| Recommended By Chef |
| Tips About Recipe |
4166 Views
0 Comments
1 kg mincemeat or kheema
25 grams ginger
2 flakes garlic
1/2 tsp grated nutmeg
6 large cardamoms
a little ghee 2 cups milk
250 grams fresh curd
1 cup cream For curry:
25 grams almonds (blanched and toasted)
silver foil
112 cup ghee
2 large onions (minced)
2 tblsps each of garam masala, powdered cumin and coriander seeds
salt and chilli powder to taste
1/4 tsp saffron essence
1 handful coriander leaves (chopped)
METHOD:
Mix the kheema together with the ginger, garlic, nutmeg and cardamoms and beat with a wooden chopper, adding a little ghee now and then till the kheema turns very smooth, Form the kheema into small balls and set aside. To prepare the curry, first cover the almonds with foil Mix together the cream, milk and curd and strain through a cloth. Heat 1/2 cup of ghee and fry the onions till soft, but not colored. Add the spices and salt and milk mixture and bring to a boil. Reduce heat, and immerse the kheema balls into the curry. Cook over a slow fire till the balls are done. Remove from fire and sprinkle the saffron essence all over. Decorate with almonds and fresh coriander leaves. Serve hot.