I think I have become that stereotypical housewife! You know, the one that cleans all the time, and plans what to cook days ahead of time. I guess this is what happens when your stuck at home all day (I can’t drive, as in I don’t know how, so I’m pretty much immobile till the Mister comes home, and I’m still waiting on those immigration paper work, so not much I can do).
Anyway, so I cook everyday as I find it much better than eating fast food. Not only is it healthier but it saves you a lot of money. I make a lot of Indian dinners as I find it’s much easier to do, and once you buy the main ingredients(Example: Chili, turmeric and garam masala powder), you can keep using them for different meals whether its rice or curry, they require the same spices. Today I made something called Keema Pulao which is basically ground lamb with rice. It’s not your typical traditional meal, but it’s simple to cook and makes a great dinner. I made it a lot spicier by buying a packet of minced lamb that was already hot, added 1 whole jalapeno-chopped up, and a bit more chili powder than required. If your tolerance for spice is not that high, then I would suggest not adding a jalapeno or green chili.
When I served it, my husband thought it was some type of Mexican risotto and wanted to eat it with cheese and sour cream lol. I worry about him!
1 packet ground lamb
- 1 1/2 cup basmati rice
- 4 green cardamom
- 2 black cardamom
- 5 cloves
- 1 cinnamon stick
- 8 black peppercorns
- 1 tsp cumin seeds
- 2 cloves garlic chopped
- 1 onion chopped
- 1 tbsp ginger and garlic paste each
- 1 tsp red chili powder
- 2 large tomatoes
- fresh mint leaves
- fresh coriander leaves
- 1 tsp garam masala
- salt to taste
- Heat oil in a pan, add green ,cardamoms, black cardamom, cloves, cinnamon, pepper corns, cumin seeds.
- Sauté for a minute, add chopped garlic, chopped onion and chopped green chilies. Sauté
till onions turn golden.
- Add ground lamb and cook on high heat for five minutes. Add garlic paste, ginger paste, red chili powder, chopped tomatoes and continue to sauté for two to three minutes.
- Add rice and sauté for a minute or two.
- Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly. Add garam masala powder.
- Stir and bring the mixture to a boil. Cover the pan and further cook on low heat for ten to twelve
minutes or till the rice and meat are cooked. Serve hot.