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torquillFor some reason, I avoided this dish for a long time; I think I was worried that it would be bland and/or dry, as ground meat can sometimes be. Far from it.
I think this would work well with veggie burger, crumbled firm tofu, or possibly even scrambled egg. I used ground turkey instead of the traditional beef or lamb, and it was fabulous.
Keema Matar
Adapted from Julie Sahni's "Classic Indian Cooking" and Simply Spicy
(serves 8-10)
2 Tbsp ghee or vegetable oil
2 large onions, chopped fine
1 strong bay leaf
3 whole cloves
1 Tbsp minced garlic
1 Tbsp ginger paste
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground chile powder
4 medium tomatoes, peeled and chopped fine (or 2 cups canned diced)
2-2.5 pounds lean ground meat
1 pound frozen green peas
3 Tbsp nut butter (almond or cashew)
3/4 tsp salt
1-2 tsp garam masala
Heat the oil in a heavy pot over medium heat. Add the onions and cook until a medium brown and caramelized, about 10 minutes. Add the whole spices and fry a minute or so, until browned. Add the ginger and garlic and fry a half-minute more. Stir in the ground spices and continue cooking until they become aromatic, about a half a minute.
Stir in the tomatoes and cook until the water is nearly gone and the mixture looks satiny from oil coming to the surface. Add the ground meat and stir to coat, breaking up any chunks; cook until there is no more pink visible. Add the peas and nut butter and continue to cook on medium until the peas are warm through, adding water if the mixture looks thick enough to catch and burn.
After about 5 minutes, the peas should be done; add salt and garam masala to taste, stir well, and remove from heat. Garnish with chopped coriander and serve along with chapati or paratha (flatbreads).
Notes: If you don't have almond or cashew butter, you can use peanut butter, but be careful -- if you add too much, you'll head straight into Thailand and it'll taste like satay. Which may not be bad, but isn't typical. You could also thicken this with perhaps a half cup of heavy cream.
If this is going to be made ahead, such as for a potluck, add the peas as the absolute last thing, and don't thaw them first. When the rest of the dish is done and very hot, turn off the heat, stir in the peas, and let the residual heat thaw and cook them. As a bonus, they will cool the whole thing so it can be packed up more quickly for the refrigerator or a car trip.
I think this would work well with veggie burger, crumbled firm tofu, or possibly even scrambled egg. I used ground turkey instead of the traditional beef or lamb, and it was fabulous.
Keema Matar
Adapted from Julie Sahni's "Classic Indian Cooking" and Simply Spicy
(serves 8-10)
2 Tbsp ghee or vegetable oil
2 large onions, chopped fine
1 strong bay leaf
3 whole cloves
1 Tbsp minced garlic
1 Tbsp ginger paste
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground chile powder
4 medium tomatoes, peeled and chopped fine (or 2 cups canned diced)
2-2.5 pounds lean ground meat
1 pound frozen green peas
3 Tbsp nut butter (almond or cashew)
3/4 tsp salt
1-2 tsp garam masala
Heat the oil in a heavy pot over medium heat. Add the onions and cook until a medium brown and caramelized, about 10 minutes. Add the whole spices and fry a minute or so, until browned. Add the ginger and garlic and fry a half-minute more. Stir in the ground spices and continue cooking until they become aromatic, about a half a minute.
Stir in the tomatoes and cook until the water is nearly gone and the mixture looks satiny from oil coming to the surface. Add the ground meat and stir to coat, breaking up any chunks; cook until there is no more pink visible. Add the peas and nut butter and continue to cook on medium until the peas are warm through, adding water if the mixture looks thick enough to catch and burn.
After about 5 minutes, the peas should be done; add salt and garam masala to taste, stir well, and remove from heat. Garnish with chopped coriander and serve along with chapati or paratha (flatbreads).
Notes: If you don't have almond or cashew butter, you can use peanut butter, but be careful -- if you add too much, you'll head straight into Thailand and it'll taste like satay. Which may not be bad, but isn't typical. You could also thicken this with perhaps a half cup of heavy cream.
If this is going to be made ahead, such as for a potluck, add the peas as the absolute last thing, and don't thaw them first. When the rest of the dish is done and very hot, turn off the heat, stir in the peas, and let the residual heat thaw and cook them. As a bonus, they will cool the whole thing so it can be packed up more quickly for the refrigerator or a car trip.
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Date: 2012-01-23 15:46 (UTC)