This is a favorite dinner of those who are currently in the nest. Miss K finds it spicy, but I think if we just cut out the cumin and reduced the chili powder and black pepper, she'd have a change of heart.
This recipe comes from "The Encyclopedia of Asian Cooking," Octopus Books Limited, London, UK, 1980. It was one of the first cookbooks I bought when first married. It now has the requisite splatters on the well loved recipe pages and the binding is starting to break. It is from the India, Pakistan and Bangladesh chapter.
Keema
(Spiced Minced[Ground] Beef)
1/4 c. ghee*
2 large onions, peeled and sliced
2 garlic cloves, peeled and sliced
1 t. turmeric powder
2 t. chili powder
1/2 t. ground coriander
1/2 t. cumin seeds
1 t. salt
1 t. ground pepper
1 lb ground beef
Melt the ghee in a pan, add the onions and garlic and fry gently until soft. Ad the spices and seasonings and fry for a further 3 minutes, stirring constantly. Addthe beef and fry, stirring, until browned. Continue frying untilt he meat is cooked and the curry is dry. Serve hot over rice. Serves 4.
*clarified butter ~ I've used butter with no issues
Frugal Tip: I also add peas to this as well as cubed potatoes to stretch the meal.
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