Friday, September 30, 2005

Another Minced Lamb Recipe: Keema


1-2 Onions, peeled, rough dice
1-2 lbs ground lamb/mutton
1 tsp. mustard seed, whole
1 tsp. cumin seed, whole
3 Cloved garlic, minced
1-2 jalapenos, minced
1" garlic, peeled, minced
2 T. prepackaged curry powder (sweet) *Penzeys on sidepanel have a fabulous array of curries as well as recipes on their site/in their catalog>>>>>>>>>>>
1 tsp. Cinnamon
2-3 Cloves
2-3 T buttah
1 lb can crushed tomatoes (or equivalent of fresh)
Handful washed, minced cilantro
Optional: Handful raisins (white preferred)
1 Cup petit pois (or whatever green peas you have available, I buy mine frozen, by the sack at Trader Joe's)

  1. Add buttah to skillet, melt over medium heat. Add cumin and mustard seeds, heat up til seeds start to pop (You might want to stand, centurion-like, with a lid while this happens). Add onion.
  2. Start to brown onion and lamb in seed/butter mixture. Add garlic and ginger, jalapeno, curry powder, cinnamon and cloves. Once meat is brown thru, add can of crushed tomatoes. Fully mix tomatoes with curried meat mixture. Toss in raisins, salt and pepper to taste. Cook over low heat for 45 minutes, stirring occasionally and adding water as mixture cooks. (Should be loose-ish, gravyish, not watery like a soup. Think: Chili or Sloppy Joe texture).
  3. Last ten minutes of cooking, add green peas and cook ten minutes more. Add cilantro for garnish.

    This can be served on rice (like chili) or with warm indian rotis/naans or pitas.

No comments: