Kheema Cauliflower



Ground Lamb/Mutton/Kheema – 0.5 pound/0.25 kg
Cauliflower – half of a medium sized cauliflower cut into small florets
Onion – 1 small finely chopped
Green chillies – 2 slit lenghtwise
Shahijeera/Caraway seeds – 2 pinches
Cloves – 4
Cardamom – 2
Cinnamon sticks – 3 medium size
Turmeric powder – 0.25 tsp
Dhaniya/Coriander powder – 0.5 tsp
Salt and Chilly powder – to taste


Heat 4 tbs oil in a pressure cooker. Add shahijeera and allow them to splutter. Add cloves, cardamom and cinnamon sticks. Saute for a few seconds.

Add chopped onion, green chillies and turmeric powder. Saute until onions begin to change color.

Add ground lamb and saute with the onions for about 4-5 minutes. The lamb should have been browned by now. Add 1 cup water and cover the cooker with its lid and pressure cook upto 2-3 whistles.

Remove lid, Add cauliflower florets and mix.

Add dhaniya powder, salt and chilly powder. Mix well and continue cooking until the water has been absorbed and the florets have turned tender. (If the water has evaporated completely before the florets turn tender, then add a little water and continue cooking)

Serve Hot with Roti/Chapathi.

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Posted by on Nov 20 2017 Filed under Non Vegetarian, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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