Qeema And Pyaaz Recipes | Beef Vegetable Foods Recipes | Pakistani Indian Muslim

Minced Meat and Onion

Minced meat___ half kg Onion___ 1 kg Ginger___ 1 small bundle Green chili___ as required Salt___ as required Ghee___125 grams Garlic__ 1 bundle Crushed seasoning___ 1 pinch Green coriander___ as required Crushed red pepper___ 3 pinch

Heat the ghee and red the onion bundles and take them out and start frying the minced meat. Then add garlic and ginger. After few minutes add tomato, then after few minutes add crushed red pepper with salt and provide water. The purpose of adding ingredients is to cook the minced meat step by step without water. When the minced meat is well cooked and tender then add onion bundles into the vessel and cover the minced meat with these onions. Leave the curry on heat. After 15 minutes onion will be tender by heat. Now sprinkle green chili and green coriander over the curry. Add crushed seasoning over it and leave it on heat for few minutes only. Onion bundles shape should not be disturbed otherwise it will become tender and make the curry taste sweet. If you like the sweet taste then add citrus water during the time of onion frying. It is very tasty and everyone enjoys it.

Qeema And Bangobhi Recipes | Beef Vegetable Foods Recipes

Minced Meat and Cabbage

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.