Emprimir
Correo Electrónico
 |
Ingredientes
- 10 oz spinach, roughly chopped
- 10 oz mustard greens, roughly chopped
- 1/2 cup chopped green garlic (scallions may be subbed)
- 2/3 cup chopped cilantro
- 1-2 T vegetable oil (use more oil if your meat is very lean)
- 2 heaping t dark mustard seeds
- 2 heaping t cumin seeds
- 2 T minced ginger
- 2 T minced garlic
- 2 onions, sliced
- 1 t ground cumin
- 1 t ground coriander
- 1/2 t turmeric
- 1/2 t cayenne or paprika
- 2 lbs ground beef (can sub half turkey, chicken, pork, etc)
- 1 1/3 cup whole milk yogurt
- 1 1/2 t garam masala
- 1 T dark brown sugar
- 1 t amchur powder (sub the juice of one lemon or lime if you do not have)
View Full Recipe at The Spiced Life
,%20ours%20is%20excellent.%20While%20we%20were%20browsing%20through%20my%20favorite%20produce%20stand,%20we%20were%20discussing%20what%20to%20make%20while%20she%20was%20here.%20Ever%20since%20she%20had%20her%20Indian%20food%20revelation%20(that%20she%20liked%20it!)%20I%20like%20cooking%20Indian%20food%20for%20her.%20So%20when%20I%20saw%20that%20they%20had%20mustard%20greens,%20I%20gravitated%20towards%20them.%3C/p%3E%3Cp%3EI%20love%20mustard%20in%20Indian%20food.%3C/p%3E%3Cp%3EShe%20does%20not%20like%20mustard%20greens.%3C/p%3E%3Cp%3EShe%20wanted%20kale.%3C/p%3E%3Cp%3EI%20do%20not%20like%20kale.%3C/p%3E%3Cp%3EI%20ended%20up%20buying%20both.%20There%20is%20a%20lesson%20in%20here%20somewhere%20about%20trying%20foods%20and%20deciding%20you%20don%E2%80%99t%20like%20something%20after%20just%201%20or%202%20preparations,%20because%20I%20loved%20that%20kale%20in%20a%20fried%20rice%20I%20made,%20similar%20to%20this%20one,%20and%20Josie%20loved%20the%20mustard%20greens%20in%20this%20kheema.%3C/p%3E%3Cp%3EThere%20is%20also%20a%20lesson%20here%20about%20worrying%20about%20individual%20ingredients%20in%20certain%20preparations,%20where%20everything%20kind%20of%20blends%20together%20to%20create%20a%20new%20whole.%20That%20is%20definitely%20the%20case%20with%20this%20kheema,%20where%20the%20mustard%20greens,%20spinach,%20green%20garlic%20and%20cilantro%20are%20blended%20together.%20(It%20is%20also%20true%20for%20the%20cilantro,%20if%20you%20are%20a%20cilantro%20hater%E2%80%93blended%20and%20cooked%20cilantro%20in%20Indian%20food%20is%20entirely%20different%20from%20cilantro%20in%20a%20Mexican%20salsa.)%20At%20that%20stage%20they%20smelled%20like%20a%20new%20wonderful%20something,%20but%20still%20pungent%20from%20the%20mustard%20greens.%20After%20cooking%20in%20the%20kheema%20with%20the%20yogurt%20however,%20that%20pungency%20was%20toned%20down%20into%20a%20decidedly%20yummy%20new%20something%20yet%20again.%3C/p%3E%3Cp%3EWould%20I%20be%20putting%20this%20recipe%20on%20the%20blog,%20my%20sister%20inquired?%3C/p%3E%3Cp%3EKheema%20With%20Springtime%20Greens%3C/p%3E%3Cp%3ERecipe%20by%20The%20Spiced%20Life%3C/p%3E%3Cp%3EBegin%20by%20heating%20a%20large%20wok%20or%20chef%E2%80%99s%20pan,%20anything%20with%20a%20lid,%20over%20medium%20heat.%20Add%20about%202%20inches%20of%20water,%20and%20when%20it%20comes%20to%20a%20boil,%20add%20the%20spinach%20and%20mustard%20greens%20and%20cover%20with%20a%20lid.%20Tossing%20occasionally,%20let%20the%20greens%20cook%20until%20they%20are%20soft%20and%20wilted,%20but%20still%20bright%20green.%20Transfer%20them%20to%20a%20blender%20with%20some%20of%20the%20water%20(enough%20to%20make%20them%20blend%20easily).%20Add%20the%20green%20garlic%20and%20cilantro,%20and%20blend%20until%20smooth%20(it%20may%20be%20quite%20runny,%20which%20is%20fine).%20Set%20aside.%3C/p%3E%3Cp%3EHeat%20a%20large%20Dutch%20oven%20over%20medium%20high%20heat,%20adding%20the%20oil%20when%20it%20is%20hot.%20Add%20the%20mustard%20seeds%20immediately%20and%20cover%20the%20pot%20loosely.%20The%20mustard%20seeds%20will%20pop%20much%20like%20popcorn%E2%80%93when%20they%20slow%20down,%20add%20the%20cumin%20seeds%20and%20stir%20for%2010-20%20seconds,%20until%20the%20cumin%20seeds%20are%20darkened%20and%20fragrant%E2%80%93do%20not%20let%20them%20burn.%20Add%20the%20onions%20with%20a%20hefty%20pinch%20of%20salt.%3C/p%3E%3Cp%3ECook%20the%20onions,%20stirring%20occasionally,%20until%20they%20are%20dark%20and%20caramelized.%20Keep%20water%20by%20the%20stove%20to%20add%20if%20the%20onions%20seem%20to%20be%20sticking%20or%20scorching.%20This%20will%20take%2010-15%20minutes.%20Toward%20the%20end,%20add%20the%20garlic%20and%20ginger%20also.%20When%20the%20onions%20are%20dark%20enough%20(how%20dark%20they%20will%20get%20depends%20on%20the%20kind%20of%20onion%20you%20use,%20but%20they%20should%20be%20quite%20caramelized),%20add%20the%20ground%20cumin,%20coriander,%20turmeric%20and%20cayenne%20or%20paprika.%20Stir%20briefly%20and%20add%20the%20ground%20meat%20with%20another%20pinch%20of%20salt.%20Break%20the%20clumps%20up%20and%20stir%20fry%20the%20meat%20until%20it%20loses%20all%20pink.%3C/p%3E%3Cp%3EBegin%20adding%20the%20yogurt,%202%20tablespoons%20at%20a%20time,%20and%20stirring%20well%20after%20each%20addition.%20When%20all%20of%20the%20yogurt%20has%20been%20added,%20turn%20the%20heat%20down%20to%20medium%20and%20simmer%20for%205%20minutes.%20Add%20the%20reserved%20blended%20greens.%20Cook%20another%205%20minutes%20and%20then%20add%20the%20garam%20masala,%20brown%20sugar%20and%20amchur%20powder%20(or%20lemon/lime%20juice%20if%20need%20by).%20Taste%20for%20additional%20salt%20and%20serve%20over%20basmati%20rice%20with%20a%20sweet,%20sour%20and%20spicy%20chutney%20(I%20used%20a%20plum%20chutney%20from%20our%20farmer%E2%80%99s%20market).%3C/p%3E){kind=link}