| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Ethnic, Ground beef |
4 |
Servings |
INGREDIENTS
|
|
EILEEN LAMPARELLI |
|
|
CGDR39A—– |
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
ts |
Cumin seeds |
| 1 |
lg |
Onion — finely chopped |
| 1/2 |
ts |
Ground coriander |
| 1 1/2 |
c |
Tomato juice |
| 1/2 |
ts |
Garam masala* |
| 1 |
c |
Peas — thawed |
| 1/2 |
ts |
Cayenne pepper |
| 1 1/2 |
ts |
Salt |
|
|
Freshly cooked rice |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
Cook beef and onion in heavy large skillet over medium heat until met is no
longer pink, crumbling with fork, about 10 minutes. Add all remaining
ingredients, except rice. Cover and cook 15 minutes. Serve with rice. GARAM
MASALA - An Indian spice mixture available at Indian or specialty markets.
To substitute, mix 3/4 ts. ground cumin with 3/4 ts. ground coriander, 1/2
ts. pepper, 1/2 ts. ground cardamon, 1/4 ts. ground cloves, and 1/4 ts.
ground cinnamon. Use 1/2 ts. of spice mixture for this recipe. SOURCE:
Shere-Punjab Restaurant, Toronto, Canada
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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