Kheema

By Wewah

Sort of like an Indian Sloppy Joe, only you serve it over rice! The first version I saw of this recipe was in the Washington Post years ago. This version is the result of trial and error..

Ingredients

• 1 1/2 lb meat loaf mixture (beef, veal, port)
• 2 medium onions
• 6 cloves garlic
• 1 inch of fresh ginger
• 4 dry red chilis, seeds & stems discarded
• 2 teaspoons cumin seeds
• 1/2 teaspoon tumeric powder
• 2 t ground coriander
• 1 tablespoon lemon juice
• 1 1/2 tablespoons tomato paste
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 3 tablespoons cooking oil
• 1 tablespoon vinegar
• 1 1/2 cups water
• 1 c shucked fresh peas
• 3 fresh tomatoes, diced

Preparation

Step 1

Grind the ginger, garlic, red chilis, & cumin seeds together in a spice mill or food processor.

In a heavy 4 quart pan, heat oil and fry the onions until brown. Then drain the excess oil.

On low heat, add ground paste, tumeric, & cook 2-3 minutes.

Add tomato paste & cook 5 minutes.

Add beef & salt and cook and stir well until moisture evaporates.

Add water, bring to boil and simmer covered for 30 minutes.

Add vinegar, sugar, Worcestershire sauce & lemon juice and cook for 5 minutes.

Once cooked, this is not nearly as spicy as it seems when you are making it.

Serve over rice.