Minced Meat and Cabbage, Qeema Qobi

Cabbage___ 1 no
Ghee___ 250 grams
Red pepper___ 50 grams
Crushed green coriander___ 1 tola
Whole seasoning___ 50 grams
Beef minced meat___ half kg
Onion___ 750 grams
Turmeric___ 1 tola
Ginger___ half bundle
Salt___ as required


Add some salt in minced meat and half seasoning and leave it.
Then fry the ghee and add some tussels of onion in it and heat them to red.
After that fry minced meat into
ghee to red and draw out from the boiler and place into any plate.
Likewise boil the leaves of cabbage into water(its quantity should be low) to tamke them soft
and keep saparate after drawing out from water.
Now grind the remainaing seasoning and add into fried minced meat.(Grind seasoning very finely) Chop onion and ginger finely and mix coriander
and layer over the laeves of the cabbage and then tie the leaves with thread.
Now layer the remaining seasoning and then tie the leaves with threads.
Now fry the remaining seasoning into ghee and fry the tied
leaves into this ghee.
When leaves are about to fry then cover the boiler with flour and shake slowly the covered boiler within intervals. After half an hour take out the boiler from the stove
this curry is an especial invention of an ancient family that is why its recipe does not exists in any book and only family members of that family know about this.
THis recipe is a long and complicated
process but it gives tastefull and delicious food in the end

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Roasted Minced Meat, Read Its Recipe In All Languages

Minced meat(chopped into thick pieces)___ half kg
Ghee___ 150 grams
Coriander___ as required
ONion___ 2 bundles
Green coriander___ half bundle
Salt___ to taste
Red pepper__ as required
Seasoning__ as required
Gralic___ few no
Ginger__ 1 small bundle

First of all prepare the spices after grinding it.
Cut the fine tussels of onion.
Now add crushed salt, crushed pepper in a very small amount into minced meat and then add the half of the quantity of
onion into ghee in a boiler and place on the stove and fry the onion and red it.
Now keep this onion separate from the boiler.
Add spices into the boiler and fry without adding water, when spice starts
sticking to the boiler provide few drops of water so that it will not burn.
Remember that if spice burns during frying then the curry will become bitter.
Fry the spice like this for further 10 minutes
when it starts leaving water and redness of pepper appears then add some more water.
But its quantity should not be high.
Roasted minced meat mostly tenderized by frying. second when the water dry check by drawing out some through spoon.
But if it is not tender than provide third water but its qautnity should be low also, the second process of frying minced meat
should be last for 15 minutes and whenerver water becomes low provide some water.
Afater some time minced meat will leave ghee.
Tsate its salt and pepper aftr taking it out form the stove if it is fine than it means curry is ready

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Daal Maash aur qeema, Read Its English And Urdu Recipe

Urdu....

Eng....

Pulse___ 250 grams
Minced meat___half kg
Onion, garlic, ginger, salt, pepper____ as required
Coriander, seasoning___ as required

Roast the spices and minced meat into the ghee and add pulse, then add them into optimal amount of water to dissolve, sprinkle the seasoning and enjoy eating.

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Qeema and Ghiya, Urdu and English Recipes, Garam Handi

Urdu

English


Minced meat___ 250 grams
Ghee___ 125 grams
Coriander___ as required
Citrus___ as required
Onion__ 2 bundles
Cumin white___ as required
Pumpkin___ 1 no medium size
Crushed red pepper___ as required
Black pepper___ as required
Salt___ to taste
Green coriander___ as required
Green chilies___as required

Remove the cover of pumpkin. Remove the pulp that contains seeds.
Cut the remaining pumpkin
into small pieces like the minced meat.
Leave the minced meat after adding salt.
Now prepare the
tussels of onion into ghee and after drawing them from the ghee fry red pepper, salt. black pepper,
cumin and coriander water crushed spices.
Then fry after providing the few drops of water.
Keep it frying
even it becomes red and leave ghee by providing water so that it would not stick with the boiler
and becomes bitter then add minced meat in it and cover it for tenderizing after adding water.
When the minced meat is about to tenderize so fry it again and mean while add pumpkin\'s pieces into it.
Like this they will mix into the minced meat. Now cover the boiler.
Pumkin doesnot require water for tenderization.
It will provide water by itself and tender by the steam of this water and it will mix into the minced meat.
When it is tender take out the boiler from the stove and add julians of coriander and green chili in it.

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