Tuesday, September 17, 2013

Kheema (Spiced Indian Ground Meat) with Fried Onions

This is another dish I had wanted to try out for our Indian food fest during Labor Day weekend, but didn't get around to it. Kheema is a spiced ground meat dish (beef or lamb) that pairs really well with rice. As with the Khorma, I adapted this recipe from Madhur Jaffrey's An Invitation to Indian Cooking, using fresh tomatoes instead of tomato sauce and  garnished with some sliced fresh jalapenos. Hmmm...I'll bet this would also be delish in a sandwich, kinda like an Indian Sloppy Joe, no?


Fried Onions:
2 medium onions, sliced thinly into rings
6 tbsp. oil

1. Heat 6 tbsp. oil in a heavy skillet or saute pan over medium heat. When the oil is hot, add the onion rings and fry (stirring only occasionally), until they are nicely caramelized. Remove to a paper towel to drain & set aside. You will use the remaining oil in the pan to cook the kheema.

Slice onions into thin rings.

Cook until nicely browned and caramelized.

Kheema:
2 bay leaves
1 3" piece of cinnamon stick
6 whole cloves
2 medium onions, finely diced
1" piece of ginger, minced
5 cloves garlic, minced
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tsp. ground turmeric
3 tbsp. plain Greek yogurt
1 medium ripe tomato, chopped (or 4 tbsp. tomato sauce)
2 lbs. ground beef chuck or ground lamb
1/4 tsp. ground mace
1/4 tsp. ground nutmeg
1 tbsp. salt
1/4-1/2 tsp. cayenne (optional)
2 fresh jalapeños, seeded & sliced for garnish

1. In the remaining oil in the pan that you cooked the onions in, add the bay leaves, cinnamon stick, and cloves. When the bay leaves start to brown (about 1 minute), add the onions, ginger, and garlic. Saute for 10-15 minutes or until the onions start to caramelize. 

2. Turn heat down slightly and add the coriander, cumin, and turmeric. Stir constantly for 1-2 minutes, then add the yogurt. Cook for 30 seconds to 1 minute, stirring, then add the tomatoes. Cook an additional 2-3 minutes until heated through.

3. Add the ground meat and turn the heat up to medium-high. Cook 5-6 minutes until browned. Stir in mace, nutmeg, salt, cayenne and 3/4 cup water. Bring to a boil, cover, reduce heat and simmer for 1 hour, stirring occasionally. 

4. Stir in the browned onion rings and remove the cinnamon stick. Garnish with fresh sliced jalapenos on the side and serve with Basmati rice (or other steamed white rice). 

Bay leaves, cinnamon stick, and whole cloves; ground coriander, ground cumin, and ground turmeric; ground mace, ground nutmeg, salt and cayenne. 

Saute the bay leaves, cinnamon and cloves first, then add the onions, garlic and ginger. Cook 10-15 minutes or until onions start to caramelize.

Turn heat down slightly and add the ground coriander, cumin, and turmeric.

Stir in the yogurt.

Add the tomatoes.

Add the ground meat & brown. Stir in the ground mace, ground nutmeg, salt and cayenne. 

Add 3/4 cup water and simmer, covered, for 1 hour, stirring occasionally.

Serve with Basmati rice and sliced jalapenos on the side. 

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