This week I was a lucky girl and got hooked up with some fresh ‘matoes. Oh yeah:
To my fragrant skillet of onion, garlic, and ginger, I added these spices:
Then I added beef. The recipe isn’t designed for draining the beef (if you do, you’ll lose much of the spice goodness!), so I was glad that I bought extra lean ground beef (96/4).
Once the beef was cooked through, I added in 5-6 of those chopped garden-fresh tomatoes(!), along with frozen peas, water, and tomato sauce, and let the mixture simmer for about 5 minutes, covered.
Pretty, pretty. Smells unreal (in a GOOD way, my friends). The last step is to add a splash of malt vinegar or apple cider vinegar to the dish before serving. (The recipe also calls for cilantro, which I omitted because mine was past it’s prime.)
The delicious “juice” made a mess on this plate, but I was in a hurry to photograph, so I didn’t bother to take the time to re-plate it! Serve this dish with pita bread. I loved dipping up the sauce with the pita! This dish was great! I thought the flavors were awesome – so warm and… exotic? Very comforting, almost like an Indian version of Hamburger Helper (minus all the freaky powdered ingredients).
Kheema rating: 8/10
After dinner, I brushed my teeth, mouthwashed, spritzed with perfume, and changed my clothes, before heading out for Martini Monday at Café Felix, and, immediately upon entering the car, was told that I smell like curry. What gives!? Be warned: this dish is potent, kids!
Currently listening to: Yoü And I – Lady Gaga.