Ingredientes para Bhuna Qeema With Khara Masala Minced Meat With Whole Spices
- 1 kg beef mince
- 3 medium onions, finely chopped
- 6-7 garlic cloves
- 1.5 inch fresh ginger
- 2 tsp red chili powder
- 2 tsp salt
- 1 tbsp cumin seed
- 1 tbsp coriander seed, lightly crushed
- 2 (2 inch) cinnamon sticks
- 1 tbsp black peppercorns
- 4-5 black cardamom pods
- 6-7 whole cloves
- 1 cup plain yogurt, whisked
- 3-4 dried red chilies, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 2-3 green chilies, sliced (optional)
- 1/4 cup vegetable oil
- 2 tbsp ginger-garlic paste
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Como fazer Bhuna Qeema With Khara Masala Minced Meat With Whole Spices
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Add the cinnamon sticks, peppercorns, cardamom pods, and cloves. Stir-fry for 1 minute, until fragrant.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Stir in the cumin seeds for 30 seconds. Add the minced meat and break it apart with a spoon.
- Stir the meat on medium-high heat until it changes color and begins to brown, about 5-7 minutes.
- Add salt and chopped red chilies. Stir well. Reduce heat to low, cover the pot, and let the mince simmer in its own juices for 25-30 minutes, or until tender.
- Remove the lid, increase the heat to medium-high, and stir-fry for 1 minute to evaporate excess liquid.
- Stir in the yogurt and cook for 1-2 minutes, stirring constantly, until the yogurt is heated through and slightly thickened.
- Add the chopped coriander leaves and green chilies (if using). Stir well.
- Cover the pot, turn off the heat, and let it rest for 5 minutes.
- Garnish with chopped mint leaves and serve hot with naan or rice.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
54g
Fat
68g
Carbs
10g
