Lucknowi Katte Masalay ka Kheema – Minced meat with whole spices

Just realized the recipe didn’t publish before. So here ya go!

Eat with the Monk

So this is my mom’s recipe and she was kind enough to share it with me 😉 Alhamdullilah.

Be aware that this recipe is for the brave heart only and is absolutely delicious if you like a bit of spice in your life. The reasons why this recipe is called Katte Masala (meaning cut up or broken spices is because the garam masala spices are used as whole or broken rather than in the powdered form).

Ingredients:
2 medium sized onions – Preferably in the same proportion of the Kheema you are using – Chopped
1 pound kheema (I used chicken) – Note this recipe can be made with chicken pieces or mutton pieces as well.
4-5 large pieces of dried red chillies
6-8 pieces of whole black pepper
2 pieces of the cinnamon stick
½ a piece of star anise
4 pieces of green cardamom (it is better to…

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Beef Pomegranate Pot Roast

Ingredients:
3 beef rib eye steaks
½ of a Pomegranate
1 cup frozen spinach – (I used 2 but 1 cup would be better)
3 tbs Feta Cheese
¼ tsp Meat tenderizer powder
½ tsp Coriander powder
Black pepper powder
Salt to taste
1 tbs Panko breadcrumbs
½ tsp Red Chili powder
1 Onion – sliced
2 cups Vegetable stock
½ cup Pomegranate juice
½ a Beef bullion cube – (you do not need to use this if you are using beef broth, please be advised if you put this in – add less salt).
1 tsp Ginger paste
1 tsp Garlic paste
4 tbs of oil to fry

Cookware needed:
1 Dutch oven
3 toothpicks
1 Meat Tenderizer
1 Oven
1 Microwave

Method:
Place a plastic bag or cover underneath your cutting board because you are about to make a mess.
Wash and pat dry the beefsteaks.
Place on a cutting board and sprinkle meat tenderizer powder and ½ of the pomegranate arils received from ½ of the Pomegranate.
Use the meat tenderizer and smash the pomegranate seeds into the beef.

Meanwhile, in a separate bowl defrost the frozen spinach by cooking it in the microwave for 2 minutes.
To the spinach add the feta cheese, remaining half of the pomegranate arils, panko breadcrumbs, coriander powder and ¼ tsp of the black pepper powder.
Mix well – (if you don’t like the crunch of pomegranate seeds crush them well while mixing).

Take 4 fingers full of the spinach mixture and place on top of the beef. (You may have left over spinach mixture)
Roll up the beef tightly and use a toothpick to secure in place.
Sprinkle the rolled beefsteaks with pepper and salt.

Heat oil in a Dutch oven and add the rolled beefsteaks.
Brown on either side and remove from heat and set aside.

In the same Dutch oven add sliced onions and ginger and garlic paste and cook till slightly translucent brown.
Add the left over spinach mixture and mix well with the onions; let it cook for a minute or two.
Add the vegetable broth, bullion cube and pomegranate juice and let it come to a boil.

Add the browned beef steaks, red chili powder and salt.
Cover the Dutch oven.
Set in the Oven at 350° for 2 hours.
Remove and serve hot.