Recipe: Keema With Okra [edit]

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Yield: 1 servings

[edit] Ingredients

1	pound Lamb mince
3	tablespoons Oil of your choice, up to 4
3	medium Size onions, roughly chopped, up to 4
4	Cloves garlic finely chopped, up to 5
2	medium Size ripe tomatoes
1	Inch ginger, finely chopped
	Concentrate tomato paste
1	sprg fresh coriander roughly chopped
1	sprg fresh methi leaves chopped or pinch of dry methi
8	ounces Fresh or frozen okra
1	Cinnamon stick
2	small Green cardamoumos ground
1	lrg Black cardamon ground
2	Cloves
1	Bay leaf
1	teaspoon pch Chilli powder, up to ½
¼	teaspoon Turmeric
½	teaspoon Salt
½	teaspoon Garam masala
½	teaspoon Whole cumin seeds

[edit] Preparation

Step 1

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

Step 2

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 15-20 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 4-6 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.