Recipe: Kheema a la Dharm
My web buddy Dharm over at Dad ~ Baker & Chef sent me this recipe out of the kindness of his heart when he learned how I love eating curries, but had never really tackled one, from scratch in my kitchen. So in order to help me out and get me on my way, he sent me one of his favorite dishes that he modified from his Mum’s recipe, a childhood favorite of his – Kheema. He shared with me some of his culinary secrets and has agreed to allow me to share them with all of you! Thanks a million Dharm!
I have to say I have always been intimidated to make curries at home. There are a lot of ingredients and spices that I normally don’t put together when making dishes and I guess I always worried that I wouldn’t create the right balance of spices and it wouldn’t turn out very good. However, with the help of a friend, you are able to branch out, get a culinary push and make a curry from scratch for your family. The family loved it and we agreed next time we will make a double batch because as with many Italian sauces, it will likely get better if it is able to sit for a few days before eating to really allow the complex flavors to mingle and marry and get happy! So thanks Dharm! Your recipe is certainly a keeper!
INGREDIENTS:
500g (1 LB) Minced Beef or Lamb (Lamb gives it an oilier, more fatty taste) – Although I love lamb and would have normally used it, the organic beef looked better that day so that’s what we went with.
200g (1/2 LB) frozen Mixed Vegetables (Peas, Carrots, Corn)
2 medium-sized Red Capsicums (Bell Peppers)
4 Large Tomatoes
1 Large Onion
6 Cloves
2 – 3 Tbsp Curry Powder
¾ Tbsp Chili Powder
1 tsp Ground Black Pepper
Cooking oil
Salt to taste
METHOD:
Slice onion into thin slices. Dice Capsicum and thaw frozen vegetables. Lightly fry onions in cooking oil with cloves until onions are soft. Add in Curry powder and Chili powder and fry until fragrant. Be careful not to burn the mix!
Add in tomatoes and mix well. Continue cooking until a nice paste is formed. Add in meat and cook well. Add in Capsicum and frozen vegetables, continue cooking, stirring frequently. Add a cup of water and cover pan. Simmer for a further 10 minutes then remove cover, mix well and cook for another 5 minutes till most of the water is evaporated. Serve with basmati rice, bread or noodles.
ENJOY!!!!
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Valli - July 25, 2007 at 9:09 am
I will have to give this a try. It seems uncomplicated and tasty. As an aside do you know if courgettes, aubergine and capsicum are French words for zucchini, eggplant and peppers??
Dharm - July 25, 2007 at 9:27 am
Jenn!
Thanks for the kind words….
Well done and it certainly looks delicious! Did I notice right that you used beef chunks rather than minced meat? It will taste better with minced meat rather than chunks as the flavours really soak in – much like using chunks of meat for a bolognese rather than mince. Anyway, as you said in one of your earlier posts, recipes are nothing more than guidelines…
Glad it turned out well and even happier that you loved it!! now go make another batch and let it sit overnight for an even better tasting curry…!!
Wendy - July 25, 2007 at 9:33 am
Adore curries. I make them occasionally at home (one of my very first posts was a lamb/lentil curry) but there is the most amazing Indian restaurant/takeaway in town. When I get a craving for a curry that’s where I usually go!
Is Indian food popular in the States? I can’t remember seeing many Indian restaurants when I visited. Perhaps I wasn’t looking though.
Figs Olives Wine - July 25, 2007 at 9:45 am
This looks so good! I adore curries and I can’t wait to try the recipe. Thanks Jenn!
PS. Love that photo you posted of you and your grandfather when you were small. What a sweetie you were!
Meeta - July 25, 2007 at 10:37 am
Wonderful flavors here Looks lovely and so heart warming!!
Deborah - July 25, 2007 at 12:01 pm
I made my first curry a few weeks ago. I really wish I could make my husband like curry because I could eat it often!
The Leftover Queen - July 25, 2007 at 2:16 pm
Hey Valli! Yes you are right – eggplant are aubergines, zucchini are courgettes and capsicums are bell peppers. In a lot of European recipes you will see them using those names – and of course in this case, mince is ground. It was easy to make and quite tasty!
Hi Dharm! Well I guess the reality is that I am a chunky kind of girl rather than a mince kind of girl! But next time on your advice, I will use the minced meat and I will prepare it the day ahead. Thanks again!
Hey Wendy! I think Indian food is incresing in popularity in the States, however I don’t think it will ever be as popular as in Scotland, England and Ireland! It is almost like a national food for you guys!
Hey Amanda, let me know how it turns out for you! Thanks – My grandfather and I were really close and that picture has always been so special – can’t you just tell how special I feel sitting there holding his hand!?
Hi Meeta! Yes, it was very very heartwarming!
Hi Deborah! Yes, I supposes curries can be an aquired taste, but maybe you can break him in easy by trying it in chicken salad first and then moving up? Best of luck!
Sylvia - July 25, 2007 at 4:15 pm
I love curry ,and certainly I try this recipe.
Another wonderful post.
Holler - July 25, 2007 at 6:18 pm
Hi Jenn, that sounds a good simple recipe, that I could adapt with vegetables. gorgeous photos, as ever!
I think the reason that we use the french words for the vegetables here in Scotland is because we have great links with the French from days gone by! I don’t think the English could claim the same! But we had a lot of trading with the French!
Truffle - July 26, 2007 at 2:10 am
This looks delicious! I love the illustrated step by step instructions. I wish more cook books did that!
The Leftover Queen - July 26, 2007 at 9:01 am
Hi Sylvia! Thanks! You should definately try it – it is delicious!
Hi Holler – you could absolutely adapt to a veggie recipe. I think it would be delicious with either potatoes or eggplant. Yes and that is true about the Scots and the French! Trading, indeed….Never really thought of it that way…so why DO the English refer to these veggies with Frech words as well!?
Hi Truffle! Thanks! I love the step by step stuff instructions! It is so much fun to do it that way!
Carmen - July 26, 2007 at 11:41 am
Hi Jenn…..I have invented (or so I thought) my own version of curry to make at home….and your recipe here is exactly what I do with my recipe. The only thing that I do different is I put in a can of coconut milk. Try it next time….you will really like it I’m sure of it!
Poonam - July 26, 2007 at 11:44 am
Hi Jenn, I am dropping here for the first time! Enjoyed reading your blog! will be definitely stopping here again and again.
Cris - July 26, 2007 at 7:40 pm
Wow, it takes a lot of curry, it must taste so good!
The Leftover Queen - July 26, 2007 at 8:39 pm
Hi Carmen! mmmm.. I love coconut milk in curries. This sounds really good! Thanks for stopping by and posting a comment!
Hi Poonam! Welcome and please do come back! I love meeting new foodies!
Cris – it is delicious, believe me!
Dharm - July 26, 2007 at 10:18 pm
Jenn,
Yes, Coconut milk does add a totally different flavour but you wouldnt use so many tomatoes – and it wouldnt be a Kheema. You’d use Coconut milk for curries i.e. with a lot of gravy and not at all dryish like the Kheema. I try and stay away from Coconut milk in my curries as although it is so delicious, it is very fattening. I substitute fresh milk where possible! But I DO agree that coconut milk in curries is really tasty!!
Michael Nielsen - July 30, 2007 at 2:26 am
I’ve made this recipe many times
http://cuisinedumonde.com/rogan_josh.html
and it’s not as hard to make as you might think. Just get all the windows wide open when frying off the spices – it WILL get into your nose, that means it’s working
You can make it with chicken too, but lamb is the best.