Keema With Okra Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lamb mince,
3 tbsp: Oil of your choice, up to 4
3 medium: Size onions, roughly chopped, up to 4
4 Cloves: garlic finely chopped, up to 5
2 medium: 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 ounce: Fresh or frozen okra,
DRY MASALA
1: Cinnamon stick,
2 small: Green cardamoumos ground,
1 large: Black cardamon ground,
2 Cloves: ,
1: Bay leaf,
1 pinch: Chilli powder, up to 1/2 tsp
1/4 tsp: Turmeric,
1/2 tsp: Salt,
1/2 tsp: Garam masala,
1/2 tsp: Whole cumin seeds,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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