Recipe: Aromatic Kheema or Indian Chilli made with freshly ground spices
Serving Size: 4
Total Cooking Time: 45 minutes
2 tablespoons coconut oil (my choice) but any vegetable oil will work
1 large tomato
1 ½ large onion
2 tablespoons chilli powder (less or more depending on your spice level)
1 teaspoon turmeric
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon cumin seeds
2 tablespoons coriander seeds
6 cardamon pods
1 tablespoon black peppercorns
2 cinnamon sticks
1 bay leaf
cilantro/coriander leaves for garnish
1 tablespoon lemon or lime juice
salt to taste
1. Mix the ginger and garlic paste into the meat and leave aside.
2. Chop onions into large pieces (they will go into the grinder soon)
3. Add one tablespoon of coconut oil to a small heated pan (medium heat). Add the onions, cumin, cardamom, cloves, peppercorns, cinnamon, and bay leaf. Saute with a spoon until light brown in color. Cool for 10 minutes.
4. Grind this spice mixture in a wet grinder to make a paste using a little water. Set aside.
5. Blanch the tomato (boil in water and remove skin). Chop into small pieces and set aside.
6. In a pressure cooker (a medium sized pan will work too), heat the remaining coconut oil on medium heat. Add the ground spice mixture, turmeric, and chilli powder. Stir for 1-2 minutes, then add the meat, mix everything well. Add chopped tomato and a some water if needed. Add salt to taste. Pressure cook or cook in pan with lid on (checking and stirring occasionally) until cooked through. Usually takes about 20-25 minutes.
7. Garnish with chopped, fresh coriander leaves and lemon or lime juice.