Mughlai , Lucknowi and Hyderabadi cuisine are known for their fabulous meat preparations. Although there is usage of quite a number of whole spices (and that can be a long list). The overall dish has very subtle flavours that still manage to tantalise your taste buds and experience a tasty dish like no other preparation has the power to yield.
Ofcourse the biryani is a legend and a crowd favourite along with Nalli Nihari, when it comes to a must try dish in these cuisines. I found the Lagan ka Kheema, which is minced meat with a harmonious blend of spices and seeds,rounded off with a smoky flavour absolutely yummy !!
This recipe is adapted from the book Royal Hyderabadi cooking. Hyderabadi food, a blend of rich culinary traditions of the North and the flavours that originate from spices picked from Southern region of India. Is a vivid example of cross cultural fusion of cuisines in our sub continent.
This Kheema recipe can be replicated with Chicken or lamb minced meat and both taste absolutely amazing .
INGREDIENTS
1kg Minced lamb meat
4medium onions, sliced deep fried till golden
2tbsp Poppy seeds
2tbsp Chironji
4 inch dried coconut
1tsp All spice
8 Cloves
3 Black Cardamom
4 Green Cardamom
2 inch Cinnamon stick
2 tbsp Warm milk
8 tbsp Ghee
2tsp Shahi Jeera
2 tbsp Ginger garlic paste
1 tbsp Coriander powder
2tsp Cumin powder
3tsp Red Chilli powder
1 cup Yoghurt whisked
4 tbsp Mint leaves
4tbsp Lemon juice
3 tbsp Coriander leaves
Salt to taste
PROCEDURE
1. Grind half the onion in a blender with no water, reserve the rest for garnishing.
2. Dry roast the poppy seeds, Chironji,dry coconut till lightly brown and fragrant. Cool and grind to a fine paste.
3. Dry roast the all spice, cloves, cinnamon ,both the cardamom. Cool and grind to a fine powder .
4. Soak a few strands of saffron in warm milk and set aside.
5. Heat ghee in a deep pan, add caraway seeds, ginger garlic paste and saute for 2-3mins. Add minced lamb, coriander powder, cumin powder and chilli powder. Saute on a low flame for 10mins, until the ghee seperates in corners.
6. Add the poppy seed paste, salt to taste, cook and stir for 4-5mins .
7. Next add the whisked yoghurt and simmer for 4-5mins with closed lid on. Stir in the saffron milk , add coriander and mint leaves.
8. Roasted spice powder gets added next, mix well and cook on low flame for 5mins.
9. Turn off flame drizzle lemon juice and stir well.
Optional : Make a well in the centre , place a small bowl with hot charcoal , add a tbsp of ghee for it to start smoking and immediately close the lid .
Garnish with onion barista , fresh mint leaves and a lime wedge .
Serve hot with Ghee rice or parathas .
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