Food recipes
Keema
Keema Ingredients: beef, grass-fed, ground, raw onions, raw spices, ginger, ground spices, curry powder spices, garlic powder peppers, jalapeno, raw salt, table spices, pepper, black soup, chicken broth or bouillon, d...
Keema
Ingredients:
beef, grass-fed, ground, raw
onions, raw
spices, ginger, ground
spices, curry powder
spices, garlic powder
peppers, jalapeno, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
Heat large skillet over medium-high heat.
Add beef and cook, stirring until browned, about 5 minutes.
Add next 7 ingredients.
Reduce heat to medium and cook, stirring, until onions are translucent, 3 minutes.
Add broth and peas; cook until broth is reduced and peas are are hot; 2 minutes.
Serve with rice and condiments: chutney, chopped peanuts chopped fresh cilantro and sour cream.
We keep minced ginger in a small container in the freezer compartment and make chicken broth from the bones whenever we have chicken and keep a bottle of chutney around just for this dish.
One small jalapeno is sufficient if not generous for the amount (remember to use gloves).
Warning; this dish is too small for our family of eaters.
We double it and have extra food the next day.
Ingredients:
beef, grass-fed, ground, raw
onions, raw
spices, ginger, ground
spices, curry powder
spices, garlic powder
peppers, jalapeno, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
Heat large skillet over medium-high heat.
Add beef and cook, stirring until browned, about 5 minutes.
Add next 7 ingredients.
Reduce heat to medium and cook, stirring, until onions are translucent, 3 minutes.
Add broth and peas; cook until broth is reduced and peas are are hot; 2 minutes.
Serve with rice and condiments: chutney, chopped peanuts chopped fresh cilantro and sour cream.
We keep minced ginger in a small container in the freezer compartment and make chicken broth from the bones whenever we have chicken and keep a bottle of chutney around just for this dish.
One small jalapeno is sufficient if not generous for the amount (remember to use gloves).
Warning; this dish is too small for our family of eaters.
We double it and have extra food the next day.