Kheema with Fried Onion Garnish

Kheema sauteing

1 medium onion cut into very thin slices

4 T peanut oil

2 bay leaves

4 whole cloves

1 cinnamon stick

2 medium onions, finely chopped

1 piece fresh ginger, about a 1-inch cube, peeled and finely chopped

5 cloves garlic, minced

1T ground coriander

1 t ground turmeric

1 T ground cumin

2 T plain yoghurt

2 T tomato sauce*

2 lbs. ground lamb**

¼ t ground mace

¼ t ground nutmeg

1 t salt

¼ t cayenne

Cut onion rings in half and separate.  Heat oil in a heavy-bottomed 10-inch skillet over medium heat.  Add the onions and fry until they are dark brown but not burned, about 8 minutes.  Remove with a slotted spoon and drain on paper towels. Reserve.

Put bay leaves, cloves and cinnamon in skillet.  When the bay leaves start to darken, add the finely chopped onions, ginger and garlic.  Fry and stir for about 10 minutes until the onions darken to a golden brown.  Lower flame and add the coriander, turmeric and cumin.  Continue to fry and stir for 2 minutes.  Add yoghurt and fry for another minute. Add tomato sauce and continue frying another 3 minutes.

Add the ground lamb.  Fry and break up any lumps until the meat is cooked through, about 8 minutes. Finally, add the mace, nutmeg, salt, cayenne and ½ cup water.  Stir, bring to a boil, turn heat to low, cover and simmer for one hour. Stir from time to time.  Remove cinnamon, place in serving dish and scatter browned onions on top.  Serves 4-6

*Can be made from tomato paste in a tube and water.

**Can also be made with ground chuck.


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