Kheema Shahzada
Indulge in the royal flavors of *Kheema Shahzada*, a decadent minced meat curry that epitomizes Mughlai cuisine. This exquisite recipe combines tender, spiced lamb or beef with the richness of ghee, yogurt, and a hint of saffron, offering a luxurious depth of flavor. Enhanced by aromatic spices like garam masala, cumin, and coriander, and finished with a velvety touch of fresh cream and roasted nuts, this dish is a feast for the senses. Perfectly balanced between heat from green chilies and the mellow sweetness of saffron milk, it pairs beautifully with naan, paratha, or steamed rice. Whether for a celebratory meal or a weekend indulgence, *Kheema Shahzada* promises to transport you to the grandeur of royal kitchens with every bite!
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Recipe Information
Ingredients
- 500 g Minced meat (lamb or beef)
- 2 medium, finely chopped Onion
- 2 medium, finely chopped Tomato
- 2 tbsp Ginger-garlic paste
- 4 tbsp Plain yogurt
- 3 tbsp Ghee (clarified butter)
- 2 slit Green chilies
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.5 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp or to taste Salt
- 5 strands Saffron strands
- 2 tbsp Warm milk
- 3 tbsp Fresh cream
- 10 whole Roasted cashews
- 10 whole Roasted almonds
- 2 tbsp, chopped Fresh cilantro
- 1 tbsp, chopped Fresh mint leaves
Instructions
Soak the saffron strands in warm milk and set aside to release their flavor and color.
Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté until golden brown, about 7-8 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the minced meat and cook on medium-high heat, stirring constantly, until it releases its moisture and turns brown, about 10 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to coat the meat evenly with spices.
Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil starts to separate, about 10 minutes.
Lower the heat and blend in the yogurt, a little at a time, to prevent curdling. Cook for another 5 minutes.
Add the garam masala and the saffron milk to the pan. Stir well and let the dish simmer on low heat for about 15 minutes, stirring occasionally.
Add the fresh cream, roasted cashews, and almonds. Mix gently to combine and cook for another 3-4 minutes.
Turn off the heat, garnish with chopped cilantro and mint leaves, and serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
