Kitchen
Wizard
Cooking
Kheema Bhurjee / Minced lamb with peas
About the recipe
Taste the delicious combination of spices, minced lamb and peas in this tasty Kheema Bhurjee – a true Indian classic!
Servings:
6 persons
Region:
Asia
Kitchen:
Indian
Working hours:
25 min
Total preparation:
35 min
Course/dish:
Main course
M, f, v or v
Meat
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
750 g minced lamb
6 cups basmati rice
2 cans (400g) tomatoes
1 can tomato puree
100 g (frozen) peas
8 mint leaves
4 cm ginger
3 red peppers
2 tbsp fresh coriander
3 onions
1 ot garlic (ot = elephant toe) or 3 regular garlic cloves
some (1 tbsp) nigela seeds (optional)
what (2.5 tbsp) masala
what (2 tsp) turmeric
some (1 tbsp) djinten seeds
what (1 tbsp) coriander
some (1 tbsp) black mustard seeds
salt and pepper to taste
Other requirements: Frying pan
In the list of ingredients, "what" is often stated under the quantity. The quantities are a bit of a guess for us and depend on what you like and what you have in stock....and if you don't have it in stock, no man overboard. "What"; between a teaspoon and a tablespoon.
Prep-work
Chop the pepper (remove the seeds) and the onion.
Grate the ginger and garlic.
Chop/slice the mint into small pieces.
Preparation
Fry the onions in a frying pan until translucent.
When glassy, add all the spices and stir until the flavors are released.
Then add the grated mixture, ginger and garlic and stir well!
Cook the rice (according to the package)
Add the minced lamb and stir well until combined.
Add the chopped pepper and tomato puree.
Then add the canned tomatoes and peas (and we had some snow peas left over that we added).
Bring to the boil.
Stir everything well and then let it simmer on low heat for 15 minutes.
Taste and season with salt and pepper.
Scoop up the rice and sprinkle the minced lamb over it, some chopped mint and you are ready to serve.
KPK
14 juli 2018