Friday, March 5, 2010

A New Recipe!

My German friend gave me this Indian recipe, and I'm serving it for St. Patrick's Day.

Does that make me multicultural?

Seriously, someone should really tell the Irish about this dish.

It is GREEN, after all, and GREEN is the color of the Irish!

Try it!  You'll love the delicious freshness of the recipe!
Tastes like spring, which is on it's way, right?

Kheema Matar
Minced Meat with Peas

4 T. olive oil
1 large onion,diced
6-7 garlic cloves, minced
1 1/2 pounds minced lamb
(Seriously?  Have a heart, people!  I used 1 pound lean ground beef and 1 pound lean ground chicken)
1/2 tsp. ginger (or 1 inch cube fresh ginger, grated)
2 oz. diced green chilies or 2 fresh green chilies, diced
1 tsp. ground coriander
1 tsp. cumin
1/4 tsp. cayenne pepper
1 1/2 c. water
6-7 oz. frozen peas
4-6 heaping tablespoons chopped, fresh green coriander (cilantro)
1 tsp. sea salt
1 tsp. garam masala
1 1/2 T. lemon juice

Heat oil in a large pan over medium-high heat.  Add onions and cook until lightly browned.  Add garlic.  Stir and cook for another minute.  Add meat, ginger, chillies, coriander, cumin, and cayenne.  Stir and cook the meat for five minutes, breaking meat up.
Add the water and bring to a boil.  Cover, turn down heat, and simmer for 30 minutes.
Add the peas, salt, garam masala, and lemon juice.  Mix and bring to a simmer.  Cover and cook another 10 minutes.  Add fresh corriander.  Taste and adjust the balance of salt and lemon juice if needed.
Fat may have accumulated at the bottom of the pan.  Serve with a slotted spoon--do not serve the fatty liquid.
*Using very lean ground beef and ground chicken really eliminated the excess grease.

Serve over warm brown rice.