January 19, 2016

Kheema curry - ground meat, fenugreek and peas cury

Kheema curry recipe

By
A delicious meat curry made with ground meat, fenugreek, peas and spices.
Prep time: 10 mins Cook time: 30 mins Total time:

Yield: serves 4
Ingredients:
2 lb/1kg ground meat, pork and chicken together taste great
2 cups fresh or frozen peas
1 cup fresh fenugreek leaves, finely chopped
2 medium tomatoes, diced
2 cups red onion, diced
2 tsp ginger and garlic paste
2 tsp cilantro powder
1 tsp red chili powder
1 tsp garam masala powder
1/2 tsp cumin/jeera powder
1/4 cup coconut milk
1 and 1/4 tsp salt, or more if you prefer
2 Tbsp olive oil

Directions:

  1. In a large quart pan on medium heat, drizzle olive oil. When it begins to shimmer, add the ground meat, turn up the heat to high. Roast the ground meat to brown, about 6 to 8 minutes. 
  2. While that is roasting, in a blender, add 1 cup of onions, ginger garlic paste, cilantro powder, and garam masala. Grind to a paste. Set the masala aside. 
  3. Once the meat browns, add chopped fenugreek and salt, cook for a minute, add tomatoes and 1/2 cup of onions. Reserve the remaining onions to garnish before serving. Cook for  a few minutes. Once the tomatoes turn soggy, add peas. Cook for 3 to 4 minutes stirring occasionally.  
  4. Add the ground masala paste and stir in; cook on medium heat for 6 to 8 minutes. Add chili powder and turmeric, stir for a minute. Follow that with coconut milk. Cover and simmer for 10 minutes.
  5. Serve hot with a garnish of raw onions and peppers if you like. Serve with chapatis or naan.
  6. You can use this curry just like chili, on rice, with breads, on pasta, lasagna, burritos, tacos, quesadillas, sloppy joes, you name it, enjoy!