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Keema Curry (Ground Beef Curry)

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I stop by to see Mama and Dad. Mama is busy in the kitchen. My youngest sister and her hubby are driving down from Carmel-by-the-Sea, California, with their two little girls for a short visit. Mama is busy in the kitchen fixing dinner. She is fixing Keema Curry as my brother-in-law, in particular, is very fond of it. She does that with all her sons-in-law and kids when we visit, so we always look forward to Mama’s “specials” and to her spoiling us!

Keema is ground/minced meat that is fixed with traditional Indian spices. It goes well with most Indian meals, rice, and pilaf. It tastes good with any flat bread or fried bread like Pooris or Baturas.

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Keema Curry (Ground Beef Curry)

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4
A delicious non-vegetarian dish of minced/ground meat and aromatic spices tossed in a fragrant tomato sauce.

Ingredients

  • 1 lb ground lean beef (goat, lamb—see notes if using  80% fat free beef)
  • 1 medium Serrano chili (stem removed and slit in half—remove seeds for less chili heat)
  • 2 tbsp cooking oil
  • ¼ tsp garlic powder (or garlic salt)
  • 2 green cardamoms
  • 1 stick cinnamon (about an inch or ¼ tsp cinnamon powder)
  • 6 whole cloves (⅛ tsp clove powder)
  • 6 whole pepper corns (½ teaspoon pepper powder)
  • 1 medium onion (about ¾ cup when chopped fine or partially puree in a chopper )
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 3 medium Roma tomatoes (or 2 tbsp tomato paste or 2 tomatoes and 1 tbsp tomato paste)
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp red chili powder (more or less, to your taste)
  • 2 medium potatoes (scrubbed clean, peeled, and quartered into 8 cubes )
  • 1 cup fresh cilantro / coriander leaves (1 cup loosely filled cilantro/ coriander leaves, chopped fine)
  • 2 tbsp chopped cilantro / coriander leaves (for garnish)

Instructions 

  • In a medium stew pot, skillet or wok, add about a teaspoon of oil and swirl it around.
  • Turn the stove on medium heat, and when the oil is heated a bit, add the ground beef, breaking it into bits with the spatula.
  • Sprinkle the ground beef with about 1/4 teaspoon of garlic powder or garlic salt.
  • Braise the ground beef, occasionally stirring, until the fat separates, and the beef changes color uniformly and is no longer pink—about 15 minutes. Do not brown.
  • Turn off the stovetop. Drain excess fat. See notes.
  • Meanwhile, wipe the used pot of any traces of the ground beef and put it back on the stove on medium heat.
  • Add 2 tablespoons of oil.
  • Add the slit green chili, then the bay leaves, cardamom, cinnamon, cloves, and pepper. Let sizzle for 30 seconds. **If you are using any of them in powdered form, hold them for now.
  • Add the finely chopped onion and sauté for 8 minutes until ¾ brown.
  • Now add the ginger and garlic paste and sauté for a minute.
  • Add the turmeric, coriander, cumin, chili, and any of the whole spice powders you have decided to use.
  • Sauté for another minute until you feel the ginger sticking to the bottom of the pan and the oil starts to separate.
  • Now add the tomatoes. Stir and cook for another 6 minutes until the tomatoes begin to soften.
  • Add the chopped cilantro, and cook until the oil starts to surface once more. About 2-3 minutes.
  • Add the ground beef and stir well. Cook uncovered for 5 minutes, stirring occasionally.
  • Add 2 cups of water and the potatoes.
  • Add the salt and give it a few stirs.
  • Cover, reduce heat to medium-low, and cook for another 20 minutes, stirring occasionally. If the gravy has thickened too much, add a little more hot water.  
  • Check for salt in the last 5 minutes of cooking. At the same time, check on the potatoes to see if they are done.
  • To check, pierce potatoes with a skewer. It should slide through easily. If not, give it a few more minutes. Turn off the heat and let it sit for at least 5 minutes. Remember, potatoes cook a bit after you turn off the stove.
  • Transfer to a serving dish and garnish with the reserved chopped cilantro.

Notes

1. Serve with plain rice or pilaf, flatbreads, fried bread, or as part of a complete Indian meal.  
2. If you are using 80% fat-free beef, as I do sometimes, then before starting  to cook, prepare to strain the excess beef fat released when cooking. Do this by folding two paper towels together and placing them on the sieve. You will drain the ground beef and a pot underneath, of course, to catch the excess drip. This step is unnecessary if you are using lean beef or lean meats. All you need to do is sauté the ground beef for about 15 minutes and set aside until ready to add to the curry.  
3. If you would like to add peas, you can microwave a cup in a bit of water and add them to the ground beef in the last 5 minutes. Mama always said peas seem to retain their bright color if you do that rather than boil them with the gravy for 15 mins. You can do that, too, if you don't like using a microwave.
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: beef,, curry, lamb, meat
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In Main Dishes

Chicken Curry

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Military style, Dad was transferred to another city. We were all packed and ready to go. It would be a long train journey and our arrival at the train station would be just before lunch.

To avoid the chaos of feeding us at the train station, Mama had Cook fix curry and rice. Then, since all the crockery and cutlery were packed, Mama mixed the rice and curry in a huge ‘thali’ (metal platter). She formed the rice and curry into little golf-sized balls. We gathered around, and she placed them one at a time on our open palms as we scoffed them down. To us, it was the most delicious curry and rice! Needless to say, it was great fun being fed in this fashion. The excitement of the long train journey only enhanced the experience.

The packed trunks and other baggage were loaded onto the waiting military trucks, and off to the station, we went. Pushing our way through the crowded platform, we arrived at the compartment reserved for us.

Mama is busy taking a count of all the hand baggage, and the kids, Cook, and the Orderly assigned to accompany us supervise the loading of all the household goods.

Dad, standing tall and handsome, is being bid goodbye by the junior officers who have come to see him off. We always loved the train journeys and the experience of being served hot spicy Indian food ordered from the dining cart.

The best experience was drinking tea in the cup-sized kullarhs (earthern pots) sold all along the platform by the chaiwalla (tea vendor). He would make his way alongside the train yelling “chai garam” (hot tea). Tea drunk out of the kullarhs had an earthy taste. We saved the earthen pots to throw out the window when the train slowly steamed out onto the open fields. It was a challenge to see who could throw it the farthermost—when our parents weren’t watching us!

I still cannot fix curry and rice or board a train without remembering the curry and rice Mama mixed for our long train journeys.

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Chicken Curry

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
An aromatic, mouth-watering main dish to amaze your dinner guests!

Ingredients

  • 2 lb chicken breasts (boneless, skinless, cut into pieces, washed, and drained (can use thighs or thighs and drumsticks))
  • 2 medium onions (chopped very fine or use a food processor, but do not grind into a paste)
  • 1 tbsp fresh garlic paste (can use bottled )
  • 1 tbsp fresh ginger paste (can use bottled)
  • 2 large or medium potatoes (russet( (peeled and quartered)
  • ½ bunch fresh cilantro (pick leaves, wash, and chop)
  • 2 tbsp tomato paste (or 1 small can (6 oz) tomato sauce)
  • 3-5 tbsp cooking oil (canola, vegetable, corn, peanut)
  • 1 whole Serrano green chili (split half way down the middle(optional) )
  • 1 cup hot water (for gravy)
  • 1 can chicken broth (plain)

Whole Spices

  • 2 medium bay leaves
  • 4-5 peppercorns
  • 4-5 cloves
  • 3 small green cardamom
  • 1 small cinnamon stick (1 inch)

Masala (Spices)

  • ½ tsp tumeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • ¼ tsp chili powder (optional)

Instructions 

  • Heat oil in a dutch oven or large cooking pot over medium heat.
  • Add whole spices and whole green chili (optional). Let splutter a few moments, and then add onions.
  • Sauté till onions are nearly ¾brown. Approximately 8 minutes.
  • Add the chicken. Sauté well until the chicken is nicely glazed, approximately 10 minutes.
  • Add the ginger, garlic, and spice powders. Continue to sauté for about 8 minutes.
  • Now add half of the chopped cilantro and continue to cook, frequently stirring until most of the moisture is absorbed. You can tell when, as the oil starts to appear on the sides of the pan. About 10 minutes more.
  • Add the hot water, stock (add more water if you do not have stock), potatoes, and tomato paste. Cover and let cook until the potatoes are done. Approximately 15 minutes.
  • Serve in a deep dish and garnish with the remaining cilantro.

Notes

You can make more or less gravy by monitoring the water content, but don't make it thin and runny as it loses its flavor.
I add hot water as it continues the cooking process but there is no harm done if you add warm or  coldwater.
Serve with plain rice, an Indian styled pilaf or any kind of flat bread (roti,naan, paratha, pita bread, etc.).
You could also add a vegetable side dish. 
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry
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In Main Dishes

Lamb Curry

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I had a Tweet request for Lamb Curry, so this one is for you, my friend!

In India, sheep and goat breeds vary from region to region depending on agro-ecological conditions. We mainly ate goat meat, but since Father was in the army and moved all over India, we would eat lamb in some areas. This recipe should be good with any variety of lamb. To me, lamb has a stronger flavor than goat. Both meats are good for stews and curries and go well with Indian spices. I like to cook the curry with a couple of marrow bones or bones as it give the curry a great taste. They are a lot smaller than beef bones. When we were growing up, the marrow bone was prized amongst us kids. Bone marrow may sound to many like a terrible thing to eat, but it has tremendous health benefits and is a popular delicacy, particularly in German cuisine. Bone marrow has made a comeback in recent years and is served at trendy restaurants.

At home, since we were a family of 9, there were only a few marrow bones in a curry, so we would take turns and share. On our “Marrow Bone Day,” our place setting would have a marrow spoon. It was a long, narrow metal scoop about 5″- 6″ long that we used to scoop the marrow out. Actually, by the time the curry was cooked the tender part of the bone was soft enough to chew, but Dad frowned on such behavior at the table! But, being kids, we’d sneak into the kitchen and try on occasion to do just that. Cook was sworn to secrecy and would keep an eye out for Father! For those who have chewed on chicken bones and ribs, you know what I mean.

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Lamb Curry

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
A fragrant curry, simmered in spices, yogurt, tomatoes, and onions.

Ingredients

  • 1 large whole black cardamom
  • 2 small whole green cardamom
  • 2 bay leaves
  • 3 sticks (about an inch long) cinnamon
  • 5 cloves
  • 6 black pepper corns
  • 1 medium onion (finely chopped, about 5 oz)
  • 1 large potato (optional, peeled and quartered )
  • 1 small Serrano green chili (optional)
  • ½ tsp ground ginger
  • ½ tsp ground garlic
  • 2 tsp coriander powder
  • ¼ tsp red chili powder (more or less to your taste)
  • ½ tsp turmeric powder
  • 3 tbsp fresh cilantro (finely chopped)
  • 1 tsp garlic salt (or regular salt if you don't have garlic salt)
  • 4 tbsp cooking oil
  • 1 tsp salt (or to your taste)
  • 3 cups hot water

Instructions 

Helpful Hint

  • To make things easier, have all the ingredients ready before you start cooking.  

To Cook

  • Heat oil in a 4-5 quart cooking pot over medium-high heat.
  • Add bay leaves, cardamom, cinnamon cloves, peppercorn, and green serrano. Cook, stirring for about 30 seconds.
  • Add the chopped onions. Sauté, stirring frequently, for about 8-10 minutes until half caramelized (brown).
  • Add the garlic paste, ginger paste, as well as coriander, turmeric, and chili powders, (Alternately, you can mix the spice powders with the ginger-garlic paste and a little water before adding them to the pot). Stir for about a minute until fragrant, stirring and scraping the bottom, so it doesn't stick and burn. If it is sticking, just pour in a little hot water.
  • Add the lamb stew meat, 2 tablespoons of cilantro, and garlic salt (or salt). Cook on medium-high heat for 10 minutes, stirring occasionally. Turn the heat to medium-low, cover, and let it cook in its own juice for another 5 minutes.
  • Uncover and cook until the moisture evaporates and the oil starts to surface on the sides. Be sure to continue to stir occasionally so that the masala does not stick to the pot and burn. 
  • Now add the tomato paste and about a quarter cup of hot water. Let it cook, stirring frequently, for another 4 minutes.
  • Pour the rest of the hot water and let it simmer until the meat is tender, about 25 minutes.
  • If you like to add potatoes to your curry, you can add them at this point. You can add a little more hot water if you like a thinner gravy, but do not let it get too liquidy!
  • Pour into a serving dish and garnish with the remaining cilantro.
  • Lamb Curry pairs well with rice, rice pilaf, naans, or rotis (tortillas). 
Course: Main Course
Cuisine: Indian
Keyword: curry, lamb
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In Gluten Free

Kala Channa Curry (Brown Chickpea Curry)

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I am sorting and cleaning kala channa (desi chickpeas) which are a smaller brown version of garbanzo beans (kabuli channa in India). I plan to soak them overnight to cook the next day.

I recall grocery shopping for them once, straddled on the back seat of a moped. After many practice rounds around the block, I had allowed our ten-year-old son to drive me to the market, which was just around the corner. It was a relatively safe ride as the market was in a cantonment area where military families were given housing accommodation. Since he was never allowed to drive it on his own, he was aware of the privilege. It was a great parental tool for good behavior! Of course, he was eagerly awaiting driving the car, but that was not going to happen any time soon! Driving rules and regulations were not strictly imposed at that time in India, as you can tell!

As with most lentils and beans, chickpeas can be soaked overnight and cooked in several ways. When soaked overnight and sprouted for a few days, they make a power snack. My husband has taken a handful every morning for years.

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Kala Channa Curry (Brown Chickpea Curry)

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people
A delicious bean curry of whole brown chickpeas seasoned with tomato, ginger, garlic, and a blend of Indian spices.

Ingredients

  • 2 cups dried kala channa (brown chickpeas) (or garbanzo beans)
  • 2 tbsp cooking oil
  • 2 medium onions, peeled and chopped very fine (or use a food processor)
  • 1 green Serrano chili
  • 2 tbsp tomato paste (or an 8-oz can of tomato sauce)
  • 1 tbsp ginger paste (preferably fresh)
  • 1 tbsp garlic paste (preferably fresh)
  • Salt to taste
  • 6 cups water (or more, depending on the amount of gravy you want)

Whole Spices

  • 1 large black cardamom (optional)
  • 2 bay leaves
  • 2-3 cloves
  • 4-5 peppercorns
  • 1 small cinnamon stick

Masala

  • 2 tsp coriander powder
  • 1½ tsp cumin powder
  • ½ tsp turmeric powder
  • ¼ tsp red chili powder (to your taste)

Garnish

  • 1 tbsp chopped fresh cilantro (coriander)

Instructions 

  • Heat oil in a 4-6 quart pot over medium heat. Add whole spices, stir, then add theonions and sauté until three-quarters brown (about 7-8 minutes).
  • Add the ginger and garlic pastes and all the masala powders. Stir 2-3 minutes until fragrant. Remember to scrape the bottom of the pan to prevent sticking and burning. If it does start to stick, you can add 2 tablespoons of water, hot or cold.
  • Add the tomato paste with about a ¼ cup water and cook for 3-4 minutes.
  • Add the soaked chickpeas and water. Cover and bring to a boil. Lower heat and simmer for approximately one hour, stirring every now and then (after about 50 minutes, check to see if the chickpeas are nearly done. If it looks like the water is drying up at any point, add a little more hot water).
  • Mash some of the chickpeas against the side of the pan to make a thicker gravy. Cook for another 5 minutes until tender.
  • Garnish with the fresh chopped cilantro.
  • Serve with plain boiled rice, any Indian style Pilaf, or any kind of flat bread.

Notes

You can boil the beans separately until three-quarters done and then add to the curry masala. Simmer for at least 15-20 minutes more to absorb all the flavors of the curry and cook until the beans are completely done.
If substituting with non-organic, canned garbanzo beans, be sure to rinse them to get rid of preservatives.
You can use bottled ginger and garlic paste instead of fresh.
I like to use a pressure cooker to hasten the process. I just follow the manufacturer’s manual on cooking time for beans.  
Cooking time will vary depending on whether you boil the beans first, cook them with the curry mixture, or use cooked canned beans. Remember cooking time also varies depending on the altitude of the place where you live.
Course: Main Course
Cuisine: Indian
Keyword: chickpea, vegan, vegetarian
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In Main Dishes

Kofta Curry (Meatball Curry)

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It was a Saturday afternoon in Calcutta (now called Kolkata), and instead of being sent off to take an afternoon nap, which we detested, Mama roped us kids in to helping the cook prepare the koftas for the big party at our home that evening. Cook spread out a mat on the kitchen floor, first making sure we washed our grimy hands. Then, sitting cross-legged on the mat, we raced to see who could make the best and most kofta balls. Needless to say, we finished in double quick time, so ended up having to take a nap anyway!

The parties were always exciting. We had a huge front verandah that ran the length of the house. We would have a live band with great jazz music. French chalk powder would be sprinkled around one area of the verandah to make the polished marble was smooth for dancing. We were allowed to mingle with the guests when they arrived, but, after making an appearance and treating ourselves to tasty hors d’oeuvres, we were then shunted off for dinner in our private dining hall and early bed. Of course, we would sneak out to peer through door cracks to watch all the dancing and fun until Nanny found us, and we had to run back to our rooms. Our parents gave great parties and the crowd was always huge!

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Kofta Curry (Meatballs Curry)

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
One of our family favorites—curried meatballs drenched in flavor and guaranteed no leftovers!

Ingredients

For the Koftas

  • 2 lbs ground beef ( )
  • 3 tsp garlic salt (or regular salt with added fresh garlic paste)
  • 2 tsp onions (finely diced)
  • 2 tsp fresh cilantro (chopped)
  • ½ tsp salt
  • 2 tbsp oil (to sauté meatballs)

For the Curry

  • 4 tbsp cooking oil
  • 1 large black cardamom
  • 2 green cardamoms
  • 2 sticks cinnamon (1-inch long sticks)
  • 9 peppercorns
  • 2 bay leaves
  • 3 medium onions (diced finely)
  • 2 medium tomatoes (diced finely)
  • 2 tbsp tomato paste
  • ¼ tsp tumeric powder ( )
  • 1 tbsp corriander powder
  • 2 tsp ground ginger
  • 2 tsp ground garlic
  • salt to taste
  • ¼ tsp red chili powder (optional)
  • 2 medium potatoes (peeled and cut into 4 or 8 pieces, optional)

Instructions 

For the Koftas

  • Mix all ingredients (except the oil) together and form into balls, about 1" in diameter.
  • Heat oil in a deep pan, add koftas, and sauté a few minutes, rolling them around gently until the koftas are no longer pink, about 8-10 minutes.
  • Cover, lower heat, and cook for about 5 minutes.
  • Remove the lid and continue to sauté until koftas are lightly browned, but still moist.
  • Remove the koftas from the pan, and set aside on a paper towel to absorb any excess fat.

For the Curry

  • In a 4-6 quart pot, heat the oil on medium heat.
  • Add whole spices and stir a couple of times, then add the chopped onions and sauté until they are three-quarter browned, about 10-15 minutes.
  • Add the spices, ground ginger, and garlic. Continue to sauté for a minute or two.
  • Now add the chopped tomatoes. Cook for 4 minutes until the tomato pieces start to curl.
  • Add 2 cups of hot water and continue to cook another 5 minutes.
  • Now add the kofta balls, lower heat, and simmer for another 10 minutes on low heat.

If Adding Potatoes

  • When adding kofta balls, add the potatoes, add hot water to cover the potatoes, and continue cooking until the potatoes are done, about 15-20 minutes.

Final Hints

  • Garnish with chopped green coriander.
  • Serve with plain white Basmati rice, pea pilaf, or carrot rice.
Course: Main Course
Cuisine: Indian
Keyword: curry, kofta, meatballs
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In Main Dishes

Chicken Jalfrazi

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It is the beginning of winter. I am curled up on the sofa reading. The trees have been stripped bare by autumn winds. It is getting close to dinner and I really do not feel like spending too much time cooking as the book is getting fascinating! I remember a very simple recipe that Mama would occasionally fix with goat/lamb liver and kidney. Since I am not much into liver or kidney, I usually fix it with chicken, but you could use beef, lamb, or goat meat. I set my book aside, and soon I am in the kitchen cutting up the chicken breast and get started. Do I miss my cooks in India? Naah! I enjoy cooking…though clean up is another story!!!

Jalfrazi, jalfrezie, jhal frezi, jaffrazi—many spellings for the same dish has its origins in Bengal. The word “Jal” means spicy in Bengali, but you can make the dish milder by adjusting the spices in the dish to your palate.

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Chicken Jalfrazi

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
A deliciously tangy Indian-style chicken stir-fry in a fresh tomato-based curry. Easy to make and full of flavor!

Ingredients

  • 1 lb boneless chicken breast or thighs
  • 2 large onions (approx. 8 oz)
  • 2 large tomatoes (approx. 3/4 cup)
  • 1 tsp chili powder (to taste)
  • 1 tsp cumin powder
  • Salt to taste
  • 3 tbsp cooking oil
  • Fresh cilantro for garnish (optional)

Instructions 

  • Heat oil in a deep pan over medium heat.
  • Add onions and sauté till golden brown, approximately 8-10 minutes.
  • Add the chicken, salt, chili and powders. Stir a few times.
  • Cover and cook, stirring occasionally, till all the moisture from the chicken evaporates, 7-8 minutes.
  • Uncover and add the tomatoes.
  • Now cook uncovered stirring occasionally till the tomatoes are nicely blended.
  • Add half cup hot water, stir and get all the good braised bits incorporated, then let simmer for 5 minutes to get a thick gravy.
  • Garnish with cilantro.

Notes

Serve with roti (tortillas), naan or paratha.
Course: Main Course
Cuisine: Indian
Keyword: chicken, onion, tomato
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