One year we focused on Middle Eastern, Indian, and here's a stretch from a library located in south Louisiana, Cajun classics. The Cajun classics presentation was really great, though, as we brought in Marcelle Bienvenu, a Louisiana food writer & author.
My exposure to Indian food was limited, so I did a tremendous amount of research looking for recipes that would appeal not only to our audience, but to me, as well. When I saw the picture of Kheema Bhurjee, I thought it looked delicious. I had a moment of hesitation, however, as it contained ground lamb, and I'm just not a big fan. I made the decision to substitute ground beef, though, and it was delicious. Throughout the past 4 years, I've tweaked this recipe everytime I've made it, the main reason is that I never can put my hands on the original recipe when I decide to make it, so I improvise. Of course, through the magic of this blog, this version will always be available.
3 tablespoons vegetable oil
2 lbs lean ground beef
2 large onions, diced
6 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
28 oz can diced tomatoes
1 lb bag frozen green peas, thawed
Juice of 1 lemon
Salt to taste
Hot cooked basmati rice and/or naan
Optional: Sliced jalapenos, chopped cilantro, and yogurt, for garnish
• Heat the oil in a large skillet.
• Add the onions, garlic, and jalapeno - cook over medium heat for 8-10 minutes
• Add the ground beef and cook through
• Drain off extra grease
• Add all spices to ground beef and cook for 10 minutes, stirring often
• Add tomatoes, cover, and cook on low until tomatoes have softened and most of the liquid has evaporated, about 20 minutes.
• Add peas and continue to cook on low until heated through, about 5-10 minutes.
• Remove from heat, stir in lemon juice, and add salt according to taste.
• Serve over rice or with naan.
• Garnish with yogurt, cilantro, and extra sliced jalapenos, if desired.
• If you’re not a cilantro fan, you can garnish with parsley.
Enjoy!
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This looks so delicious Louanne! I would of used beef too. I might even be able to get my picky family to eat this. Love your idea for the Shakespeare names!
ReplyDeleteHey Reeni! My husband, the "selective eater" will eat it without the peas. I'm glad someone else sees the genius in using Shakespeare to push a cooking program, LOL!
ReplyDeleteThis dish was fantastic. I recommend it to all of Lou's readers. We had a great time with the cooking programs too!
ReplyDeleteI love Indian food, so I often try sneaking spices into mince recipes (: This was my take oh Shepherd's pie:
ReplyDeletehttp://mummyicancook.blogspot.com/2011/03/masala-kheema-shepherds-pie.html