21 July 2009

Keema over here...

So, this is my second attempt at posting this recipe. First time, blogger deleted it and I fumed and nearly gave up on the whole Desperately Seeking Sustenance thing. Today I have some patience and some time, so here we go.

Keema is essentially Indian comfort food. My boyfriend's family has it almost every Saturday night - Mrs. S. works during the day most Saturdays, and so Mr. S. makes keema. According to my boyfriend, keema sustained Mr. S. all through university in Newfoundland - it was quick and tasted like home and could be served with rice. Mr. S's keema is usually made with ground beef.

This recipe is not the one that Mr. S. uses to such great effect, mostly because he was away when I made it and couldn't ask him about it. I used ground pork; I tried to remember the basics of Indian cooking (fry the whole spices! let the tomato mixture bubble until the oil has separated!) and the spices that should be used, and I think it came out quite well.

Pork (or whatever) Keema

1 lb ground meat (pork, chicken, beef...)

1 small onion, chopped
2 tbs ginger-garlic paste (buy it - it's easier and tastes exactly the same)
(you're going to have to add the onion to the ginger-garlic paste, run it through a food processor, and essentially make it into an onion-ginger-garlic paste. might as well do that now. we'll wait.)

2 tbs vegetable oil
2 whole black cardamom pods
1 cinnamon stick
1 tbs cumin seed
1 bay leaf
3 cloves

1 tsp dried chili flakes
1 tsp powdered coriander
1/2 tsp turmeric powder
ground black pepper

2 1/2 cups of tomato puree - not paste, puree.

1 cup frozen peas

So, let's get started. Heat your chosen large pan. Add oil. Then add all the whole spices - cinnamon, cardamom, cloves, bay leaf, cumin seed. Cook this until the cumin starts to hiss. Really - you'll know it when you hear it.

Add the onion-ginger-garlic paste and combine with the spices. Cook until it turns a kind of light brown colour.

Add the other spices - turmeric, coriander, dried chili flakes, black pepper, and some salt. You're going to be adjusting the salt later so don't get too hung up on quantities right now. Just throw a shake of it in and you'll be fine. Cook this only for about half a minute.

Add the tomatoes and stir everything into a tomatoey goo. Add a bit of water if you like - maybe half a cup. Cook this for about 3 or 4 minutes until the yellowy oil starts to separate from the tomato.

Add the ground meat. Cook it with the tomatoey goo for about 10 minutes, adding water as necessary. Lots of people enjoy a tonne of sauce, so you may want to go for more water. Add the peas toward the end of the process, stirring through. Peas need about 4-5 minutes to cook with the meat and sauce.

As mentioned previously, this can be served with rice for a very very easy supper, or with roti or naan if you feel like putting more effort in.

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