KHASTA KHEEMA RECIPE | How To cook Khasta Kheema Recioe

 KHASTA KHEEMA A cardamom-flavoured lamb pate, spiced with cumin and garnished with almonds. Serves: 10 (2 moulds of Ikg/2¼ lb each) Prepara...

 KHASTA KHEEMA

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

Serves: 10 (2 moulds of Ikg/2¼ lb each)
Preparation time: 1:30 hours
Cooking time: 1:30 hours

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 and 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. 
• Add the chopped ginger and garlic with the remaining kheema and mince twice again. Spread the fine mince on a flat tray and put it in the freezer for an hour.
• THE ALMONDS: Blanch, cool, remove the skin and split. Soak in water, drain.
• THE MOUSSE: Put the frozen mince in a blender, add the eggs (one-at-a- time) and salt, make a mousse. 
• Transfer the mousse to a bowl, add the remaining ingredients, except gelatin, and mix well. Fold in the reserved coarse mince.
• THE DOUGH: Sieve flour and salt together into a paraat. Put butter in frying pan, add water (approx 140ml/5 oz) and heat until the bu melts. Beat one egg. 
• Make a bay in the sieved flour, pour the butte water mixture and the beaten egg in it, add cumin and start mixi gradually. 
• When fully mixed, knead to make a semi-hard dough  with a moist cloth and keep aside for 15 minutes. Beat the remaining ce for egg wash. 
• Divide the dough into two equal portions. Place ona lightly floured surface and flatten with a rolling pin into two ⅛-inch thick rectangular shapes.
• THE GARNISH: Wash and cut tomatoes into roundels. Peel and cH cucumbers into roundels.
• THE GELATIN: Soak in tap water (approx 135 ml/ 5 oz) for 10 minutes and then stir over a double boiler until it melts and a clear solution is obtained. 
• Strain through fine muslin into a clean bowl. Place the bowlin lukewarm water so that the jelly does not set before use.
• THE OVEN: Pre-heat to 240°F.

ASSEMBLING

• Grease two moulds, line each with the flattened dough, with enough overlapping to seal. 
• Tightly pack the lined mould with the mousse, cover with overlapping dough and crimp the edges. 
• Pierce the dough to make two small openings a few inches from each end and place a nozzle in each-to allow the steam to escape whilst cooking and subsequently to facilitate the pouring in of the gelatin. Give an egg wash.

COOKING

• Bake in the pre-heated oven for 90 minutes. Remove, pour the warm gelatin through the cones ensuring it does not overflow. Cool and refrigerate overnight.

FINISHING

• Demould, slice (¼-inch thick), arrange on a silver platter and refrigerate for 30 minutes.

INGREDIENTS

• 1.6kg/3½ lb Lamb (lean)
• 15g/4½ tsp Ginger
• 15g/4½ tsp Garlic
• 6 Eggs
• Salt
• 6g/2 tsp Cumin seeds
• 5g/1 tsp Cumin powder
• 10g/2 tsp Green Cardamom powder
• 5g/1½ tsp Black Peppercorns
• 5g/ 1 tsp Yellow Chilli powder
• 3g /½ tsp Nutmeg and
• Mace powder
• 20g/⅓ cup Mint
• 4 Green Chillies
• 35g/ ¼ cup Almonds
• 45g/1½ oz Gelatin powder

The Dough

• 450g/ 1 lb Flour
• Salt
• 115g/4 oz Butter
• 2 Eggs
• 10g/1 Tbs Cumin seeds

The Garnish

• 4 Tomatoes (medium size)
• 2 Cucumber

TO SERVE

• Remove the platter from the refrigerator, garnish and serve cold-with mint chutney.