Apr 04, 2017 My husband, eternal hater of “bland north american food” (his words, not mine), is the only reason I don’t have a from-scratch version of my mom’s dish making a regular appearance on our own table. But keema, he loves, and it’s basically India’s answer to my mom’s hamburger gravy. The same thing on flavour steroids. I know that Indian food can be intimidating because of the bucket-load of ingredients called for. I hate that. With this recipe (and many, truly) you actually have major leeway. The fresh ingredients (onion, ginger, chile, garlic and tomato), are enough to carry the dish on their own. The dry spices each add their own depth, but by all means do not feel like you have to take three buses to little India to buy fenugreek. (Although, let me just say, fenugreek is a wildly delicious, unique flavour and I beg you to buy it if it ever crosses your path organically.) Even just the toasted cumin seeds would make this curry taste delicious. (And if you don’t have whole cumin, sub in a slightly lesser amount of ground.) See? Flexibility. I adore lamb, but you could use beef instead if you like. Or swap in half of the meat for lentils – that would be delicious, I’m going to do it next time. More flexibility! For those not sure if kids would eat it, my two (18-months-old and 3) both gobbled it up for three days in a row. I usually mix some full-fat plain yogurt into their rice to cut the spiciness (and it does double duty to hold the rice together on their forks, preventing rice-ageddon all over the table and floor). They love it. And I love sharing comfort food with them that reminds me of my own childhood and draws on my husband’s. More Delicious Indian Recipes How To Make Paneer At Home Easy Malai Kofta Recipe Best-Ever Butter Paneer Masala Famous Butter Chicken
