| 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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