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    You are in: Home / Recipes / Kheema Shahzada Recipe
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    Kheema Shahzada

    Kheema Shahzada. Photo by Brian Holley

    1/1 Photo of Kheema Shahzada

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Brian Holley's Note:

    A more upmarket version of my other Kheema recipe, spicier and richer. I am cooking this today. An old favourite.

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    Units: US | Metric


    1. 1
      Melt half of the butter in a pan and fry the onions, ginger and garlic for 5 minutes Squeeze out as much of the cooking fat as possible and set the onions aside.
    2. 2
      In a spice or coffee grinder grind together the cinnamon stick, cardamoms, cloves, red chillies and the coriander seeds. Set aside.
    3. 3
      Grind together the poppy, and sesame seeds.
    4. 4
      Melt the remaining butter and fry the ground spices cook for 30 seconds and add the ground poppy seeds. Fry for 1 minute.
    5. 5
      Add the meat stir and fry till the mixture is dry. 10 minutes stir.
    6. 6
      Add the turmeric and salt with the cashews and water, bring to the boil, cover the pan and simmer over low heat for 15 minutes.
    7. 7
      In the meantime, in a blender, liquidize the onions and ginger with the milk, blend till smooth. Add to the meat and stir.
    8. 8
      Reboil, lower heat cover pan and simmer till the gravy is thick.
    9. 9
      Serve garnished with the eggs.

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    Ratings & Reviews:

    • on December 02, 2007



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    Nutritional Facts for Kheema Shahzada

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 548.1
    Calories from Fat 373
    Total Fat 41.5 g
    Saturated Fat 17.0 g
    Cholesterol 217.9 mg
    Sodium 883.0 mg
    Total Carbohydrate 15.7 g
    Dietary Fiber 2.6 g
    Sugars 4.9 g
    Protein 29.7 g

    The following items or measurements are not included:


    green cardamoms


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