| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Lamb mince |
| 3 | tb | Oil of your choice; up to 4 |
| 3 | md | Size onions; roughly chopped, up to 4 |
| 4 | Cloves garlic finely chopped; up to 5 | |
| 2 | md | Size ripe tomatoes |
| 1 | Inch ginger; finely chopped | |
| Concentrate tomato paste | ||
| 1 | Sprig fresh coriander roughly chopped | |
| 1 | Sprig fresh methi leaves chopped or pinch of dry methi | |
| 8 | oz | Fresh or frozen okra |
| 1 | Cinnamon stick | |
| 2 | sm | Green cardamoumos ground |
| 1 | lg | Black cardamon ground |
| 2 | Cloves | |
| 1 | Bay leaf | |
| 1 | pn | Chilli powder; up to 1/2 tsp |
| 1/4 | ts | Turmeric |
| 1/2 | ts | Salt |
| 1/2 | ts | Garam masala |
| 1/2 | ts | Whole cumin seeds |
INSTRUCTIONS
DRY MASALA keema is minced lamb or beef, and it can be cooked with a variety of vegetables. Wash and put the mince in a medium size sauce pan with 3 of the onions, garlic, ginger, and tomatoes. Add all the dry masala. Add a quarter of a cup of water. Cover with a lid and cook on a slow gas for about 15-20 minutes until the keema is cooked. When all the water has evaporated and the color of the keema has changed to a pale brown, add the oil and start to dry roast using a large wooden spoon. Add the tomato puree, coriander and methi and continue to dry roast until the keema is a golden brown color. In a large fry pan gently fry the okra and onions until soft (about 4-6 minutes). Add all of this to the keema and mix gently. Put into a casserole with a lid. Garnish with a spring of coriande. Serve with either brown rice. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Sep 10, 1998, converted by MM_Buster v2.0l.
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