This is my sister Julie's favorite dish that I make. Our parents both made it when we were growing up, they got the recipe from their music teacher when we lived in India (I was a baby). I have modified it over the years, but it's a basic Indian curry. Once you get the basics down you can modify it to suit vegetarian, egg, fish or just about any ingredients.
Here's the recipe:
2 lbs ground red meat (lamb is traditional, beef is easier to buy).
1 large bag of frozen peas
2 medium yellow onions
2 lg tomatoes
1 bunch fresh cilantro
thumb sized piece of fresh ginger, grated
half a bulb of fresh garlic (about 6-9 cloves) --finely chopped
3-6 fresh green chilies (Serrano work well)
4 fresh jalapeÃÂÃÂ±os
(if you love super spicy and want an added optional kick, you can also drop a few whole chilies in for garnish and to give people the choice to increase the heat in their own dish)
1/4 cup oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
1/2 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
1 heaping tbs finely ground turmeric powder
2 heaping tbs garam masala mixture
1/4 tsp ground asofoetida (optional)
1/4 tsp fenugreek powder (optional)
If using whole spices dry toast them in a frying pan (one at a time) on medium heat until you get a hint of smoke and the scent is obvious. Then grind them in a mortar and pestle or spice mill/coffee grinder.
Measure out all your dry spices onto a plate (this is always visually fun)
Chop the onions into fine crescent slices if using a knife, if a food processor, just slice as thinly as possible. I use a 2mm slicing blade when I use mine.
Grate the ginger (I use a microplane)
Mince/finely chop the garlic
Mince/finely chop the green chilies
(If you are cooking for children or people who don't like really spicy food, remove the seeds and cores first).
On medium heat put the oil in the bottom of your pan and when hot add the onions. Stir until translucent.
Add fresh garlic, ginger, and green chilies and mix well. Simmer for about five minutes, stirring regularly.
Add dry spices and mix until all spices are incorporated into a dense goop. Keep stirring and when it starts to stick to the bottom of the pan, add a little water and keep stirring, scraping the bottom regularly and reducing it until it begins to stick again. Repeat adding water, about half a cup or so,
cooking it off, and then once more (three reductions total). This should take about fifteen minutes or so.
Now pour this mixture into a bowl so you can use the pan to brown your ground meat.
Add a teaspoon garam masala, salt and a teaspoon fresh ground pepper to the meat as it is browning.
Once its all browned you can add the onion mixture to it and stir well over medium heat for a few minutes and then add the frozen peas and stir that up. Let this all simmer for a few more minutes, allowing the peas to eat thoroughly.
Chop cilantro and sprinkle half over the pan and save half to sprinkle over plates.
Serve with plain yoghurt and chapatis (or tortillas!). You can also serve this over rice.
Step 1: Prepare Your Self and Your Environment
Step 2: Gather and Prepare
wet ingredients: chop, grate, slice according to recipe
dry spices: measure, toast and grind(unless you use pre-ground) all onto a small dish
Step 3: Cook
Step 4: Heat Up Flat Bread
if ready made, heat on griddle, in skillet, toaster oven, oven, broiler or as I do, over the open flame of my gas range
Step 5: Serve and Eat It Up!
Step 6: Clean Up After Yourself!
Step 7: LEFTOVERS?
I just used regular pie crust and a tart pan to make this keema pastry sandwich.
Make (or buy) pie dough, roll it out, put one layer in the bottom of your pie dish or cake pan.
Spread leftover keema on the bottom evenly. Even a very thin layer will make a tasty snack.
Place the top crust on and pinch the sides all around.
Cut several vent holes in the top.
Bake at 375* for about 25-30 minutes, until golden brown.
Remove from oven and let cool for at least 15 minutes.
Enjoy the scrumtrillescent delightfulness you have created!