Monday, January 20, 2014

Beef keema

This is so easy and yummy. I made a few changes--coconut milk instead of yoghurt and milk and cayenne pepper. Serve with Basmati rice and garlic naan (Trader Joe's has a great frozen naan).

Vegetarian version - substitute cauliflower for beef, not for potatoes.

Serves 4
  1. 2 tablespoons cooking oil
  2. 1 large onion, chopped
  3. 3 cloves garlic, minced
  4. 1 tablespoon chopped fresh ginger
  5. 1 pounds ground beef or ground lamb
  6. 1-2 Roma tomatoes, diced (optional)
  7. 2 1/2 teaspoons ground coriander
  8. 2 1/2 teaspoons ground cumin
  9. 1/4 teaspoon fresh-ground black pepper
  10. 1/2 teaspoon turmeric
  11. 1/8 teaspoon cinnamon
  12. 1/2-1 tsp cayenne
  13. 1 1/2 teaspoons salt
  14. 1 pound boiling potatoes, peeled and cut into 1/2-inch pieces or cauliflower flowerets
  15. 1 can coconut milk
  16. 3/4 cup frozen petite peas
  17. 1 1/2 teaspoons lemon juice
  18. 1/2 cup chopped cilantro
  1. In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
  2. Add the diced tomato. Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes or cauliflower and coconut milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
  3. Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.

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