Beef/Lamb Kheema with Peas

Ingredients:

1. 3/4 – 1 pound ground lamb or beef
2. 1 medium onion
3. 1/4 green bell pepper
4. 1/2 packet of frozen peas
5. Thumb sized piece of ginger
6. Coriander powder – 1 tsp
7. Garlic paste – 1 tsp
8. Eastern meat masala – 1 tsp
9. Red chili powder – 1/4 tsp
10. All Spice – 1/4 tsp
11. Cinnamon and Clove powder – dash
12. Cumin seeds – pinch
13. Salt to taste

In a medium sized wok, heat a little bit of olive oil. Add cumin seeds when hot. Add onions and roast till they are translucent.  Add ginger and the rest of the powders except for the cinnamon and clove and roast for 5 minutes on medium high heat. Add the green bell pepper and continue to roast for another 5-8 mins. Now add the beef/lamb and break it into small pieces. Add salt, all spice and cinnamon and clove powder and peas and  roast on medium high heat for 5 min. Lower the temp to medium low, cover and cook for 5 min. Increase temp for the last 5 minutes while stirring till oil separates.

Thought: Shrimp in a white wine garlic sauce

Want to try and make a white wine garlic sauce and add shrimp to it in the end. Should be a simple process of sauteing the garlic in some olive oil, adding white wine and reducing it with some herbs, salt and pepper. Will try it and post the final recipe.

Beef/Lamb Stew

Beef and Red Wine Stew Recipe
(serves 2-4)

4 tablespoons vegetable oil
1 lb beef stew meat (in 2″ square pieces)
1/2 onion, large dice
1 clove garlic, peeled
4 large mushrooms, quartered (or cut into bite sized pieces)
1 tablespoon tomato paste
1 heaping tablespoon flour
1/2 cup red wine
~2 cups beef stock or broth
1 large carrot, peeled and cut into bite sized pieces
1 potato, peeled and cut into bite sized pieces
1 zucchini, cut into bite sized pieces
salt and pepper
1 bay leaf
a few sprigs of thyme
a sprig of rosemary

Turn your oven on to 250F. Pat the stewing meat dry and sprinkle with salt and pepper. Toss with a teaspoon of the oil, just enough to coat the pieces. Heat a large skillet to medium and add enough oil to coat the bottom of the pan. Add the meat to the pan (if your pan is small do this browning step in two batches so you don’t crowd the meat, you may also need to add more oil). Brown the meat on all sides and remove to a dutch oven big enough to cook the stew. Add the onions and cook, until they start to brown, stirring regularly. Add the garlic and mushrooms and continue cooking for another 3 minutes. Add tomato paste and stir for another two minutes. If there is no visible oil left add another tablespoon of oil followed by the flour.

Stir until there is no visible white left from the flour. Stir in the red wine. Use a wooden spin to scrape any brown bits off the bottom of the pot. Allow to cook until the wine has reduced by half, stirring frequently. Transfer everything to the pot with the meat. Add bay, thyme, rosemary and enough stock to just cover the meat. Bring to a gentle simmer on the stovetop. Cover and transfer to the oven.

Cook for 3 hours, checking every hour for the tenderness of the meat. Once the meat is almost fork tender add the potatoes and the carrots. Once the meat has reached that lovely tender stage, transfer it back to the stovetop. If it is nice and thick and reduced, add the zucchini and simmer until cooked. Remove the rosemary, thym, bay and garlic clove. If there is too much liquid, simmer uncovered until the stew has reduced and thickened further. Season to taste and serve with crusty bread.

 

From: http://www.dailyunadventuresincooking.com/2010/09/simple-beef-and-red-wine-stew-recipe.html