North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)
North: Moghul Beef Kheema Curry with Corn (Makkai Kheema) recipe
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | each |
cinnamon sticks
half-inch piece |
*
|
| 4 | each |
cloves
whole |
*
|
| 3 | each |
cardamom pods
|
*
|
| 1 | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
peeled, crushed |
|
| 1 | each |
ginger
half inch piece, crushed |
*
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | pound |
lean ground beef patty
|
* |
| 1 | cup |
tomatoes
chopped, peeled |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| 1 | cup |
yogurt
unflavored |
|
| 8 | each |
almonds
blanched, ground to a paste with water |
*
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
garam masala
optional |
*
|
| ½ | cup |
corn
blanched 1 minute in boiling water |
|
| 3 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
cumin seeds
|
|
| 1 | each |
cinnamon sticks
half-inch piece |
*
|
| 4 | each |
cloves
whole |
*
|
| 3 | each |
cardamom pods
|
*
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
peeled, crushed |
|
| 1 | each |
ginger
half inch piece, crushed |
*
|
| 1.3 | ml |
turmeric
|
|
| 453.6 | g |
lean ground beef patty
|
* |
| 237 | ml |
tomatoes
chopped, peeled |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 237 | ml |
yogurt
unflavored |
|
| 8 | each |
almonds
blanched, ground to a paste with water |
*
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
garam masala
optional |
*
|
| 118 | ml |
corn
blanched 1 minute in boiling water |
|
| 45 | ml |
cilantro
chopped |
|
Directions
Heat oil in a heavy skillet over medium-high heat.
Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute.
Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes.
Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes.
Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes.
Add water, yogurt and almond paste; bring to a boil, stirring occasionally.
Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes.
Skim off fat.
Stir in garam masala, corn and cilantro.
