Punjabi Minced Curry (Keema Punjabi Masala) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup vegetable oil | 4 teaspoons Garlic Puree | 3 teaspoons Ginger Puree |
| 3/4 cup Onion Puree | 1-3 teaspoons water | 2 tomatoes, chopped |
| 2 tablespoons tomato puree | 1 tablespoon flaked coconut, ground to a powder | 1-1/2 pound lean ground lamb |
| juice of 1 lemon | 1 green bell pepper, seeded and chopped | salt to taste |
| SPICES: 2 teaspoons Garam Masala | 2 tablespoons Mild Curry Powder or Curry Paste | 1 teaspoon poppy seeds |
| up to 3 teaspoons ground red pepper (cayenne) (to taste) | ||
| 1 | Heat the oil and fry the garlic, ginger, and onion purees for, respectively, 1 minute, 2 minutes, and 5 minutes. |
| 2 | Make a paste of the spices, using a little water, then add and fry for 3 minutes. |