Last night’s dinner
This got the thumb’s up from Peter who said that it would be perfect if it were cooked in coconut shells instead of ramekins.
I won’t have much time but I want something fantastic and something that will be fairly light but that I have everything in the house for. I found this recipe awhile ago and can’t find the source. I apologize in advance. This is not my original recipe but I’m excited to try it out.
Indian Keema With Ginger
2 tb Vegetable oil
2/3 c Onion — finely chopped
4 ts Garlic — minced
1 1/2 tb Ginger root — finely chopped
2 Hot chili peppers — seeded and chopped
1 lb Lean ground beef — or lamb
1/4 ts Turmeric
Salt — to taste
1/2 c Boiling water
2 ts Garam masala
2 ts Lemon juice
2 tb Parsley — chopped
Heat the oil in a skillet and add the onions. Cook, stirring, about 10 minutes, or until onions are browned. Add the garlic, ginger, and chilies and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping the the spatula to break up any lumps. Cook until the meat begins to brown. Sprinkle with turmeric and salt and stir. Add the water, cover, and cook over low heat about 25 minutes, stirring often to prevent sticking. When ready, all liquid should be absorbed. If it is not, uncover and cook until it is evaporated. Stir in the garam masala, lemon juice, and coriander. Serves 4.