North: Moghul Beef Kheema Curry with Corn (Makkai K

Name: North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 teaspoon cumin seeds; 1 each cinnamon sticks half-inch piece; 4 each cloves whole; 3 each cardamom pods; 1 cup onions chopped; 2 each garlic cloves peeled, crushed; 1 each ginger half inch piece, crushed; 1/4 teaspoon turmeric; 1 pound lean ground beef patty; 1 cup tomatoes chopped, peeled; 1/2 teaspoon cumin ground; 1/2 teaspoon coriander ground; 1/2 teaspoon cayenne pepper; 1 teaspoon paprika; 1/2 teaspoon salt; 1 cup water; 1 cup yogurt unflavored; 8 each almonds blanched, ground to a paste with water; 2 tablespoons water; 1 teaspoon garam masala optional; 1/2 cup corn blanched 1 minute in boiling water; 3 tablespoons cilantro chopped

Servings: persons

2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 each cinnamon sticks half-inch piece
4 each cloves whole
3 each cardamom pods
1 cup onions chopped
2 each garlic cloves peeled, crushed
1 each ginger half inch piece, crushed
1/4 teaspoon turmeric
1 pound lean ground beef patty
1 cup tomatoes chopped, peeled
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon salt
1 cup water
1 cup yogurt unflavored
8 each almonds blanched, ground to a paste with water
2 tablespoons water
1 teaspoon garam masala optional
1/2 cup corn blanched 1 minute in boiling water
3 tablespoons cilantro chopped

1
Heat oil in a heavy skillet over medium-high heat.
2
Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute.
3
Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes.
4
Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes.
5
Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes.
6
Add water, yogurt and almond paste; bring to a boil, stirring occasionally.
7
Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes.
8
Skim off fat.
9
Stir in garam masala, corn and cilantro.

1777

kcal

Calories

133

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/2 teaspoon cumin seeds, 1 each cinnamon sticks half-inch piece, 4 each cloves whole, and more.

Yes, North: Moghul Beef Kheema Curry with Corn (Makkai Kheema) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions