Yield: 1 Servings
|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|
|1 \N||Bay leaf|
|1 pinch||Chilli powder; up to 1/2 tsp|
|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.