Esta es una exhibición prevé de cómo se va ver la receta de 'Keema With Okra' imprimido.

Receta Keema With Okra
by Global Cookbook

Keema With Okra
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 lb Lamb mince
  • 3 Tbsp. Oil of your choice, up to 4
  • 3 med Size onions, roughly minced, up to 4
  • 4 x Cloves garlic finely minced, up to 5
  • 2 med Size ripe tomatoes
  • 1 x Inch ginger, finely minced Concentrate tomato paste
  • 1 sprg fresh coriander roughly minced
  • 1 sprg fresh methi leaves minced or possibly healthy pinch of dry methi
  • 8 ounce Fresh or possibly frzn okra
  • 1 x Cinnamon stick
  • 2 sm Green cardamoumos grnd
  • 1 lrg Black cardamon grnd
  • 2 x Cloves
  • 1 x Bay leaf
  • 1 pch Chilli pwdr, up to 1/2 tsp
  • 1/4 tsp Turmeric
  • 1/2 tsp Salt
  • 1/2 tsp Garam masala
  • 1/2 tsp Whole cumin seeds

Direcciones

  1. Keema is chopped lamb or possibly beef, and it can be cooked with a variety of vegetables.
  2. Wash and put the mince in a medium size sauce pan with 3 of the onions, garlic, ginger, and tomatoes. Add in all the dry masala. Add in a quarter of a c. of water. Cover with a lid and cook on a slow gas for about 15-20 min till the keema is cooked. When all the water has evaporated and the color of the keema has changed to a pale brown, add in the oil and start to dry roast using a large wooden spoon. Add in the tomato puree, coriander and methi and continue to dry roast till the keema is a golden color. In a large fry pan gently fry the okra and onions till soft (about 4-6 min). Add in all of this to the keema and mix gently. Put into a casserole with a lid. Garnish with a spring of coriande. Serve with either brown rice.