Indian Cooking Unfolded : A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less (9780761177005) by Iyer Raghavan

Author:Iyer, Raghavan
Language: eng
Format: epub
Publisher: Workman Pub Co
Published: 2013-05-08T04:00:00+00:00

Curiously similar to the oh-so-popular children’s favorite, sloppy joe, without the drenching tomato sauce, this dish packs subtle flavors with a slight kick from the chiles. Called kheema (which means “ground meat”) in Hindi, it is comfort food to the millions who consume meat in India. The peas provide color and flavor and the fresh herbs, including mint, are the perfect mate to lamb. Serve this with some store-bought naan or pile it in hamburger buns for that American sloppy experience.

Serves 4

1 small red onion, coarsely chopped

4 pieces fresh ginger (each about the size and thickness of a 25-cent coin; no need to peel the skin)

1 to 2 fresh green serrano chiles, stems discarded

2 tablespoons canola oil

1 pound ground lamb

1 teaspoon garam masala, homemade (page 41) or store-bought

1 teaspoon coarse kosher or sea salt

2 cups frozen green peas, thawed

¼ cup finely chopped fresh cilantro leaves and tender stems

¼ cup finely chopped fresh mint leaves

1 Place the onion, ginger, and chile(s) in the bowl of a food processor. Using the pulsing action, mince these ingredients to create a pungent-smelling blend. Letting the processor run constantly instead of using quick pulses will create an unwanted watery mélange.

2 Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the minced onion mixture to the skillet and stir-fry it until the onion is light brown around the edges and the chiles smell pungent, 2 to 3 minutes.

3 Add the ground lamb, breaking it up into smaller pieces with a spatula to ensure even cooking and browning, and cook, uncovered, stirring occasionally, until the lamb has lost all its liquid and has browned, about 5 minutes. Sprinkle in the garam masala and salt. Continue to cook the lamb, uncovered, stirring occasionally, until the spices scent the meat, 1 to 2 minutes.

4 Stir in the peas, reduce the heat to medium-low, and let the lamb simmer, uncovered, stirring occasionally, until the peas warm through, about 5 minutes.

5 Stir the cilantro and mint into the spiced lamb and serve it warm.

Extra Credit

Ground beef, turkey, chicken, or pork are all fair game as alternatives to the lamb in this recipe. Turkey and chicken cook faster than any of the other meats so adjust your cooking time accordingly.

Mint and cilantro, two equally assertive herbs, when brought together form a harmonious balance and cancel each other’s sharp presence. Cilantro haters won’t notice the lanolin-like (yes it’s the same chemical in soap) presence of their nemesis and mint loathers will be pleasantly surprised at its diminished fragrance. Fresh tarragon and basil, in equal proportions, make a great match also.

During the peak of summer when you have tomatoes growing out of your ears, hollow out a few of the wondrous vine fruits and stuff them with this slightly warmed lamb studded with green peas. Makes an elegant and tasty meal.

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