Tag: minced meat

Egg Curry and Eggs in Keema (minced meat)

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 I love eggs – they are so versatile and not just for breakfast.

We have been making egg curry in my family for a long time and sometimes my mom will add eggs to minced meat which we call keema, and it is one of my favorites.

Following is a picture of the egg curry where there are more tomatoes which makes it a beautiful bright red.

A recipe for the egg curry follows.

 

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Below is a picture of the keema (minced meat, many times goat) with eggs.

I will post a recipe in another post.

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2 onions, sliced

6 eggs (hard boiled)

1 tsp. cumin seeds

1 tsp. salt

1 tbs. cumin powder

1 tbs. coriander powder

½ cayenne pepper (or to taste)

3 plum tomatoes, chopped or ½ a 16 ounce can of whole peeled tomatoes, crushed

1 cup frozen peas

4 garlic cloves, crush

1 tbs. ginger, minced

2 tsp. oil

Heat oil in a pan and add the cumin seeds.  Let them sizzle for about a minute and then add the onions and salt.  Brown them for about 10 minutes until caramelized.  Now add the ginger, garlic, coriander and cumin powder along with the cayenne.  Stir well and cook for another couple of minutes until the spices are well cooked.  Add the peas and the tomatoes and a cup of water.  Let this liquid simmer for about five minutes to let the flavors develop.

Place the peeled eggs into the sauce – you can poke a few holes in the eggs to allow the flavor to enter.

Cook till the eggs come to temperature and serve hot over rice or with bread.

I serve it here with a salad of corn, radish and scallions.

Enjoy.

Until I eat again!

Meatballs in a Creamy Sauce – and a great way to involve your kids in the kitchen

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Just imagine for a moment, tiny hands making tiny meatballs as you sit back and sip a glass of mine.  How heavenly is that?

Well, you could do that with your kids.

Everyone loves meatballs – I know that I do and you can use them in so many ways.

Here I have them in a creamy sauce with Indian flavors but you can flavor them any way that you like and have them with pasta, make mini burgers, as a snack – the sky is really the limit.

For the mix:

Use your choice of meats – mix and match all you like

Use:

beef, pork, chicken, veal or lamb.

Chop up some herbs like cilantro, mint or dill and add to the meat.  Season with salt and pepper and some garlic would be nice.

Now for the secret – how do you make and keep the meatballs soft?

Bread – plain old white bread – moistened in water and then squeezed – trust me, this is waaay better than bread crumbs.

For the sauce, I added some whipped yogurt and a tiny bit of tomato paste for a lovely hue.

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After your kids have formed the balls, just saute them lightly in some oil and then add to the sauce.

If not using a sauce, just finish cooking them and then make mini burgers for your minis.

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This is where I used the same meatballs with pasta, extra dill and red chili flakes.

I urge you to experiment and get your kids involved.  I promise they will eat everything they make and give you a breather.

Until I cook again!