4 tablespoon Vegetable oil
2 Bay Leaves
1 3″ long stick cinnamon
1 1/2 cups onion
1 tablespoon ginger
5 cloves garlic
1 tablespoon ground coriander seed
1 tablespoon ground cumin seed
1 teaspoon Ground turmeric
1 tablespoon Tomato paste
2 pounds Ground beef
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground mace
1 teaspoon salt
1/4 teaspoon cayenne
In a large frying pan, heat the oil over high heat. Add the bay leaves and cinnamon. Cook for a few moments until the bay leaf darkens.
Add the onion, ginger and garlic. Cook over medium heat until the onion turns dark brown.
Add the coriander, cumin and turmeric. Cook for two minutes. Add the tomato paste and mix it into the onions.
Add the beef and cook, breaking it up until browned. Add 1/2 cup water, the nutmeg, mace, salt and cayenne.
Turn the heat to low. Cover and simmer for an hour, stirring frequently and adding more water to prevent the mixture from sticking.
Alternatively, you can cook the dish in the oven at 300 degrees for an hour, checking occasionally to make sure that the water has not evaporated.
This recipe yields 6 servings.
Total Carbohydrates: 23.32 grams
Total Carbohydrates minus Fiber: 17.005 grams
Carbohydrates per Serving: 3.9 grams
Carbohydrates per Serving minus Fiber: 2.84 grams
Comments: This is great with stir-fried cabbage, grilled zucchini or green beans. I like it too, with chopped tomato, avocado and cilantro on top. The kheema is dry — by that I mean that it is not thick and bound with a sauce like chili. You can use lamb in place of the beef.