Indian Keema with Peas
Added by Fillylourecipes
Source: Craig Claiborne's N.Y.Times Video Cookbook
Ingredients
- 1 tablespoon vegetable oil
- 3/4 cup finely chopped onion
- 1 teaspoon finely minced garlic
- 1 tablespoon finely chopped fresh ginger (1 teaspoon dried)
- 1 tablespoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground corriander
- 1/4 teaspoon ground cumin
- 1 pound ground meat:lamb, beef, turkey
- 1 cup drained, canned, or fresh ripe tomatoes- chopped
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon dried, hot pepper flakes
- 1 teaspoon sugar
- 1 cup fresh or frozen peas
- fresh coriander for garnish, and for raita
- yogurt for raita
- green onion for raita
- jalapeno for raita
Directions
1. Cook meat. Drain, Cook onion and garlic, add spices.
2. Add tomatoes, lime juice, pepper flakes, sugar, salt, pepper and cook covered, 10 to 30 minutes.
3. If peas are fresh, add; if frozen, pour boiling water over and add.
4. Add peas and cook 1 minute. No longer. Sprinkle with fresh coriander and serve with Raita, chutney and unsalted rice.
Cucumber and chili raita:
3/4 pound cucumber: peeled and seeds scraped out, in 1/4 inch cubes
Add: 1/4 cup green onion
1/4 cup fresh coriander leaves
1/4 teaspoon cumin
1 teaspoon sugar
1 finely chopped jalapeno or 1 finely chopped drained bottled pepper
1 cup yogurt, salt, pepper
Note
Raita recipe is included below
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