| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Taste2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Light vegetable oil |
| 1 |
c |
Finely-chopped onions |
| 4 |
ts |
Finely-chopped garlic |
| 1 1/2 |
tb |
Finely-chopped fresh ginger root |
| 2 |
|
Green chilies; seeded, minced |
| 1 |
lb |
Lean ground lamb or beef |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground cardamom |
| 1/2 |
ts |
Turmeric |
| 1 1/2 |
ts |
Kosher salt |
| 1/4 |
c |
Hot water |
| 2 |
ts |
Garam masala |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
Chopped fresh coriander leaves |
|
|
(or 1 tablespoon dried coriander) |
|
|
Filo dough |
INSTRUCTIONS
Heat the oil in a skillet or large frying pan and add the onions. Fry the
onions over medium-high heat until they turn caramel brown (about 10
minutes), stirring constantly to ensure even browning. Add garlic, ginger,
and green chilies, and cook for an additional 2 minutes. Add lamb or beef,
and cook until the meat loses its pink color and begins to brown. Sprinkle
cinnamon, cloves, cardamom, turmeric and salt over the meat, stir for a
moment or two, and then add 1/4 cup hot water. Reduce heat, cover, and let
the meat cook thoroughly for about 25 minutes, stirring the mixture often
to prevent burning. (The moisture should be totally absorbed; if it is not,
uncover the pan, increase the heat, and cook until all the moisture has
evaporated.) Turn off heat and stir in garam masala, lemon juice, and
chopped coriander. Lay out a sheet of filo dough, brush it with butter,
repeat 3 more times. Cut into 4 long strips. Place keema at the base of one
strip and fold up like a flag into a triangle. Repeat with the second
strip. Continue in this fashion and use up all the keema. Fry filo
triangles in a deep-fat fryer with oil at 375 degrees. This recipe yields 4
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4814 broadcast 03-25-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: David Rosengarten
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