Tag Archives: Mincemeat feed

Dam Ka Keema

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Dam ka keema is one of my favourites in Pakistani home cooking. It is an ideal dish for all sort of parties, lunch or dinner & sehri/ suhoor in Ramadan. It is best served with plain paratha & rumaali roti but goes good with daal chaawal as well.

Try it & let me know how you go….

Ingredients

  • 1 kg mincemeat (mutton/ beef)
  • 6 medium sized onions, sliced
  • 1 cup oil
  • 2 tbspns ginger garlic & green chilli paste
  • 1.5 cup yogurt (a bit sour)
  • Coal, for tempering
  • 4 desi moti green chillies/ 2 Bengali green chillies
  • 4 tbspns coriander leaves
  • ½ cup mint leaves
  • 7 – 8 almonds
  • ¼ cup roasted chickpeas
  • 2 tbspns ginger juliennes
  • 1 lemon

SPICES

  • ½ tspn poppy seeds
  • 1 bay leaf
  • Salt to taste
  • 1 tbspns red chilli flakes & powder (heapful)
  • 1 tspn turmeric (heapful)
  • 1 tbspn meat tenderizer (raw papaya paste)
  • 1 tbspn coriander powder
  • 1 tbspn roasted and crushed cumin
  • 1 tspn black pepper
  • 1 tspn kasuri methi, ½ tspn nigella seeds & 2 tbspns pomegranate seeds (make powder together)
  • 1 tbspn Shan Bihari masala
  • Garam masala

FOR GARNISH

  • Ginger juliennes
  • Green chillies
  • Mint & coriander leaves (chopped)

METHOD

  • Heat oil and fry onions until they are golden & crispy but not dark. Take it out in a plate and leave the oil in the pan. Turn off the flame as we will be using the same oil to make the curry.
  • Combine fried onions, coriander, mint leaves, 1 green chilli, roasted chickpeas, poppy seed, almonds, yogurt and all the spices (except kasuri methi, nigella seeds, pomegranate seeds, garam masala & bay leaf) in blender and make a smooth paste.
  • Mix this smooth paste in mincemeat and keep it aside until needed.
  • Heat the same oil in the same pan (as it has the onion flavour) and fry bay leaf, ginger, garlic & green chilli paste until fragrant and a bit golden. Add the mincemeat mixture and start breaking it with the help of spatula.
  • Cook until it changes the colour.
  • Cover the pot and cook on low medium heat for 15 minutes.
  • Now mix in the other spice mix which is kasuri methi, nigella seeds, pomegranate seeds and garam masala. Add ginger juliennes & squeeze a lemon as well and cook further until the oil comes out and the water evaporates.
  • Heat the coal on flame until it is fully lit, place an onion peel or a piece of aluminium foil on keema and place the burning coal on it. Drizzle some oil and cover it with the lid for 10 minutes.
  • Garnish with green chillies, mint, ginger & coriander and serve hot with Rumali roti/ paratha or chapatti.

Keema Onion Samosa

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Keema onion samosa is my Pakistani delicacy which is very famous during Ramadan. I remember growing up eating from our local sweet shop “Mehmood Sweets” in Lahore and always tried to figure out the recipe…. so here it is (even better than that) finally after numerous tries…… from my kitchen to your kitchen ❤

Ayesha’s Kitchen

Ingredients:

  • 350 gms beef mince (finely minced)
  • 1.5 medium sized onions (coarsely chopped)
  • Salt to taste
  • 1 tbspn red chilli flakes
  • ½ tspn freshly crushed cumin (not powder or seeds)
  • 1 tbsp chaat masala
  • A generous pinch of carom seeds
  • 4 tbspns oil for frying
  • 4 tspns whipped yogurt
  • A generous pinch of kasoori methi (crushed)
  • 1 tspn mix of ginger and garlic powder (not crushed or minced)
  • 2 tbspns finely chopped fresh mint leaves
  • 2 Thai/ small green chillies, chopped fine

FOR SAMOSAS

  • 40 pcs of samosa sheet
  • 2 tbspns flour mixed with ¼ cup water (slurry – to seal the edges of the samosa)
  • Oil for deep frying

Method:

  1. Heat oil and fry beef mince in it by breaking it, when it starts changing the color, add all the spices except kasoori methi and continue cooking. Add onion, mint & green chillies and mix and then add yogurt and kasoori methi and cook on low heat until the water evaporates.
  2. Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
  3. Mow fold the samosa sheet into a samosa and put 1 tbspn of the mixture into it. Close the samosa and seal the edges with the slurry. Place it on a plate lined with butter paper.
  4. Keep making the samosas until the mixture & the sheets are finished.
  5. Refrigerate for 30 minutes.
  6. Fry on medium heat at 180 degrees Celsius until golden and crispy.
  7. (Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
  8. Take out onto the wire rack and arrange them on your serving platter. (I said wire rack because a normal plate or a plate lined with paper towel will make it soggy, you need air to pass through to keep the pastry crispy, crunchy & flakey)
  9. Serve hot with tamarind sauce.

 

 

Keema Hari Mirch

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Keema hari mirch is one of my favorite ways to consume mincemeat, after kebabs. I love the smell and taste of fenugreek and green chillies along with ginger in Keema and if it is served with homemade chapattis, YUMMmmmMmMmmmM. Try it and love it, its worth it. ❤

Ayesha’s Kitchen

Ingredients:

  • 1 kilo beef mincemeat
  • 3 onions, sliced
  • 3 tomatoes, sliced
  • 10 – 12 green chillies, sliced
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 1 cup oil
  • 2 tbspns julienne ginger

SPICES

  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric
  • 1 tbspn coriander powder
  • 1 tspn cracked coriander seeds
  • 1 tbspn cumin seeds
  • 1 tspn garam masala
  • Few cloves
  • Few peppecorns

FOR TEMPERING

  • 2 tbspns ghee
  • 1 tbspn dried fenugreek leaves

Method:

  • Heat oil in a cooking pan and fry onion until they are translucent. Add ginger and garlic paste and fry until the onions are golden and crispy. Add half of the green chillies.
  • Add mincemeat and break it with the wooden spoon. When it starts changing the color add salt and tomatoes and cook on high heat until tomatoes are tender. Add all the spices and remaining half of the green chillies.
  • Cook on medium flame until the moisture dries out and oil starts to separate. Meanwhile melt ghee in a pan and splatter some fenugreek. Add this tarka to your mincemeat and garnish with some ginger, coriander and more green chillies.
  • Serve hot with homemade roti and mint sauce.

Italian Meatloaf

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My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 kilos of ground beef
  • 1 tbspn of Olive Oil
  • 1 Onion, finely choppes
  • 3 Cloves of Garlic, minced
  • 2 bread slices
  • ¼ cup of Milk
  • ¼ cup of Chopped Parsley
  • 1 cup of Parmesan cheese
  • 1 egg
  • Dash of Worcesteshire Sauce
  • Salt and Pepper, to taste

FOR GLAZE

  • ¾ cup of Ketchup
  • 2 tbspns of Tomato Paste
  • ¼ cup of Brown Sugar
  • 1 tsp of Dried Mustard
  • 1 tsp of Paprika
  • 1 tsp of Granulated Garlic
  • 1 tsp of Granulated Onion

Method

  • Preheat the oven to 180 degrees C.
  • In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
  • In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
  • In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
  • Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.

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  • In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
  • Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.

Hara Masala Keema/ Tawa Keema

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My Top favorite recipe…. Less spice more aroma, less cooking time more enjoying time, one of the easy and light desi dishes. Try and lemme know how you go!

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Ingredients

  • 500 gms beef/ mutton mince (chicken Maryland or thigh mince will work)
  • 1 large tomato (chopped)
  • 1 green chillies (sliced)
  • 5 tbspns oil
  • 50 gms butter

SPICES

  • Salt to taste
  • 1 tspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 tspn dried fenugreek leaves (crushed)
  • 1 tspn garam masala
  • 1 tbspn cracked coriander seeds

FOR HARA MASALA

  • 3 cloves garlic
  • 2 inch piece of root ginger
  • 1 green chilli
  • 1 cup coriander leaves
  • 1 cup mint leaves

FOR GARNISH

  • Few coriander leaves
  • Green chillies
  • 1 lemon (juice squeezed)

Procedure:

-Heat oil on tawa/ griddle/ flat pan and place the chunk of mincemeat. Break it into small pieces with the spoon while frying and add salt when the color changes.

-Add tomatoes while the mincemeat is still moist. Cook on low heat until the tomato is tender. Now add rest of the spices except coriander seeds and fenugreek.

-Coarsely crush all the herbs and roots in a mortar and pestle for hara masala (green masala).

-Add this crushed mixture in meat and stir. Mix and when the moisture evaporates (not completely), add butter, coriander seeds and fenugreek leaves.

-Garnish with some coriander leaves and green chillies. Drizzle some lemon juice and serve with roti.

Chicken Koftay (Chicken Meatball Curry)

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Out of this world Chicken Koftay ……. Try and fall in love 😉

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN MEATBALLS

  • ½ kg chicken mincemeat
  • 1 large onion
  • 2 – 6 green chillies
  • 1 tbspn garam flour (besan)
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic
  • A bunch of coriander
  • Salt
  • Red chilli flakes
  • 1 tspn garam masala
  • 1 tspn coriander powder
  • Oil for shallow frying

FOR CURRY

  • 1 onion sliced
  • 4 tomatoes chopped
  • 1 tspn cumin seeds
  • 1 bay leaf
  • Some salt and red chilli powder
  • 1 bunch chopped fresh green coriander
  • 4 sliced green chillies
  • 1 tbspn fenugreek leaves
  • A pinch of carom seeds (ajwain)
  • 2 tbspns yogurt (whipped lightly with a fork)
  • 1 cup oil
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic

Procedure:

-In a food processor grind onion, green chillies and green coriander.

-Mix it with chicken mincemeat. Do not put chicken mince in the food processor. Mix it with your hands in a deep mixing bowl. Add the spices and mix well.

-Make small – medium sized meatballs and keep aside. I will make around 12 – 14 meatballs. Wet your hands if necessary.

-Heat oil to medium heat and half fry the meatballs. Do not overcook or full cook, we are frying them just to keep them in shape, we want meatballs to cook in the curry and absorb all the flavours.

-Now in a cooking pan, heat some oil and add cumin seeds and bay leaf. When it begins to splatter, add onion and fry until its golden brown. Add tomatoes and all the spices except garam masala and fenugreek leaves.

-Mix well and cook on low heat until the tomatoes are mixed and lose in texture.

-Add yogurt and mix.

-Add fried meatballs and cook covered on low heat for 20 minutes or until the oil comes up to the surface. Add coriander, green chillies, garam masala and fenugreek leaves, give a last stir and serve hot with tandoori rotis.