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Keema Mutter (Minced lamb with green peas), with vegetable curry & rice

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Ingredients for the Keema Mutter :

6 tbsp sunflower oil (I used vegetable oil)
2 bay leaves
10 black peppercorns
2 onions, finely chopped
2 tsp ginger, minced (I used ready-ginger, from a tube)
2 tsp garlic, minced
8 tbsp tomato puree (seriously!)
500g minced lamb
150g frozen garden peas (use fresh, if you’ve got them)
1 tsp chilli flakes
1 tsp ground turmeric
1 tsp ground garam masala
sea salt
2 tbsp chopped coriander leaves.

Ingredients for vegetable curry :

A knob of butter
1 tbsp vegetable oil
1 onion, chopped finely
1 clove garlic, minced

2 tsp madras curry powder
half a tsp ground coriander
half a tsp ground cinnamon
half a tsp ground cumin a handful of new potatoes, quartered or 1 potato, peeled and diced small
a handful of chantenay carrots, top & tailed, then halved or 1 medium carrot, peeled & diced small
half a small swede, peeled and diced small
a handful of mushrooms, quartered
400ml vegetable stock
2 tbsp chopped coriander leaves.

Ingredients for white rice :

3-4 cups of basmati rice
sea salt.

Method :

1.  Firstly, turn your attentions to the vegetable curry as this needs time for the vegetables to cook.  To begin with, in a deep saucepan, melt the knob of butter and add the vegetable oil.  Then add the onions and a pinch of sea salt and fry until softened and just beginning to turn golden.

2.  Add the garlic and continue to fry, whilst you add the spices.  Stir to combine and continue to fry gently for another 1-2 minutes or so.

3.  Add the vegetables and stir well, continuing to fry, until the veggies are all coated in the spices.

4.  Add the vegetable stock, stir to combine.  Bring to a boil, then reduce to a simmer and cook (with a lid on the pot, but at half-mast, so that steam can escape) until the vegetables are tender and the sauce is reduced and thickened so that it coats the vegetables.  This should take around 15-20 minutes and you should be able to leave it to its own devices – with just a stir every so often to ensure nothing is sticking to the bottom of the pan – for the duration.

5.  Next, put a saucepan of salted water on to boil, for the rice.

6.  While the water is heating, you can begin the Keema Mutter.  So, in a deep frying pan, heat the oil and add the bay leaves, peppercorns and onions.  Fry, stirring often, until the onions are golden – which takes around 10 minutes.

7.  Once the water for the rice is boiling, reduce the heat to a minimum, to keep it ticking over until you’re ready to add the rice.

8.  In the Keema Mutter pan, add the ginger and garlic and fry, stirring now and then, for 1-2 minutes.

9.  Mix in the tomato puree and fry until you can see the oil definitely separating.

10.  Add in the minced lamb, chilli, turmeric, garam masala and a pinch of salt.  Do not be tempted to pre-cook your lamb, as the fat generated therefrom is an integral part of the dish.  No, this isn’t one for weight watchers!  Cook over a low heat, stirring now and then, until the lamb is cooked through – and about half-way through, add the green peas.

11.  Now back to the rice.  Pour the dry rice into a sieve and run it under a warm tap until the rice stops releasing starch and the water runs clear.

12.  Put the rice into the water and increase the heat to get it boiling.  Stir the rice from time to time to make sure it isn’t sticking to the bottom of the pan.

13.  Once boiling, reduce the heat to an active simmer and cook for 7-9 minutes.  Test the rice, which should be softened all the way through but retaining its shape and with a little bit of bite.  You don’t want it to be crunchy, nor do you want it to be so waterlogged that it is flabby and beginning to lose its shape.

14.  Once done, drain the rice immediately and give it a good shake to remove all the water.  Return it to the pan and thereafter only ever stir it, should you need to, with a fork.  Spoons are too good at breaking it up into mushy little pieces.

15.  Finish both the Keema Mutter and the Vegetable Curry by adding the chopped fresh coriander leaf.  Stir to combine, then serve.

Source: jennyeatwellsrhubarbginger.blogspot.sn

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  4. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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