Khasta Kheema

Name: Khasta Kheema
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: Serves: 10 (2 moulds of 1 kg/2¼ lb each)
Cuisine: Indian
Ingredients: 1.6 kg/3½ lb Lamb (lean); 2 Cucumber; 4 Tomatoes (medium size); 10 g/1 Tbs Cumin seeds; 2 Eggs; 115 g/4 oz Butter; 450 g/1 lb Flour; 5 g/1 tsp Cumin powder; 10 g 2 tsp Green Cardamom powder; Salt; 6 g/2 tsp Cumin seeds; 15 g/4½ tsp Garlic; 6 Eggs; 1.6 kg/3½ lb Lamb (lean); 15 g/4½ tsp Ginger; 35 g/¼ cup Almonds; 45 g/1½ oz Gelatin powder; 20 g/⅓ cup Mint; 4 Green Chillies; 3 g/½ tsp Nutmeg and Mace powder; 3 g/½ tsp Nutmeg and Mace powder; 5 g/1½ tsp Black Peppercorns; 5 g/1 tsp Yellow Chilli powder

Preparation info

Serves:
10
(2 moulds of 1 kg 2¼ lb each)

Difficulty
Medium
Ready in
3 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A cardamom-flavoured lamb pate, spiced with cumin and garnished with almonds.

Ingredients

1.6 kg/3½ lb Lamb (lean)
15 g/

Asia
India
Main course

Method

Preparation

THE LAMB: Clean, debone and cut into small chunks.

THE VEGETABLES: Scrape, wash and roughly chop ginger. Peel, wash and roughly chop garlic. Clean, wash and finely chop mint. Remove stems, wash, slit, deseed and finely chop green chillies.

THE MINCE: Coarsely mince the lamb chunks in a mincer, reserve one-third and refrigerate. A