Try this Keema with Okra recipe, or contribute your own.

Still searching for what to cook ?

Name: Keema with Okra
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Cinnamon; 2 sm Green cardamoumos ground; 1 lg Black cardamon ground; 2 Cloves; 1 Bay leaf; 1 pinch Chilli powder; up to 1/2 tsp; 1/4 ts Turmeric; 1/2 ts Salt; 1/2 ts Garam masala; 1/2 ts cumin seeds Whole; 1 lb Lamb mince; 3 tb Oil of your choice; (up to 4); 3 md onions; 4 Cloves garlic; 2 md tomatoes ripe; 1 1-inch piece ginger finely chopped; Concentrate tomato paste; 1 Sprig fresh coriander; 1 Sprig fresh methi leaves; 8 oz okra Fresh or frozen

Find the most delicious recipes here

INGREDIENTS

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

Servings

INSTRUCTIONS

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,

NOTES

Alert editor

Keema with Okra

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

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,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1327g)
Recipe Makes: 1

Calories: 1954
Calories from Fat: 1348 (69%)

Amt Per Serving		% DV

	Total Fat 149.8g	200 %
	Saturated Fat 52.4g	262 %
	Monounsaturated Fat 73.1g
	Polyunsanturated Fat 14g
Cholesterol 327mg		101 %
Sodium 354.6mg		12 %
Potassium 3044.2mg		80 %
Total Carbohydrate 74.5g		22 %
	Dietary Fiber 23.5g	94 %
	Sugars, other 51.1g
Protein 86.9g		124 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1954

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe