoon,tap it down to make the surface smooth.
Filling:
Boil and mash the potatoes while still warm with a crusher,spoon or fingers.
Add butter,salt,pepper,red chilli pwd,1/4 cup grated cheese.
Add cream and then mix egg yolk and milk in a bowl and then add it to the potato mixture.
Mix with a spoon for few minutes till it is creamy and smooth.
Using a tbsp put dollops of the potato mixture on the minced meat.
Spread and smooth the top evenly with a fork.
Bake the pie in a pre heated oven 375 F or 180 C for 40 to 45 minutes or till you see the edges and top is lightly brown.
Take out from oven and let it rest for 15 minutes.
Enjoy the pie with dinner roll and salad.
