Recipe - Keema With Okra

1 pound Lamb mince
3 tablespoon Oil of your choice; up to 4
3 md Size onions; roughly
chopped, up to 4
4 Cloves garlic finely
chopped; up to 5
2 md Size ripe tomatoes
1 Inch ginger; finely chopped
Concentrate tomato paste
1 Sprig fresh coriander
roughly chopped
1 Sprig fresh methi leaves
chopped or pinch of dry
methi
8 ounce Fresh or frozen okra

DRY MASALA
1 Cinnamon stick
2 small Green cardamoumos ground
1 lg Black cardamon ground
2 Cloves
1 Bay leaf
1 pn Chilli powder; up to One half tsp
One fourth teaspoon Turmeric
One half teaspoon Salt
One half teaspoon Garam masala
One half teaspoon Whole cumin seeds

keema is minced lamb or beef, and it can be cooked with a variety of
vegetables.

Wash and put the mince in a medium size sauce pan with 3 of the onions,
garlic, ginger, and tomatoes. Add all the dry masala. Add a quarter of a
cup of water. Cover with a lid and cook on a slow gas for about 1520
minutes until the keema is cooked. When all the water has evaporated and
the color of the keema has changed to a pale brown, add the oil and start
to dry roast using a large wooden spoon. Add the tomato puree, coriander
and methi and continue to dry roast until the keema is a golden brown
color. In a large fry pan gently fry the okra and onions until soft (about
46 minutes). Add 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.

Posted to JEWISHFOOD digest by dsabraham@juno.com (Deena Abraham) on Sep
10, 1998, converted by MM_Buster v2.0l.