December 17, 2010

Kheema chili fry (spicy ground meat)


What I used: Serves 4-6
2 lb ground meat (Turkey/chicken/pork/lamb lean or regular)
2 tsp chili powder
1 tsp cilantro powder
½ tsp turmeric
2 tsp ginger garlic paste
1 cup sour cream
1 cup fresh/frozen peas
1 cup diced onions
Salt to taste

In a large thick bottom saucepan, on medium-high flame, add the ground meat and fry until brown. About 7-10 minutes. Add in all the other ingredients except onions. 

Fry on the same heat for another 7-10 minutes, until the meat oozes out its natural fat.  Create a pit in the middle of the saucepan, by pushing the meat and peas to the sides, so the oil accumulates in the center.  Scoop out all that excess fat and dispose. 

Fry again for another couple of minutes. Turn off the heat and add raw diced onions before it is served with chapathi/naan or plain cooked rice. It can also be used as filling to make a yummy wrap. Enjoy!