Recipe: Kheema Mutter
I am always on the look out for easy recipes to make during the week. I am particularly fond on "one-pot" meals and I have found one that both my husband and I both love. And its so easy to make!! I have modified this recipe, however I will give it to you as it appears in the cookbook and at the end I will tell you what I did differently.
The recipe comes from "200 curries" by Vijayakar Sunil.
- 2 tablespoons oil (I used olive)
- 1 large onion finely sliced
- 3 garlic cloves, crushed
- 1 teaspoon of fresh root ginger - grated finely
- 3-4 chillies deseeded and finely sliced*
- 1 tablespoon cumin seeds
- 3 tablespoon hot curry paste*
- 500g (1lb) minced beef (I generally use lamb as I prefer the taste)
- 400g (14oz) can of chopped tomatoes
- 1 teaspoon sugar
- 4 tablespoons tomato paste
- one small can of coconut cream (mine was 270ml)
- 1 cup peas (I used frozen)
- salt and pepper to taste
- garnish with coriander (cilantro)
1. Heat oil in a large heavy-based pan and add the onions. Cook over a low heat until soft and beginning to turn golden-brown.
2. Add the garlic, ginger, chilli, cumin seed and curry paste and stir-fry over a high heat for 1-2 mins.
3. Add the minced meat and stir-fry for 3-4 mins, Add in the tomatoes, sugar and tomato puree and bring to the boil. Season well, cover and reduce the hear to low. Cook for 1 to 11/2 hours until mince is tender.
|Bubbling away in the pan for 1hour.|
4. Pour in coconut cream and peas 10 mins before the end of cooking time.
5. Serve with rice and/or naan bread, garnish with coriander is desire. It has lots of delicious juices that are wonderful with the naan bread.
* My changes: I did not add the chilli or the hot curry paste as I don't like really hot food. Instead I added a 1/2 jar of Rogan Josh (see below) which gave me the spicy flavours without the heat. If you love heat - go for it and add a jar of curry paste plus the chillies! Besides to peas, it would be nice with spinach or beans as well.