Prep 20 mins
Cook 40 mins
A more upmarket version of my other Kheema recipe, spicier and richer. I am cooking this today. An old favourite.
- 1 lb minced beef
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 inch cube gingerroot, chopped
- 3 garlic cloves, chopped
- 1 cinnamon stick, 2-inch broken up
- 4 green cardamoms
- 4 cloves
- 4 dried red chilies
- 1 tablespoon coriander seed
- 1 tablespoon white poppy seeds
- 1 tablespoon sesame seeds
- 1⁄2 teaspoon turmeric
- 2 ounces cashew nuts, split
- 1 teaspoon salt
- 1⁄2 pint warm water
- 1⁄4 pint milk
- 2 hard-boiled eggs, sliced
- 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.
- In a spice or coffee grinder grind together the cinnamon stick, cardamoms, cloves, red chillies and the coriander seeds. Set aside.
- Grind together the poppy, and sesame seeds.
- Melt the remaining butter and fry the ground spices cook for 30 seconds and add the ground poppy seeds. Fry for 1 minute.
- Add the meat stir and fry till the mixture is dry. 10 minutes stir.
- 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.
- In the meantime, in a blender, liquidize the onions and ginger with the milk, blend till smooth. Add to the meat and stir.
- Reboil, lower heat cover pan and simmer till the gravy is thick.
- Serve garnished with the eggs.