Kheema is a terrific weeknight meal that can be made with things most people have on hand or in their pantries. Ground lamb is traditional, but ground beef is a good and inexpensive substitute. I like to serve this with rice, naan and raita.
Kheema
2 pounds ground lamb or beef
1 small onion, minced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 green chili, diced (or some ground cayenne, a dried chili or red pepper flakes)
1 1/2 half tablespoons Pataks Curry Paste
Tomato- this can be a small can of tomato sauce, diced fresh or canned tomatoes or a small can of crushed tomatoes
1 cup frozen peas
1/2 to 1 cup plain yogurt
Salt, pepper, sugar
In a Dutch oven saute the onion, garlic and chili in vegetable oil until the onion is translucent (salting the onions will prevent them from browning). Add the ginger and ground meat. Brown the ground meat, breaking it into very small pieces. After the meat is browned, drain off any excess fat that has accumulated. Stir in the curry paste, tomato and frozen peas. Let simmer for 2-3 minutes. Gradually stir in the yogurt. Taste and season with salt, pepper and sugar, adding more curry paste if desired. My sons love this over rice or wrapped up in warm naan, kind of like an Indian sloppy Joe.
Kheema
2 pounds ground lamb or beef
1 small onion, minced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 green chili, diced (or some ground cayenne, a dried chili or red pepper flakes)
1 1/2 half tablespoons Pataks Curry Paste
Tomato- this can be a small can of tomato sauce, diced fresh or canned tomatoes or a small can of crushed tomatoes
1 cup frozen peas
1/2 to 1 cup plain yogurt
Salt, pepper, sugar
In a Dutch oven saute the onion, garlic and chili in vegetable oil until the onion is translucent (salting the onions will prevent them from browning). Add the ginger and ground meat. Brown the ground meat, breaking it into very small pieces. After the meat is browned, drain off any excess fat that has accumulated. Stir in the curry paste, tomato and frozen peas. Let simmer for 2-3 minutes. Gradually stir in the yogurt. Taste and season with salt, pepper and sugar, adding more curry paste if desired. My sons love this over rice or wrapped up in warm naan, kind of like an Indian sloppy Joe.
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