A mainstay of mine for 40 years.
Try it. You'll be glad you did.
Keema Muttar Methi
---------------------------------
1 lb lean ground beef
1/4 cup oil (don't worry, it doesn't remain in the dish---that much is necessary for it to cook right)
2 tennis-ball-sized onions (medium chopped)
1 cup green peas (frozen are best---canned are too soft)
1/8 cup dried Fenugreek (Methi) leaves
1 tsp finely mashed/chopped garlic (fresh only---the pre-grated kind in a jar is flat and tasteless)
1 tsp grated ginger (the pre-grated kind in a babyfood-sized jar is quite good)
1 tsp hot chili powder (not cayenne, but the Indian store kind)
1 tsp salt
----------------------------------
Medium-Brown the onions in the oil, adding the garlic and ginger during the last 2 minutes
Add the meat, chili powder, and salt. Brown thoroughly, cutting and stirring, until the oil separates
Stir in 1 cup water and the fenugreek leaves, cover the pan, and set heat to medium-low
Cook for about an hour, stirring occasionally
DRAIN THOROUGHLY by putting the mixture into a sieve or colander, and leaving for 5-10 minutes (greasy is bad!)
Return to pan, and stir in peas (cook peas separately before adding)
Toss-mix with pre-cooked plain Basmati rice to taste. Start out a light ratio, though---this is "punchy" and doesn't take as much as you expect to make a flavor bomb.
----------------------------------
It's AMAZING. Far tastier than the short ingredient list would imply.
Doubling the recipe works fine. (Takes a pretty big pan to hold, though)
Try it. You'll be glad you did.
---------------------------------
1 lb lean ground beef
1/4 cup oil (don't worry, it doesn't remain in the dish---that much is necessary for it to cook right)
2 tennis-ball-sized onions (medium chopped)
1 cup green peas (frozen are best---canned are too soft)
1/8 cup dried Fenugreek (Methi) leaves
1 tsp finely mashed/chopped garlic (fresh only---the pre-grated kind in a jar is flat and tasteless)
1 tsp grated ginger (the pre-grated kind in a babyfood-sized jar is quite good)
1 tsp hot chili powder (not cayenne, but the Indian store kind)
1 tsp salt
----------------------------------
Medium-Brown the onions in the oil, adding the garlic and ginger during the last 2 minutes
Add the meat, chili powder, and salt. Brown thoroughly, cutting and stirring, until the oil separates
Stir in 1 cup water and the fenugreek leaves, cover the pan, and set heat to medium-low
Cook for about an hour, stirring occasionally
DRAIN THOROUGHLY by putting the mixture into a sieve or colander, and leaving for 5-10 minutes (greasy is bad!)
Return to pan, and stir in peas (cook peas separately before adding)
Toss-mix with pre-cooked plain Basmati rice to taste. Start out a light ratio, though---this is "punchy" and doesn't take as much as you expect to make a flavor bomb.
----------------------------------
It's AMAZING. Far tastier than the short ingredient list would imply.
Doubling the recipe works fine. (Takes a pretty big pan to hold, though)
