Kheema with Fried Onions and Peas
Yield: 6 servings
1 medium onion, thinly sliced
4 tablespoons vegetable oil
2 bay leaves
1 10 cm stick cinnamon
6 whole cloves
2 medium onions, finely chopped
1 2.5 cm cube fresh ginger, finely chopped
5 cloves garlic, crushed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 natural yogurt
1 medium tomato, peeled and chopped
900 g minced lamb or beef
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4-1/2 teaspoon cayenne pepper, optional
150 ml water, fresh or frozen
150 g peas, fresh or frozen
I have also used both reconstituted soya mince and minced quorn
for successful vegetarian versions.
Halve the onion rings and separate. Heat the oil in a large frying
pan over a medium heat. When hot, add the halved onion rings and
fry them for 5 minutes until dark brown but not burned. Remove
with a slotted spoon and spread on kitchen paper.
Put the bay leaves, cinnamon and cloves in the hot oil. Add the
finely chopped onions, ginger and garlic. Fry, stirring for 10-12
minutes, until the onions darken to a medium brown. Lower the
flame and add the coriander, cumin and turmeric. Fry for 2 minutes,
stirring all the time. Add the yogurt and cook, stirring for
another minute. Now put in the chopped tomato, and keep frying
and stirring for 2-3 minutes. At this point I usually remove the
cloves while I can still see them.
Add the meat. Raise the flame to medium and fry, breaking up all
the lumps with the back of a slotted spoon, for about 7-8 minutes.
Next, put in the mace, nutmeg, cayenne and water, and stir. Bring
to the boil, cover, turn the flame down to low, and simmer for 50
minutes. Add the peas and cook for another 10 minutes. Mix in
the browned onion half-rings. Remove the cinnamon and bay leaves.