Keema with okra

Yield: 1 Servings

Measure Ingredient
1 pounds Lamb mince
3 tablespoons Oil of your choice; up to 4
3 mediums Size onions; roughly chopped, up to 4
4 \N Cloves garlic finely chopped; up to 5
2 mediums Size ripe tomatoes
1 \N Inch ginger; finely chopped
\N \N Concentrate tomato paste
1 \N Sprig fresh coriander roughly chopped
1 \N Sprig fresh methi leaves chopped or pinch of dry methi
8 ounces Fresh or frozen okra
1 \N Cinnamon stick
2 smalls Green cardamoumos ground
1 large Black cardamon ground
2 \N Cloves
1 \N Bay leaf
1 pinch Chilli powder; up to 1/2 tsp
¼ teaspoon Turmeric
½ teaspoon Salt
½ teaspoon Garam masala
½ teaspoon Whole cumin seeds


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@... (Deena Abraham) on Sep 10, 1998, converted by MM_Buster v2.0l.

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