Bohri Kheema
Spiced minced lamb or beef cooked with onion, tomato, green peas, and a Bohri spice blend fragrant with mace, nutmeg, and star anise. Drier and more aromatic than North Indian kheema, used as a stuffing for lukhmi and kachori and also eaten straight with roti.
Cuisines
Bohri
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | minced beef or lamb |
| 2 tablespoons | oil |
| 1 medium | onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 1 medium | tomato, finely chopped |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 1/2 cup | peas (optional) |
| 1 tablespoon | lemon juice |
| 2 tablespoons | fresh coriander, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
- 4 Add the minced meat and cook until it changes color.
- 5 Mix in the chopped tomato and cook until it softens.
- 6 Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well to combine.
- 7 Cover and cook on low heat for about 15 minutes, stirring occasionally.
- 8 If using peas, add them now and cook for another 5 minutes.
- 9 Sprinkle garam masala and lemon juice, mix well.
- 10 Garnish with fresh coriander before serving.
Tips
For a richer taste, you can add a tablespoon of yogurt while cooking the meat.