Cheap, Fast and Exotic Kheema |
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AN EASY TASTE
OF FARAWAY |
You're in for a treat this month. We have selected four recipes that will take you and your family far far away from everyday American fare. Yet the preparations are easy and fast (much less than sixty minutes). You won't break your budget either, since all four dishes rely on ground meat.
Most ingredients are available at your regular market. The Garam Masala (a blend of dark spices) is available at Indian grocery stores, or from Namaste or Penzey's .
The first three recipes are the easiest initiation to Indian food. The fourth recipe, Laap, is a fantastic salad/dinner from Northern Thailand. All four recipes will be ideally complemented by oven-baked Jasmine or Basmati rice .
If you cook for children, remove the whole spices before serving, and leave the jalapeños in big chunks so as not to offend picky palates by mistake...
As far as the cilantro is concerned, one bunch, once the thick stems are removed and the leaves are chopped, should yield about 1/2 cup.
The very cool (or is it rad?) LP covers from the heyday of Jungle Jazz are from Show and Tell .
RECIPES
Kheema Murgh (very light. Serves 3 to 4)
3 tablespoons oil
1 cinnamon stick
4 green cardamom pods
2 bay leaves
2 small onions, chopped
3 cloves garlic, peeled and grated
1 thumb worth of ginger, peeled and grated
1 jalapeño pepper, seeded and chopped
1 lb ground chicken
1/2 teaspoon turmeric
1 teaspoon Garam Masala
1/8 to 1/4 teaspoon cayenne pepper, or to taste
1 teaspoon salt
juice of one lemon
2 cups frozen peas
1 bunch cilantro, washed, stemmed, and coarsely chopped
Heat the oil in a non-stick frying pan. Throw the cinnamon, cardamom, and bay leaves in the oil. A few seconds later, add the onion, garlic, ginger and jalapeño. Stir-fry on a medium-high flame until the onion browns a bit.
Add the chicken and break it up with the spatula while adding the turmeric, Garam Masala, cayenne, salt and lemon juice.
When chicken is no longer pink, add the cilantro and the peas. Keep cooking, stirring often, just until the chicken is done and the peas are not raw.
Kheema Alu (hearty, serves 4)
1 1/2 tablespoon oil
2 small onions, chopped
3 cloves garlic, peeled and grated
1 thumb worth of ginger, peeled and grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/8 to 1/4 teaspoon cayenne pepper, or to taste
About 1 1/4 lb ground beef (85% is best)
A 14 1/2 oz can diced tomato
1 jalapeño pepper, seeded and chopped
1 1/4 teaspoon salt
2 potatoes, peeled and cubed (1")
juice of one lemon
1/2 cup water
1 bunch cilantro, washed, stemmed, and coarsely chopped
Use a non-stick skillet with a lid. On a medium-high flame,sauté the onion in the oil until it starts to brown.
Add garlic, ginger and spices, stirring often.
When blended, add beef and break it up with a spatula.
When mostly no longer pink, add the canned tomatoes and their liquid, and the jalapeño.
After a few minutes, and when the beef is thoroughly broken up, add the salt, lemon juice, potato cubes and water. Stir well and bring back to a boil. Reduce to a simmer and cover.
After about 15 to 20 minutes, check that the potatoes are done, check the salt and blend in the cilantro.
Kheema Matar (rich. serves 4)
2 tablespoons oil
2 small onions, chopped
5 cloves garlic, peeled and grated
1 thumb worth of ginger, peeled and grated
1 1/4 lb ground lamb
1 jalapeño pepper, seeded and chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper, or to taste
2 cups frozen peas
1 bunch cilantro, washed, stemmed, and coarsely chopped
1 1/4 teaspoon salt
1 teaspoon Garam Masala
juice of one lemon
Use a non-stick skillet with a lid. On a medium-high flame,sauté the onion in the oil until it starts to brown. Add garlic and ginger and fry a minute longer. Then add meat, jalapeño and spices. Break the meat up with the spatula. When meat is mostly no longer pink, add 1/2 cup water. Stir well and bring back to a boil. Reduce to a simmer and cover. Let simmer for 20 minutes.
Uncover and add peas, cilantro, salt, garam Masala and lemon juice.
Turn fire up to medium and cook 10 minutes more.
Serve with a slotted spoon to leave some fat behind.
Laap (lo-cal but hi-flav. Serves 3 to 4)
1 lb ground chicken
juice of 2 lemons
1 cup loose chopped fresh mint
1 cup loose chopped cilantro
1 tablespoon brown sugar
2 tablespoon soy sauce (fish sauce is more authentic, but soy is fine)
4 scallions, chopped
1 jalapeño, seeded and chopped
1/8 to 1/4 teaspoon cayenne, or to taste
1 head romaine lettuce, washed.
On a medium fire, in a non-stick frying pan, start cooking the chicken with nothing else. Break the meat up with a spatula. Don't allow it to sear.
After a while, when chicken is mostly done, add all the other ingredients except for the romaine lettuce. Keep stirring and cooking just until the chicken is done.
Add another splash of soy sauce if needed.
To Serve: make nice bed of romaine on the plates, with a mound of oven-baked rice on the side. Spoon the warm meat and juice on the romaine and serve immediately.
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