2 onions, minced 2 T olive oil or coconut oil 3 garlic cloves, minced 1 minced jalapeño 1 lb ground beef or lamb 1 T garam masala 2 tsp ginger 1 tsp cumin 1 tsp coriander 2 tsp turmeric 1/4 tsp cinnamon salt and pepper to taste 1 regular 15 oz. can of diced tomatoes… Continue reading Keema
Category: lamb
Karjalanpaisti (Karelian Stew)
Serves 6 to 8 This straightforward stew – traditionally cooked in a sarpaneva (pictured at right) and served with small boiled potatoes and lingonberry preserves – forms the base of the Finnish holiday dinner. While the meat may be fork-tender after 2 1/2 hours of braising, cooking the stew longer breaks down the vegetables that… Continue reading Karjalanpaisti (Karelian Stew)
Goat (or beef or lamb) Korma
Serves 4-6 3-4 tablespoons ghee2 onions, sliced1/2 cup crispy almonds or cashews2 pounds goat shoulder roast, cubed (lamb or beef would be fine, too)1 teaspoon coriander powder1 teaspoon garam marsala powder1/2 teaspoon mace powder1/2 teaspoon cardamom powder1/8 teaspoon cayenne pepper2 cups beef broth (or goat broth if you have it)2 bay leaves1 tablespoon ginger, minced1… Continue reading Goat (or beef or lamb) Korma