Monday, November 27, 2006

Baghdadi Kheema

This is my kids favourite Kheema.. it is easy and yummy
This recipe came from a prominent Sufi family in Mumbai. I was invited to their house for a party and was served this dish. They were kind enough to share the recipe.

1/2 kg mince( the original recipe calls for mutton and I can't stand the smell of mutton. We use Pork or Chicken)
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tspn garam masala
2 tspn Kashmiri Chilli powder/paprika
1 bay leaf
1/2 tbsp ginger and garlic paste each
1 onion chopped
1 large tomato chopped
5 almonds
5 cashew
1tbl spn dessicated coconut
2 tbl spn oil

1. Grind the almond, cashew and the dessicated coconut with 2 tbls spn water
2.Heat oil in a wok
3.Add the bay leaf, ginger and garlic paste, fry for a minute
4. now add onion and fry till the onion is light brown
5. now add the mince and finely chopped tomato and fry till the water is evaporated.
6.add the chilli, turmeric and garam masala, salt. and the ground almond cashew mix.Keep stirring over med fire
7.when the oil begins to seperate at the edges, break the eggs in to the meat, keep stirring to scramble it well.
8. serve garnish with coriander leaves


Anonymous said...

Sarah, where do we use the coconut and how many eggs do we need to add?

Sarah said...

darn.. this is what happens when you are sleepy and update the blog..
2 eggs
the coconut is to be ground with the almond and cashew

Anika Daisy said...

know more about ovens here