Kheema Masala

beef stock cubes: 3
cardamom pods: 6
cinnamon sticks: 6
dried coriander seeds: 2 tsp
dried cumin seed: 3 tsp
dried fennel seed: 2 tsp
fresh ginger: 1 1" piece
garden peas: to taste (I add a cup)
garlic cloves: 8, minced
Ghee or olive oil: 2 tbsp
ground beef or lamp: 1 lb
onions: 2 large, chopped
tomatoes: 3 large (can used canned)
whole dried cloves: 1 tsp
whole dried hot chilies: 2 tsp
yoghurt: 1/4 cup

Use a relatively low heat to toast the spices--expect STRONG smells, and it takes a while--but don't burn them!

Take the cloves, fennel seed, coriander seed, cumin seed and dried chilies. Place them in a skillet and dry roast them on a stove top on a low heat until they are giving off a pungent smoke (make sure you don’t burn the spices). Take the roasted spices and grind them into a fine powder (this can be done in advance).

Place a tablespoon of ghee in a large pan and heat on the stove top. Fry the cinnamon and cardamom with the garlic, ginger and onions until the onions are soft and golden brown. Add the meat and fry until the meat is brown, then add the spices and fry for another minute (don’t let the spices burn and stick – add little bits of water in order to prevent that). Add the tomatoes and stir for 5 minutes.

Dissolve the stock cubes in about 200ml of boiling water and add to the curry. Stir well before allowing to simmer on a medium heat for an hour until most of the liquid has reduced, Then add yoghurt and simmer for a further 10 minutes. Just before removing from the heat, add garden peas and stir for 5 minutes.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user STILLRISING.