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 firstname.lastname@example.org (Deena Abraham) on Sep 10, 1998,
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|Serving Size: 1 Serving (1327g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 1954
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