| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb mince |
| 3 |
T |
Oil of your choice, up to 4 |
| 3 |
|
Size onions, roughly |
|
|
chopped up to 4 |
| 4 |
|
Cloves garlic finely |
|
|
chopped up to 5 |
| 2 |
|
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 |
|
Green cardamoumos ground |
| 1 |
|
Black cardamon ground |
| 2 |
|
Cloves |
| 1 |
|
Bay leaf |
| 1 |
pn |
Chilli powder, up to 1/2 tsp |
| 1/4 |
t |
Turmeric |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Garam masala |
| 1/2 |
t |
Whole cumin seeds |
INSTRUCTIONS
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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