Serves 6

A traditional meat dish of Pakistan and India, it is normally served as an evening meal.  Kheema may also be used as a sandwich filling.

2 lbs. Beef, Lamb, or Goat ~ Minced or Ground
4 Medium potatoes ~ 1/4 inch cubes
3 Medium onions ~ Thinly sliced
4 Cloves garlic ~ Crushed
2 Cups peas
2 Fresh tomatoes ~ Chopped
1 1/2 Tsp. Tomato paste
3 Tbsp. Olive oil
1 Bunch Coriander ~ Roughly chopped
1 Tsp. Bezar
1 Tsp. Turmeric
1/2 Tsp. Cumin seeds
1/2 Tsp. Cumin powder
1/2 Tsp. Chili powder
1/2 Tsp. Ground Cardamom
1/4 Tsp. Cinnamon
1 Cup water
Juice of 1 Lemon
Sea Salt to taste

Sauté the onion in the oil until dark gold.  Add in the meat and brown. Add all spices and fry for a further two minutes, stirring continuously. Add the tomatoes, tomato paste, and garlic and stir well. Add the water and potatoes, turn the heat to low and cover. Stir occasionally. Cook until all the water is absorbed and the mixture is quite dry. Add the peas and chopped coriander and simmer until the potatoes are cooked.  Squeeze lemon juice over all before serving, and serve with Chapati or other pan cooked breads.

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