Saturday, September 18, 2010
More Local!!! Keema with locally raised grass-fed beef
This morning I had the great pleasure of presenting Keema, a North Indian/Pakistani dish with ground meat and peas, on the Weekend Morning Show with host Kerän Sanders. The beef was from Harbourside Farms in Pilot Mound and is featured in this weekend's Harvest Moon Agriculture Tour.
I also presented the Tuscan Squash Salad, as featured in the previous blog.
Keema (Curried ground meat with peas)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1/2 kg ground beef or ground lamb
3 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala
Salt to taste
2 medium-sized tomatoes chopped fine
1 cup peas (fresh or frozen)
Juice of 1/2 a lime
Chopped coriander leaves to garnish
Heat the cooking oil in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour. Add the ginger and garlic pastes and fry for 1 minute. Add the ground meat and all the powdered spices - coriander, cumin, garam masala and salt to taste. Continue to brown the meat, stirring often to prevent burning. This should take about 5-7 minutes.
Add the tomatoes, stir and cook till they are soft. Add the peas and cook until just tender.
Turn off, the stove add the lime juice and stir.
Garnish with chopped coriander leaves and serve with hot chapatis or parathas.