Tag: ground meat
Ginger and Mint Seekh Kebab
I made these a few weeks ago for a barbecue we were having. I decided to make these seekh kebab to serve as appetizers with some shrimp. I love making seekh kebabs since they are so simple and full of flavor.
I kept it real simple for these particular ones. The two main ingredients I added were ginger and mint. I love the two aromatics together- they make anything taste delicious.
I of course started with ground turkey meat. You can use ground pork or lamb but since turkey meat is healthier- I always use that.
I simply marinated the meat with ginger, mint, cilantro, coriander powder and garam masala. I beat an egg for binding and some salt- thats it. It is great for this mixture to sit for a few hours if not over night (that would be ideal). It is amazing what a difference over night makes- the seekh kebab come out a lot more flavorful.
I have extra long metal skewers which I used to make the seekh kebabs on the grill outside. It doesn’t take very long for the meat to cook and so they were done in no time. I served them with some mint chutney and it was a wonderful appetizer.
You could serve in hot dog or any other kind of buns and make a meal out of them. Drizzle some mint chutney on top and maybe some onions and you have a fabulous sandwich.
Try the ginger and mint seekh kebab for your next barbecue….
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Keema Gobi (Ground Meat with Cauliflower)
We made this dish for a cooking class a few days ago. When I was trying to come up with a menu, I wasn’t sure if I should add this dish. It is a concoction that is not very popular amongst Indians as well as Indian restaurants. I wasn’t sure if people would be interested in learning a dish they have never heard of! This is a dish I grew up with- my Mom learned it from her Mom and now has passed it down to me and my sister-in-law. Keema is a word used for ground or minced meat in India. Typically ground goat meat is used with peas or potatoes, but I tend to use either pork or dark meat turkey. The addition of cauliflower is not typical but it is absolutely fabulous. Somehow the broken down soft cauliflower goes really well with the well seasoned ground meat. It is essentially a one pot meal and can be enjoyed with frozen naan or a vegetable rice pulao. All the people who attended the class really loved the aromatic flavor of the dry spices and the wonderful mix of the meat and the cauliflower. Overall it was a successful class!
- 1 pound ground pork (dark meat turkey can be used as well)
- 1 head of cauliflower cut into florets
- 4 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon cumin
- 1 green cardamom crushed
- ½ inch stick cinnamon
- 3-4 cloves
- 1 medium white onion minced
- 4 cloves garlic minced
- 3-4 inch piece of ginger minced
- ½ cup crushed tomatoes
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 teaspoon turmeric
- Salt to taste
- ½ cup cilantro for garnish
In a deep pan, heat the oil and add the bay leaf, cumin, cardamom, cinnamon and cloves.
In the meantime, mince the onion, garlic and ginger in a processor. Once the spices begin to sizzle, add the processed onion mixture. Saute on moderate heat until the mixture turns light brown. Add the crushed tomatoes and saute for another five minutes. Then add the ground meat crushing it down with a wooden spoon to separate and cook. Saute the meat with the tomato mixture for another five minutes. Add coriander powder, garam masala, cayenne pepper, turmeric and salt. Now add the cauliflower florets and cook on medium heat covered till the cauliflower is tender, about 20 minutes. Take the lid off and turn the heat to high and sauté the mixture till the moisture has evaporated, about 7 to 8 minutes. Adjust seasoning, and sprinkle cilantro before serving.
