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Wednesday, April 1, 2009

Recipes for My Mouth : KEEMA CURRY RECIPE

The wife was away and I thought I'd try something different with beef. She doesn't like me cooking some of the spices with some recipes as the coriander or one of the spices bothers her. Don't get me wrong, the recipes and the food are fine and she likes eating them - its making them and the fumes that bother her. Actually I had gotten a packet of Keema Curry from Shan that I found at a local grocer

In any case, I found a recipe from scratch at this excellent website with tons of recipes.

If you need to make it from scratch here it is


4 tblsp oil (tel)
2 large onions, finely chopped
1 clove garlic, finely chopped
2 tsp grated, fresh ginger (adrak)
2 potatoes, cut into 1 cm cubes
1/4 cup (60ml) water
750gms minced beef or lamb or pork
1/4 tsp each : ground cinnamon, ground cloves, ground cardamom, ground turmeric (haldi)
2 tblsp ground coriander
1/2 tsp chilli powder
1/2 tsp ground aniseed (saunf) (saunf)
1/2 tsp ground cumin
1/2 cup shelled peas (matar)
4 tblsp coconut (narial malai) cream
1 tomato, chopped or 1 tsp tomato (tamatar) paste (optional)

How to make keema curry:

Heat oil in a large saucerpen. Sauté onions until golden brown. Add garlic and ginger, sauté for 2 minutes.
Add potatoes and water. Simmer, covered, for about 10 minutes, stirring occasionally.
Add minced meat, cinnamon, cloves, cardamom, turmeric, coriander, chilli powder, aniseed and cumin. Stir over heat until water has evaporated.
Add peas and coconut cream. Cook until pears are cooked and curry is dry, stirring constantly.
Add chopped tomato or tomato paste with the pears and coconut, if desired.

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