Keema (Spiced Ground Meat)
UNLIMITED TASTY RECIPESITEM
In spite of the fact that tip-top, upper-rank Hindus will in general be veggie-lover, most Indians eat meat, and a large number of Muslim Indians eat hamburgers. This saucy keema, which can be made with chicken, sheep, hamburger, or a blend of meat, is straightforward, encouraging home cooking — the meat loosened up and made rich in a decrease of spiced tomato. It tends to be supper with two or three delicate, glossy bread rolls, or a chapati and a dab of yogurt. A companion of mine even blends it in with spaghetti and a moderate spurt of ketchup. (Try not to pass judgment!) The key to this adaptation is to take as much time as is needed: Caramelize the onions appropriately for a solid establishment, and once you've included the hamburger, stew it calmly until the sauce is dim and luxurious, and the fat has part away, ascended to the top, and pooled in each niche.
UNLIMITED TASTY RECIPESITEM
Ingredients
- ¼ cup neutral oil, such as grapeseed or canola
- 1 red onion, sliced
- 4 garlic cloves
- 1 (2-inch) piece fresh ginger, peeled
- 1 green finger chile (or serrano chile), stem removed
- 6 Roma tomatoes, quartered
- 1 pound ground beef (preferably at least 15 percent fat)
- ½ teaspoon chile powder, such as cayenne
- Kosher salt
- ½ cup fresh cilantro leaves and tender stems
- ½ cup fresh mint leaves
- ½ teaspoon garam masala
Preparation
- In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
- Add the garlic, ginger, and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
- Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
- Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.
Comments
Post a Comment