Yesterday, on Facebook, after posting a picture of my garlic crusher – a castaway cobble from the streets of Antigua. I received several private messages asking me what I was cooking. So here you go, a step by step pictorial recipe of the traditional Indian dish called Keema.
It is easy, tasty, warm and comforting . You can use ground beef, lamb or turkey. My favorite is lamb because I prefer the taste over beef, and can get it locally grown, and hormone free. (I can with beef too, but not turkey.) I usually use about 4 pounds of meat so that I have leftovers for Elijah’s lunch for the next few days
Here you go.
This is what you need:
4 pounds yellow onion
1/4 cup oil (coconut preferred)
two (or more) green chiles
4 large tomatoes
1 1/2 heads of garlic
2 inches (1 inch radius) ginger
4-5 cardamom pods
1 stick cinnamon
4 pounds meat (lamb, turkey or beef)
Up to 2 cups broth (chicken, beef or veg)
1/3 cup almond or cashew butter
Step one, clean about a a head and a half of garlic and peel about two inches (one inch wide of ginger)
I use a heavy stone to crush and skin my garlic. The stone is a cobble from the streets of Antigua. It is heavy and fits my hand nicely.
After you have skinned your garlic and ginger, chop it finely. I use a food processor for this step. You should end up with about a third of a cup of aromatics.
Now finely slice about 4 pounds of onions. Again, I use a food processor. My Breville
slices them beautifully. After they are sliced, heat about a quarter cup of coconut oil to a nice deep pot, and once nice and hot, add the onions. You can use other oil, but I like the sweet flavor of this oil, and it is very healthy. Your goal is to cook the onions down and brown them. This takes a while – 30 to 40 minutes. So stick around and stir frequently so they do not burn
10 minutes later
Twenty minutes into cooking the onion add about a tablespoon of black mustard seed, 5 cardamom pods, 7 whole cloves and a two inch stick of cinnamon.
Keep cooking and stirring
While the onions are cooking dice two hot green chiles (use less or more to your taste) and add them to the onions.
Still, while the onions are cooking, peel and dice four fresh tomatoes. I peel tomatoes by cutting a shallow cross into the fruit’s skin, then sinking the tomato in boiling water for about 30 seconds, then running cold water over the tomato. The flesh comes off easy.
By now your onions should be almost ready for spice.
In one small bowl put about 3 Tablespoons of Turmeric (a wonder herb – great for reducing inflammation). In another bowl put 4 Tablespoons of ground cumin, 4 Tablespoons of ground cardamom, 1 Teaspoon (more or less) of ground cayenne pepper, 1/8 teaspoon of ground nutmeg.
Onions are finally done! Add the garlic ginger combo and cook for a minute or two.
Now add your spice to the mix. At this point the spice/onion/ginger/garlic mix will start sticking, so begin adding a bit of broth (veg, chicken or beef). Cook this mixture, adding broth as needed for about 3 minutes.
Now add your meat and mix spices in well, then add your diced tomatoes. Cook for as long as you like (the longer the better) adding broth to keep the mixture moist. About a half hour before you are finished add about a third of a cup of almond or cashew butter, and two tablespoons of Garam Masala and salt and pepper to taste.
You can add peas to the mixture, or diced potatoes or edamame. When serving I put cilantro on top, and make a mixture of yoghurt, diced cucumber and onion, salt and cayenne to top the dish with. I also like to serve this with tomato chutney and for those of you who are not wheat free, the Indian bread called Naan.
Here is Elijah and Jack enjoying dinner.