Khulla Kheema

Course : Curry
Serves: 1
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2 pounds ground meat -- (lamb, beef or turkey)
1 medium Onion -- chopped
2 teaspoons chopped fresh ginger
4 cloves garlic
2 tablespoons water to blend onion -- ginger, garlic
3/4 cup oil
1/2 teaspoon cumin seeds
1 tablespoon ground cumin seeds
1 teaspoon ground cayenne pepper
2 tablespoons ground coriander seeds
1/2 tablespoon turmeric
20 ounces frozen peas
3 large hard boiled eggs -- halved
4 tablespoons heavy cream
1 teaspoon crushed cardamom seeds
2 pieces cinnamon stick
1/2 cup water
1/2 cup chopped fresh
1 bunches coriander
1 teaspoon salt to taste

Preparation / Directions:

Puree the onion, ginger, garlic and water in a blender Heat oil on high heat in a pan, add cumin seeds and puree and fry for until the puree acquires golden color. Stir to prevent burning. Add the ground meat and fry well breaking up lumps for about 5 minutes. Reduce heat to medium, add the grounded cumin, cayenne pepper, coriander, turmeric, peas, salt and fry for 2-3 minutes. Now add the eggs, cream, cardamom, cinnamon, water and cook on medium heat for about 20 minutes by covering the pan. Sprinkle fresh coriander on top and serve.

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