Original Kheema Recipe
Ingredients
| 2 medium-sized onions, peeled and coarsely chopped | ||
| 4 cloves garlic, peeled and coarsely chopped | ||
| 1 piece fresh ginger, 2 inches long and 1 inch wide, peeled and coarsely chopped | ||
| Vegetable oil | 4 Tablespoon | |
| 1 stick cinnamon, about 2 inches long | ||
| Whole Cloves | 4 | |
| Black peppercorns | 4 To taste | |
| Bay Leaf | 1 | |
| 1-2 hot red peppers to taste (optional) | ||
| Ground coriander | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| 1 large canned tomato or 2 small ones, coarsely chopped | ||
| 2 pounds finely ground chuck, or ground lamb | ||
| Salt | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Place chopped onions, garlic, and ginger in blender with 3 tablespoons water and blend to smooth paste (1 minute).
Set aside.
Heat oil in a 10-12-inch skillet over medium heat.
When hot, add cinnamon stick, cloves, black peppercorns, bay leaf, and last the red peppers.
In about 10 seconds, when the peppers turn dark, add paste from blender, keeping your face averted.
Fry for about 10 minutes, adding a sprinkling of water if the food sticks to the bottom.
Add the coriander, cumin, and turmeric, and fry another 5 minutes.
Now put the chopped tomato in, fry for another 2 to 3 minutes, and add the chopped meat and the salt.
Fry on high heat about 5 minutes.
Break up all the lumps in the meat and brown it as much as you can.
Add 1/2 cup water and the lemon juice.
Bring to boil and cover.
Lower flame and let it simmer for 1 hour.
To serve: This dish is rather like chili con came without the chili.
Serve it with rice, or chapatis, or parathas, and any vegetables you like.
If serving it with a rice dish, e.g., Rice with Potatoes and Cumin Seed, serve a moong or masoor dal with it.
Set aside.
Heat oil in a 10-12-inch skillet over medium heat.
When hot, add cinnamon stick, cloves, black peppercorns, bay leaf, and last the red peppers.
In about 10 seconds, when the peppers turn dark, add paste from blender, keeping your face averted.
Fry for about 10 minutes, adding a sprinkling of water if the food sticks to the bottom.
Add the coriander, cumin, and turmeric, and fry another 5 minutes.
Now put the chopped tomato in, fry for another 2 to 3 minutes, and add the chopped meat and the salt.
Fry on high heat about 5 minutes.
Break up all the lumps in the meat and brown it as much as you can.
Add 1/2 cup water and the lemon juice.
Bring to boil and cover.
Lower flame and let it simmer for 1 hour.
To serve: This dish is rather like chili con came without the chili.
Serve it with rice, or chapatis, or parathas, and any vegetables you like.
If serving it with a rice dish, e.g., Rice with Potatoes and Cumin Seed, serve a moong or masoor dal with it.
Chef
