Kheema (Spicy Minced Meat)

My mother-in-law told me that this is the first dish that her children learned when they were away at university abroad. It is easy to make and can be cooked plain or with potatoes, peas or mushrooms. My husband not only provided this recipe, he taught me how to make it - now you know it's gotta be easy!

2 medium-sized onions, peeled and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
1 piece ginger, 2-inches long and 1-inch wide,
peeled and coarsely chopped
4 tablespoons olive or vegetable oil
1 stick cinnamon, about two-inches long
4 whole cloves
4 black peppercorns
1 bay leaf
1-2 whole red hot peppers to taste (optional)
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 small tomatoes, coarsely chopped
2 lbs freshly ground hamburger, chuck or lamb
1 teaspoon salt (or to taste)
juice of 1/2 lime or lemon
chopped fresh coriander (cilantro) leaves for garnish

Place onions, garlic and ginger in blender with 3 tablespoons water and blend into a smooth paste (1 minute). Set aside.

Heat oil in skillet over medium heat. When hot add cinnamon stick, cloves, black peppercorns, bay leaf and the red peppers if you choose to use them. When the peppers turn black (about 10 seconds) add paste from blender. Stir and fry about 10 minutes, adding sprinkles of water if the spices stick to the bottom of the pan. Add the coriander, cumin and turmeric, and fry another 5 minutes, keep stirring. Now put the chopped tomato in, fry another 2 to 3 minutes and add the chopped meat and salt. Fry on high for 5 more minutes, breaking apart the meat as it browns. Add 1/2 cup of water and the juice of the lemon or lime. Bring to a boil and cover. Lower the heat and let the whole concoction simmer for an hour.

Garnish with chopped coriander and serve with rice, chapatis or parathas and a vegetable if you'd like.

Yield: 6 servings

I encourage you to experiment with the ingredients and adjust to your preference. We actually like this dish with extra cumin and red pepper then filled out with left-over boiled potatoes and baby peas. You can add these last two ingredients with the water and lemon juice before covering to simmer.

Enjoy!