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Recipe: Keema with Okra
Categories: None
Yield: 1 Servings
1 lb Lamb mince
3 tb Oil of your choice; up to 4
3 md Size onions; roughly
-- chopped, up to 4
4 Cloves garlic finely
-- chopped; up to 5
2 md Size ripe tomatoes
1 Inch ginger; finely chopped
Concentrate tomato paste
1 Sprig fresh coriander
-- roughly chopped
1 Sprig fresh methi leaves
-- chopped or pinch of dry
-- methi
8 oz Fresh or frozen okra
------------------DRY MASALA-----------------------
1 Cinnamon stick
2 sm Green cardamoumos ground
1 lg Black cardamon ground
2 Cloves
1 Bay leaf
1 pn Chilli powder; up to 1/2 tsp
1/4 ts Turmeric
1/2 ts Salt
1/2 ts Garam masala
1/2 ts 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@juno.com (Deena Abraham) on Sep 10, 1998, converted by MM_Buster v2.0l.
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