Keema with Okra

Keema with Okra Ingredients

1 lb Lamb mince	1 Cinnamon stick
3 tb Oil of your choice; up to 4	2 sm Green cardamoumos ground
3 md Size onions; roughly	1 lg Black cardamon ground
4 Cloves garlic finely	2 Cloves
2 md Size ripe tomatoes	1 Bay leaf
1 Inch ginger; finely chopped	1 pn Chilli powder; up to 1/2 tsp
Concentrate tomato paste	1/4 ts Turmeric
1 Sprig fresh coriander	1/2 ts Salt
1 Sprig fresh methi leaves	1/2 ts Garam masala
8 oz Fresh or frozen okra	1/2 ts Whole cumin seeds
DRY MASALA

Instructions for Keema with Okra

keema is minced lamb or beef, and it can be cooked with a variety of vegetables. Wash and put the mince in a medium size sauce pan with 3 of the onions, garlic, ginger, and tomatoes. Add all the dry masala. Add a quarter of a cup of water. Cover with a lid and cook on a slow gas for about 15-20 minutes until the keema is cooked. When all the water has evaporated and the color of the keema has changed to a pale brown, add the oil and start to dry roast using a large wooden spoon. Add the tomato puree, coriander and methi and continue to dry roast until the keema is a golden brown color. In a large fry pan gently fry the okra and onions until soft (about 4-6 minutes). Add all of this to the keema and mix gently. Put into a casserole with a lid. Garnish with a spring of coriande. Serve with either brown rice. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Sep 10, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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