recipe
SOOKHA KEEMA
2 Tblsp light vegetable oil
2/3 cup finely chopped onions
4 tsp. finely chopped garlic
1 1/2 T finely chopped fresh ginger root
2 green chilies, seeded and minced
1 pound lean ground lamb, beef, etc.
1/4 t turmeric
1 1/2 t kosher salt
2 t garam masala
2 t lemon juice
2 T chopped fresh coriander (cilantro) leaves (or
substitute 1 T dried coriander leaves)
1. Heat oil, fry onion on med-high till caramelized
brown (10 min)
2. Add garlic, ginger, and green chilies, cooking
additional two minutes.
3. Add the meat, when it loses it’s pink, raw color
sprinkle turmeric and salt over the meat, stir a moment,
add 1/4 cup hot water. Reduce heat, cover, let the meat
cook thoroughly for about 25 minutes, stirring to
prevent burning. The moisture should be totally
absorbed, if not, uncover and let remaining moisture
cook away.
4. Turn of heat, stir in garam masala, lemon juice, and
chopped coriander.
a perfect type O filler in nori rolls!
Thanks for this recipe. I eat a variation of this at least once a day
(breakfast), many days twice (lunch also). I’ve used
these spices before, but never this combination. I made it for lunch and it was
great.How do you make the nori rolls?
Nancy
October 12th, 2006 at 7:37 am
I made this last night and it was quite good.
1 grated sweet potato
1 grated sweet onion
1 grated carrot
salt
Mix above with 1 beaten egg and 2 tbs spelt flour (or quinoa)
Form into patties (mine didn’t stay together very well) and fry in olive oil
until brown and flip over to cook other side. I ended up just mixing it all
together like hash browns.
Nancy
October 12th, 2006 at 3:52 pm
Sarah thanks for the tip. I didn’t even think of using soaked flax seeds.
Nancy
October 12th, 2006 at 7:59 pm
I used a simple hand grater and it worked fine. Did get some on the floor but I
don’t have a very big work area. Next time I will add some parsley too. The
carrots add a sweetness to them.
Nancy