Empty My Fridge
Lagan Galawati Qeema
Ingredients
- Qeema1 kg
- Adrak lehsan paste2 tbsp
- Kacha papita paste1 tbsp
- Hari mirch paste1 tbsp
- Salt
- Sabut dhania1 tbsp
- Kali mirch1 tsp
- Javitri1 piece
- Hari elaichi3–4
- Safed mirch¼ tsp
- Zeera½ tbsp
- Kabab cheeni1 tsp
- Saunf½ tsp
- Laung3–4
- Kashkhash 1 & ½ tbs
- Darchini1
- Badi elaichi1
- Jaifal¼ pieces
- Sukha narial3 tbsp
- Kaju¼ cups
- Yoghurt1 cup
- Lal mirch powder 1 tsp orto taste
- Baisan Roasted 1 & ½ tbs
- Kashmiri lal mirch powder1 tsp
- Pyaz fried1 cup
- Lemon1 tbsp
- Ghee¼ cups
- Koyla
- Vegetable oil
- Hara dhania chopped handful
- Adrak Julienneas needed
- Hari mirch slicedas needed
Instructions
- In a bowl, mix the beef mince with ginger garlic paste, raw papaya paste, green chilli paste and pink salt. Cover and marinate for 1 hour.
- In a pan on low heat, dry roast the coriander seeds, black peppercorns, mace, green cardamom, white peppercorns, cumin seeds, cubeb pepper, fennel seeds, cloves, poppy seeds, cinnamon stick and nutmeg until fragrant.
- Let the spices cool, then grind them finely in a spice grinder.
- Add the desiccated coconut, cashews and ½ cup water and grind well.
- Remove the cover from the meat. Add the ground paste, yogurt, red chilli powder, roasted gram flour, Kashmiri chilli powder, fried onion and lemon juice. Mix well, cover and marinate for 1 hour.
- Melt and heat the ghee in a flat-bottomed wok, then add the marinated mince and mix well.
- Cover and cook on low heat for 25-30 minutes.
- Uncover, mix well and cook on medium heat for 8-10 minutes, until the oil separates.
- Turn off the heat, add a charcoal smoke, and garnish with coriander, ginger and green chillies.
- Serve with culcha.
Summarized from Food Fusion's video. Watch it for the details.
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