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.
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).