Catch-up post!

Friday – chicken enchiladas.  This is an America’s Test Kitchen recipe and as such requires very little re-jiggering, so I’m just going to post the link.  Chicken Enchiladas With Red Chile Sauce. Yes, it’s behind a paywal l, but you can see it for free if you sign up for the 14-day trial.

Saturday – keema.  Husband cooking!  DH’s father is a diplomat, meaning DH grew up traveling all over the world.  This recipe comes from my mother-in-law from when they lived in India.  It can be made with beef (easier to get in the US) or lamb (more authentic for obvious reasons).  This week we made it with some of the amazing ground beef my parents gave us from the 1/4-cow they bought direct from a farm. OMGYUM.

Like nearly all Indian recipes, the list of ingredients is long, but most of them are spices and therefore this recipe is far less intimidating than it looks.

  • 3 medium onions, cut into half-rings
  • 2 bay leaves
  • 1 cinnamon stick
  • 1″ fresh ginger, minced
  • 6 whole cloves
  • 2 medium onions, diced (yes, these are different onions)
  • 5 cloves garlic, minced
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 2 tbsp plain yogurt (use Greek, or strain your own through a coffee filter)
  • 2 tbsp tomato sauce (from a can)
  • 2 lb ground beef or lamb
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 1 10-oz pkg frozen peas

Heat veg oil in a medium skillet.  Add sliced onions (half-rings) and fry until browned and crispy.  Drain on paper towels and set aside.

In a much larger skillet or chef’s pan, heat more oil.  Add bay leaves, cinnamon stick, and cloves.  Fry until bay leaves darken and cinnamon stick starts to uncurl, then add diced onions, garlic and ginger.  Stir-fry 10-12 minutes, stirring constantly. Reduce heat and add coriander, cumin, and turmeric.  Fry 2-3 more minutes.

Add yogurt, cook 1 min.  Add tomato sauce, cook 2-3 minutes stirring constantly.  Add meat, raise heat, and brown for 7-8 minutes.  Add nutmeg, salt, cayenne, peas, and 1/2 cup water.  Bring to a boil, then reduce heat and simmer for 1 hour partially covered.  If there seems to be too much liquid towards the end, remove the cover and crank up the heat to evaporate.  (I like my keema very dry and starting to brown on the bottom of the pan.  You can leave it more chili-like if you prefer.)

Add fried onions, stir to combine.  Serve over basmati rice with additional yogurt on top.

Sunday – leftovers!

Dylan was not in an eating-dinner mood for either of these meals, I’m sad to say.  Normally he loves both of these.

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