Tag Archives: Kheema

Kheema Palak

In continuation with my earlier kheema preparations, today it is time to post kheema palak (lamb mince with spinach) recipe. My dad loved the lamb mince cooked with spinach and I have seen my mom cook it so often, but I have adapted it to my taste.  I do use spinach sometimes when cooking meat or chicken. We can give the gravy a nice aroma and flavour just by adding a few leaves to the masala paste when grinding the ingredients, and also a different colour.  As I like the natural colour of the vegetables, I tend to incorporate most of it in my dishes.

Spinach or any greens should not be cooked on high flame and also not cooked for a longer period. In this recipe, spinach is cooked only till it gets bit tender. With each bite we should taste the ginger and experience the spinach and onion crunch. The stock is added to make the dish little moist, it should not be watery thin.IMG_6122 INGREDIENTS USED: 1 Bowl of finely shredded spinach

2-3 Spring Onions

4-5 Garlic cloves -finely chopped

1 small piece ginger- julienned

2-3 green chillies- finely chopped

250g- boiled lamb mince

1 bowl stock of boiled mince

1 small tomato- gas flame cooked, and pureed

Turmeric/red chilli powder/salt- as per taste

oil- 2 Tbsp.

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Method:

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Heat oil in pan, add the cumin, green chillies, garlic, ginger, and when this is cooked add the chopped green onion.

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Then add the pureed tomatoes, mixing all the contents of the pan, then add the spinach to the pan and toss. Next add the turmeric, chilli powder and salt. Finally add the boiled lamb mince and mix everything. The meat should get evenly coated with the seasonings and all the other ingredients of the pan.

IMG_6117 Next add the meat stock, this is to keep the taste and make dish bit moist. Adding water will not bring out the desired taste as is obtained by adding the meat stock.

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After adding the stock, simmer the sabzi for few minutes and then put off the flame.

Serving Options: This is a side dish, which is not spicy, so one can include it in menus which have a spicy gravy as the main dish. This can also be served with a vegetarian meal that includes dals, lentils, and other vegetables. One could even use it as a sandwich filling, but then cook it as a dry sabzi with all the liquid reduced or by not adding the stock at all. The eating choices are so many, decide how you would like to eat it. Preferred choice at my home is with hot fulkas or parathas (Indian bread types).

Have fun cooking and enjoy your meal.

ashu 🙂

Kheema Parathas

This is also one of the recipe that is extremely quick and easy to make, a not much effort needed types of recipe that could easily become your family favourite, hence maybe worth trying it out. Whenever I am cooking mince meat dishes or for that matter any recipe, I find it so amazing that the same meat or vegetable can taste so different by simply changing a few ingredients, or cooking it differently, and one can churn out so many dishes out of that one main ingredient. I like cooking food using fresh herbs, and try to keep the ingredients added list as small and simple, wishing to make the final result a tastier and more appealing one.

In this recipe, the meat is simply boiled and water is completely drained out of the cooked mince to which ginger, garlic, chillies, cumin, and spices are added and a filling is made, this is then filled inside a wholewheat flour dough ball, rolled, and baked crisp on a hot griddle.

I usually ask the butcher, at the supermarket, for removing all the visible fat layer present from the meat and then to make the mince, just to cut down on the fat. By adding these readily available at home ingredients, the recipe turns out to be one that is simply irresistible. The pictures below would help in understanding the cooking instructions better.

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Ingredients:

For the minced lamb filling:   Minced meat 300 g

Onion 1 medium-sized, chopped finely

Garlic- 6-8 cloves

Ginger-small piece

Green chillies 2-3 (according to ones preference)

Cumin- 1tsp

Garam masala- 1tsp

Red chilli powder- 2tsp (as per ones taste)

Turmeric and salt.

Green onion leaves for garnish.

For the outer coating – Wholewheat flour dough.

Wholewheat flour – 2 cups

Water- as needed to make a medium soft dough.

Oil- 2 tbsp.

Method:

IMG_5996Coarsely grind the ginger, garlic, and green chillies together.

Heat oil in a pan and add cumin seeds and finely chopped onion and fry till onions are pinkish and then add the ground ginger garlic mix and fry.

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Add turmeric, red chilly powder, salt, fry for 1-2 min and then add the boiled, water drained out, mince meat (kheema) and mix. Sauté, and make the filling completely dry.  Add the garam masala powder. Remove this filling from the pan onto a plate and cool. Use the spring onion greens for garnish.

IMG_6002Prepare the wheat flour dough.

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IMG_6006Roll a small round puri of the dough ball, add the filling, and again roll to make a paratha. Bake this, on medium flame, on a griddle/pan, then smear it with oil, pressing on both sides and making the paratha crisp.

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Now as you have reached the last snap, I am sure the snaps are mouth watering and you would love to try out the recipe to taste these irresistible Kheema parathas. These can be served with yogurt and mint chutney.

Note: We can sprinkle some chat masala too on the parathas as soon as we remove them from the tava.

Enjoy cooking.

ashu 🙂