QEEMA KANDHARI by Shireen Anwar

Ingredients:
Mince ½ kg
Onion 2 chopped
Tomato 2 sliced
Ginger garlic 2 tbsp
Green chili 1 tbsp
Red chili powder 2 tsp
Turmeric ½ tsp
Mixed spice ½ tsp
Tomato paste 4 tbsp
Salt to taste
Coriander leaves 2 to 3 tbsp
Naan to serve

Method:
Heat oil. Fry chopped onions till light golden. Add ginger garlic paste, chopped green chilies and fry. Add mince with all the dry spices. Fry well. Add tomato puree. Cover and cook till mince tender. Lastly add all spice, chopped coriander and green chilies and leave it on dum.

Gola Kabab

Ingredients for Marination:
Mince ½ Kg
Raw Papaya Paste or meat tenderizer 2 Tablespoon
Garlic Paste 1 Tablespoon
Ginger Paste 1 Tablespoon
Heeng ¼ Teaspoon
Salt to taste

Roasted Masala:
Sesame Seeds (til) 1 Tablespoon
Grated Coconut 1 Tablespoon
Poppy Seeds (khaskash) or Cashew nuts (Kaju) 1 Tablespoon
Cumin Seeds (Zeera) 1 Teaspoon
Cinnamon Stick (Daarchini) 1 small piece
Black Pepper 10-12
Green Cardamom 5 pieces
Black Cardamom (Seeds only) 1 piece
Roasted Chickpeas 4 Tablespoon
Fennel Seeds 1 Tablespoon

Other Ingredients:
Fried Onion ½ Cup
Yogurt (extract water) ½ Cup
Lemon Juice 2 Tablespoon
Fresh Coriander ½ Cup
Mint Leaves 2 Tablespoon
Green Chillies 3-4
Oil for fry

Method:

• Mix well all the ingredients mentioned above for marination and marinate mince overnight.

• Dry roast all the ingredients mentioned above for roasted masala and grind to powder form.

• Add yogurt, fried onion, lemon juice, fresh coriander, mint leaves, green chillies and the grinded masala in marinated mince.

• Blend mince to a fine paste.

• Give rest for about an hour so that the masala may infuse well.

• Make kababs of required size.

• In a pan, heat oil, place kababs when oil is medium hot.

• When done from one side, flip to the other side till golden.

• Garnish with fresh coriander and onion rings.

• Serve with chutney or ketchup and enjoy with your family.

Dum ka Qeema Recipe

Ingredients:

Beef Mince ½ kg
Onion (Fried & crushed) 3 Tablespoon
Red chilli crushed 1 Teaspoon
Raw papaya paste (Kacha papita) 2 Tablespoon
Green chilies (Chopped) 4-6
Ginger garlic paste 2 Tablespoon
Salt to taste
Roasted Masala (Dry roast all the below mentioned ingredients and grind)
Sesame seeds (Til) 1 Teaspoon
Poppy Seeds (Khashkhash) 1 Teaspoon

Roasted chickpeas (Bhunay channay) 2 Tablespoon
Cumin seeds (Zeera) 1 Teaspoon
Whole black pepper 7-8
Cloves (long) 2
Cinnamon Stick (Dar chini) 1 stick
Black cardamom (Bari elaichi) 1 (Seeds only)

Method:

• Put mince in a bowl and mix well all the ingredients and roasted masala, marinate for about 6-8 hours preferably overnight. 

• In a pan, heat oil, add the marinated mince, mix a little.

• Put on low flame, let it cook till the water dries, fry well.

• Give smoke of coal.

• Garnish with onion rings, fresh coriander and lemon.

         Serve with naan and enjoy with your family.
         Serving 4