Yield: 4 servings
|2 tablespoons||Light vegetable oil|
|1 cup||Finely-chopped onions|
|4 teaspoons||Finely-chopped garlic|
|1½ tablespoon||Finely-chopped fresh ginger root|
|2 \N||Green chilies; seeded, minced|
|1 pounds||Lean ground lamb or beef|
|½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground cloves|
|1 teaspoon||Ground cardamom|
|1½ teaspoon||Kosher salt|
|¼ cup||Hot water|
|2 teaspoons||Garam masala|
|2 teaspoons||Lemon juice|
|2 tablespoons||Chopped fresh coriander leaves|
|\N \N||(or 1 tablespoon dried coriander)|
|\N \N||Filo dough|
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 ¼ 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.