tag:blogger.com,1999:blog-51997481567094043712024-02-06T22:09:11.338-08:00Spicy GardenHome cooked food from India and occasional DIY home projects :)Mitul Phttp://www.blogger.com/profile/03831591351481663948noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5199748156709404371.post-14054291492023924492008-04-03T23:54:00.000-07:002008-04-07T22:55:24.802-07:00Aloo keema (Minced lamb with potatoes)<span style=";font-family:verdana;font-size:85%;" >I've had curried lamb and sheek kabab at many different Indian cuisines. Still there's nothing more tastier than a nice home-cooked meal. My mom always makes us the most delicious vegetarian as well as non-vegetarian food. Usually, when I ask my mom about the ratio of spices, she'll say, a pinch of this and a dash of that. So, I decided to make a recipe using some of the readily available spices in the kitchen. Minced lamb is usually cooked at slow to medium heat for a long time. Here's my version of Aloo Keema. Enjoy !<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiIJlDLVUse9qUowaUNkYcczRoDhKIQaQnBUtzepPy6vcvOBWOVqWt0sinBYP_E-Jf7NDJI0U-r84x5wEsMnQ36-6lzcPiYb7MV-vVPkD94KkKAoy3kqj3E9yEv9ND8OVOFE5d9nOKxc/s1600-h/plate2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiIJlDLVUse9qUowaUNkYcczRoDhKIQaQnBUtzepPy6vcvOBWOVqWt0sinBYP_E-Jf7NDJI0U-r84x5wEsMnQ36-6lzcPiYb7MV-vVPkD94KkKAoy3kqj3E9yEv9ND8OVOFE5d9nOKxc/s400/plate2.jpg" alt="" id="BLOGGER_PHOTO_ID_5186746034212651474" border="0" /></a><span style=";font-family:verdana;font-size:85%;" ><span style="font-weight: bold;">Ingredients:<br />(Preparation time: 30 minutes, Cooking time: 1hr 20 minutes, Serves 6-8)</span></span><span style=";font-family:verdana;font-size:85%;" ><br /></span><ul style="font-family:verdana;"><li><span style="font-size:85%;">1lb of ground lamb</span></li><li><span style="font-size:85%;">3 TBSP freshly grated Garlic<br /></span></li><li><span style="font-size:85%;">2 tsp freshly grated Ginger<br /></span></li><li><span style="font-size:85%;">1 1/2 TBSP Coriander powder<br /></span></li><li><span style="font-size:85%;">1/4 tsp Cumin powder</span></li><li><span style="font-size:85%;">1/2 tsp Turmeric powder</span></li><li><span style="font-size:85%;">1 tsp Red Chili powder</span></li><li><span style="font-size:85%;">1/4 tsp Garam masala</span></li><li><span style="font-size:85%;">2 TBSP of small Green chilies, freshly grated (about 10 Chilies)</span></li><li><span style="font-size:85%;">2 TBSP vegetable oil<br /></span></li><li><span style="font-size:85%;">3 Cloves</span></li><li><span style="font-size:85%;">1-2 Cardamon Pods</span></li><li><span style="font-size:85%;">3-4 small thin </span><span style="font-size:85%;">strips of fresh Cinnamon sticks (about 1/4in wide, 3/4 in long)<br /></span></li><li><span style="font-size:85%;">1/4 tsp Cumin Seeds</span></li><li><span style="font-size:85%;">2 large red Onions, finely chopped</span></li><li><span style="font-size:85%;">1 large tomato, finely chopped<br /></span></li><li><span style="font-size:85%;">2 8oz. cans of tomato sauce</span></li><li><span style="font-size:85%;">2 large red or white potatoes, cut into 1in. pieces</span></li><li><span style="font-size:85%;">1 1/4 tsp salt (to taste)</span></li><li><span style="font-size:85%;">2 tsp lime juice (to taste)</span></li><li><span style="font-size:85%;">3/4 cup of fresh Coriander, finely chopped for garnish<br /></span></li><li><span style="font-size:85%;">Small chopped onion tossed in balsamic vinegar for pickle/side snack (personal preference)<br /></span></li></ul><span style=";font-family:verdana;font-size:85%;" >Here's a picture of some of the spices:</span><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXS1pSUTQ9QlCOSynlugywnwUe3XENRtkrVWr31_QnEUlg64uIlC0sxY2bOTy96xRgkR8oGrasD6aKxrRRnKEEdHH_huMFJGlR440bdBaANYcsXOHOwfO3oe0dGEauJwsW5kqFilHnfY/s1600-h/spices.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXS1pSUTQ9QlCOSynlugywnwUe3XENRtkrVWr31_QnEUlg64uIlC0sxY2bOTy96xRgkR8oGrasD6aKxrRRnKEEdHH_huMFJGlR440bdBaANYcsXOHOwfO3oe0dGEauJwsW5kqFilHnfY/s200/spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5186740528064577970" border="0" /></a></span><span style=";font-family:verdana;font-size:85%;" ><br /></span><br /><span style=";font-family:verdana;font-size:85%;" ><span style="color: rgb(255, 0, 0);"><span style="font-weight: bold;">CAUTION:</span></span> Depending of your spice level, save 1/2 of the green chili paste on the side and add it later if you need. You can always add more later but if you make it too spicy, too salty or too sour, then you might be disappointed. So add these spices according to your</span><span style=";font-family:verdana;font-size:85%;" > taste. One another thing, I usually pop the Cardamon pods by crushing them open. If you don't they have a tendency to pop while you fry them in oil. So be careful and please use gloves when mixing spices with your hands since those small green chilies are extremely spicy. Obviously don't rub your eyes or nose after touching any spice.<br /><br />Ok enough warnings, now on to the recipe to make Aloo keema.</span><span style=";font-family:verdana;font-size:85%;" ><br /></span><ol style="font-family:verdana;"><li><span style="font-size:85%;">Take Garlic, Ginger, Green Chilies, Coriander powder, Cumin powder, Turmeric powder, Red Chili powder, and Garam masala in a large bowl and mix it together to achieve a nice semi-dry paste.</span></li><li><span style="font-size:85%;">Slowly blend in the minced lamb little at a time (don't forget to wear gloves) and set it aside</span><span style="font-size:85%;">. You can let this marinate for 30 min, 4-5 hrs or overnight. I used it right away.</span></li><li><span style="font-size:85%;">Finely chop onions and tomato and set it aside.</span></li><li><span style="font-size:85%;">In a medium sized sauce pan, heat oil to medium temperature. Add in Cinnamon sticks, Cardamons, and Cloves. Let it brown slowly as you experience the nice aroma of these spices. Add in Cumin seeds, wait about 30 seconds, then add finely chopped onions. Mix it well, cover, and heat for 5 minutes or until they become translucent</span></li><li><span style="font-size:85%;">Add in chopped tomatoes, cover and heat for another 5 minutes.</span></li><li><span style="font-size:85%;">Slowly mix in the minced lamb in small portions. Mix is well and try to break it up with your spatula as you mix</span></li><li><span style="font-size:85%;">Cover and cook at medium heat for 15 mins</span></li><li><span style="font-size:85%;">Chop up potatoes in small cubes and set it aside (I submerge them in water with 1 tsp of vinegar for obvious reasons)<br /></span></li><li style="text-align: left;"><span style="font-size:85%;">Add 2 cans of tomato sauce and mix well. The minced lamb tends to get chunky if you don't break it up. Look at the picture below as I broke it up using this particular utensil. You should get a nice consistency at this stage.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUonaWwqD9_EY-OfapLWd04nGTB_hhz3eqQ4pDPMlOLFZkGdRLBsfTCWJScVEJh_Cyox0tqpvuQxbIp9OCIwHs7sTvD3VB46YNAGg0Z_htTUirK6s2zwM6kiYvnFyraIG2yOCovMvAObQ/s1600-h/stovetop.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUonaWwqD9_EY-OfapLWd04nGTB_hhz3eqQ4pDPMlOLFZkGdRLBsfTCWJScVEJh_Cyox0tqpvuQxbIp9OCIwHs7sTvD3VB46YNAGg0Z_htTUirK6s2zwM6kiYvnFyraIG2yOCovMvAObQ/s200/stovetop.jpg" alt="" id="BLOGGER_PHOTO_ID_5186746755767157234" border="0" /></a></li><li><span style="font-size:85%;">Cover and cook at medium heat for 15 minutes</span></li><li><span style="font-size:85%;">Time to taste for spiciness, salt, and lemon. Add each one of these to your taste. Again, if you prefer more spicy just blend some more green chilies.</span></li><li><span style="font-size:85%;">Once you're done adding everything, add in the chopped potatoes, slightly push them into the meat, cover and cook at medium heat for 40 minutes.<br /></span></li><li><span style="font-size:85%;">Add in freshly chopped coriander, then mix it gently, then let it cool down as you turn off heating. Try not to mix the cooked potatoes harshly since they tend to mesh up easily.</span></li><li><span style="font-size:85%;">Serve in on a plate with freshly chopped raw onions soaked in balsamic vinegar and a piece of Nan.</span></li></ol><span style=";font-family:verdana;font-size:85%;" >If Nan is not available, one can use Roti, Bread, or Basmati rice.<br />Enjoy and have a safe cooking experience.</span><span style="font-size:85%;"><br /></span><span style=";font-family:verdana;font-size:85%;" ><br /><br /></span>Mitul Phttp://www.blogger.com/profile/03831591351481663948noreply@blogger.com0