Eid special Qeema delicacies

Eid feast is incomplete without minced meat. Meat in mince form can be used to make variety of dishes. On the occasion of Eid, women prepare several dishes with mined meat or qeema and treat their family members, relatives, and friends. According to a research the royal cooks of several Mughal rulers and Nawabs, invented many minced meat delicacies to please their beloved king and the royal appetite of the court.
Here are some of the Eid special Qeema delicacies.
Hyderabadi Methi Qeema:
Ingredients:
--Mutton mince - 500 grms
--Vegetable oil - 3 tbsp
--Cardamom pods 5 green cardamom
--Chopped onion - 180 gms
--Garlic paste - 1tsp
--Ginger paste - 1tsp
--Tomato puree - 2 tbsp
--Turmeric powder - 1 tsp
--Kashmiri chili powder 1 tsp
--Water 200 mls
--Dried fenugreek leaves - 2 tbsp
--Salt to taste
--Garam masala powder - 1/2 tsp
--Chopped coriander leaves - 1/2 cup
--Chopped green chili -1
--Lemon juice 1 tsp
Method:
--Heat the oil in a non-stick saucepan on medium heat and add the green cardamom pods. Fry for 10 seconds and add the chopped onions, fry until softened and brown in colour.
--Add the garlic and the ginger paste cooking for 2 minutes stirring frequently. Stir in the tomato puree and fry for 3 minutes.
--Now turn the heat slightly higher and add the mince; fry the mince for 1 minute stirring continuously. Add the turmeric powder and chili powder.
--Cook and stir well for 4 minutes until the mince is even colored all the way through. Add the water and bring to a boil. Cover with a lid and cook on a gentle heat for 20 minutes.
--At this stage add the dried fenugreek leaves and simmer for 5 minutes until it is cooked and mixed well with the kheema. Add the garam masala, coriander, and green chili. Stir and turn the heat off.
--Cover the pan and let the steam works its way in the pan. Serve warm with a sprinkle of lemon juice with naan or parathas.
Karahi Qeema:
Ingredients:
--Oil 4 tbsp
--Onion, chopped - one medium
--Garlic - three cloves
--Beef mince meat - 250gm
--Tomatoes chopped 190gms
--Salt to taste
--Cumin - 1 tsp
--Ground coriander - 1.5 tsp
--Red chili powder - 1 tsp
--Garam masala - 1/2 tsp
--Coriander for garnish
--Green chili for garnish
--Julienned ginger for garnish.
Method:
--Heat oil in a deep pan and add the onions, garlic and ginger and sauté till brown.
--Add the minced meat and brown.
--Once sufficiently browned, add all the spices and 1 cup of water. Bring to a boil, and then allow simmering.
-- Simmer until the meat is half cooked. Now add in the tomatoes.
--Continue to simmer on medium-high until the water begins to dry out and the oil starts to separate from the curry.
-- Once the water has mostly evaporated and the consistency is of your liking, turn off the heat.
-- Garnish with julienned ginger, green chili and chopped coriander.
Nacho Lasgane:
Ingredients:
--Packet lasagna sheets - 150g
--Chili sauce - 2tsp
--Onion crushed garlic - 1 medium
--Olive/cooking oil - 30ml
--Mince - 500g
--Tomato paste - 30ml
--Salt to taste
--Coarse black pepper 1/2 tsp
--Paprika or red spice 1 tsp
White sauce:
--Butter - 50gm
--Flour - 50gm
--Milk - 500ml
--Salt & pepper to taste
Topping:
--Grated cheese - 500ml
--Tomatoes sliced - 2
--Finely chopped coriander 1 bunch
Method:
--Steep three sheets into boiling water one by one (otherwise the sheets will stick together) and boil for 10 mins until tender. Drain well and spread onto oiled greaseproof paper.
--Melt the butter in a saucepan over a low heat, stir in the flour, salt, and pepper.
--Gradually add the milk, bring to the boil stirring until sauce is smooth.
--In a large fry pan, heat the oil over a medium heat. Fry the beef mince until brown, add the seasoning and 1/2 cup water. Simmer until about 10 minutes. Stir in chili sauce, cook 2 minutes. Take off the heat
--Grease and ovenproof dish well. Place a layer of lasagna sheets on the base of the dish.
--Spread the cooked mince over the sheets, and then spread some white sauce over the meat. Continue layering ending with a layer of sauce.
--Decorate with tomatoes slices and sprinkle with cheese. Bake in an oven at 180c for 30/40 mins or until cheese is golden.
Dhaba Style Qeema:
Ingredients:
--Oil - 1 tbsp
--Bay leaf 1
--Cardamom - 5 Green
--Zeera - 2 tsp
--Cloves 2
--Onions, chopped - 3 medium size
--Garlic, chopped - 1 tbsp
--Ginger, chopped - 1 tbsp
--Butter 1 tbsp (to garnish)
--Green chili 2 split (to garnish), finely chopped
--Half capsicum, chopped
--Turmeric - 1 1/2 tsp
--Red chili powder - 1 tsp
--Zeera powder - 2 tsp
--Dhaniya powder - 2 tsp
--Salt to taste
--A pinch of asafetida (hing)
--Mutton minced - 1/2 Kg
--Milk 3-4 tbsp
--Tomatoes pureed 3 medium sizes.
--Sugar - 1-2 tsp
-- Lemon 2 (juice)
--Water
--Coriander leaves, chopped 1 bunch
Method:
--In a pan add oil, bay leaf, green cardamom, zeera and cloves. Let them release the aroma.
--Now adds chopped onions. Sauté until golden brown. Remove the bay leaf.
--Add garlic, ginger and butter. Sauté.
--Add the green chilies and capsicum. Sauté until the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.
--Now add the measles: turmeric powder, red chili powder, zeera powder, dhaniya powder, hing and salt. Sauté.
--Add the mutton mince. Sauté for 3-4 minutes. Add milk and mix well.
--Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame.
--After adding a cup of water, cover and cook until the water evaporates and the mutton is well done.
--Garnish with chopped coriander leaves split green chili and a blob of butter.
Twa Qeema:
Ingredients:
--Mutton mince (hand chopped) - 500 grams
--Garlic, chopped - 1 Tbsp
--Ginger, chopped - 1 Tbsp
--Desi ghee - 300 Gram
--Green chilies 3
--Red chili (crushed) - 2 tsp
--Kasoori methi - 1 tsp
--Turmeric powder - 2 tsp
--Garam masala powder - 1 tsp
--Fennel seeds (crushed) - 1 tsp
--Mango pickle paste - 1 tbsp
--Salt to taste
--Onions 4 medium size
--Spring onions 2
--Tomatoes - 5 medium size
--Fresh coriander 1/2 bunch
Method:
--Sauté garlic and ginger on tawa with desi ghee.
--Add all the spices along with the onions, chopped tomatoes.
--Add pickle paste and cook well.
--Now add mince, cook for at least 10 minutes and finally put fresh coriander and serve it on sizzling platter.
Bhuna Qeema:
Ingredients for marinade:
--Minced mutton - 500 gm
--Beaten curd - 1cup
--Garlic paste - 1 Tbsp
--Turmeric - 1 tsp
--Salt to taste
Method:
--Clean the minced meat in running water and drain the water properly.
--Add the garlic paste, turmeric powder, curd, salt to the meat. Mix well and keep aside for about 1 to 2 hours.
Ingredients for frying:
--Vegetable oil - 2 Tbsp
--Onions, finely chopped - 2 large
--Tomatoes, finely chopped - 2 medium size
--Green chilies, chopped 2 - 3
--Whole cumin seed - 1 tsp
--Whole green cardamom - 1/2 tsp
--Grated ginger 1"
--Whole black pepper - 1/2 tsp
--Black cardamom 1
--Whole cloves 4-5
--Cinnamon 1"
--Red chilly powder - 1/2 tbsp
--Coriander powder, heaped - 1 tbsp
--Garam masala powder - 1/2 tsp
--Fresh green peas - 1/2 cup
--Water - 3 Tbsp (45 ml)
--Fresh cream 2 tbsp
--Finely chopped coriander leaves for garnishing 1/2 bunch
Method:
--Heat oil in a non-stick pan or kadahi. Add in the whole spices (cumin, green cardamom, cloves, black cardamom, cinnamon, black peppercorns). Let the spices splutter for a min.
--Add in the chopped onions and stir-fry on a medium flame until golden brown.
--Add in chopped green chilies, coriander powder, red chilly powder, grated ginger, garam masala powder. Sauté for 1 to 2 mins and add in the tomatoes. Sauté until the tomatoes turn tender.
--Now add in the green peas. Sauté for 3 to 4 mins.
--Add in the marinated minced meat. Cook on a medium flame for about 20 mins or until the meat is cooked properly.
-- Add water 1 tbsp at a time when cooking the meat.
-- Before turning off the stove add in fresh cream.
--Remove in a serving bowl and garnish with finely chopped coriander leaves.