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Recipe of the Week - 7/20/08
Sheekh Curry
Here we have another simple Indian dish, this time from the
Kashmir area near the Taj Mahal. The original recipe was for
kababs, but I had trouble with the meat falling off the skewers,
so I turned it into a curry. Very tasty and easy. It's not
low-cal, but you can make it low-fat by using either low-fat
sour cream or non-fat yogurt. I made it with yogurt, and it was
very good, but did not have the rich flavor that you get with
sour cream.
My special reason for cooking Indian this month is my niece's
wedding coming up mid-August. The wedding will be a 3 hour
long Hindu ceremony
(3 hours???) with a feast of Indian cuisine.
If you're up for sharing
an
emotional moment, watch the
video
of her fiance, Milan, proposing to her.
He proposed to
her in front of 200 people.
Ingredients:
1 tbsp minced fresh ginger
1 tsp ground cumin
1/4 cup chopped onion
1 lb ground beef
1/4 tsp black pepper
1/4 tsp salt
2 10-oz cans of diced tomatoes with green chiles
(Rotel or Hatch Select) or 1 15-oz can of diced
tomatoes + 1/4 cup diced green chiles
1/4 cup chopped fresh cilantro
1/4 cup diced green chiles (in addition to above)
1 cup sour cream
1/2 teaspoon curry powder
3 cups cooked rice
cilantro for garnish
Note: Yogurt may be substituted for the sour cream.
Preparation:
1. Sautee the beef with the onion, cumin, ginger,
pepper, and salt until browned, then drain fat.
2. Mix the tomatoes, chiles, cilantro, and curry powder
in with the sour cream.
3. Pour over the ground beef mixture and simmer
for 5 minutes to blend flavors.
4. If desired, add additional green chiles and
curry powder to taste (if you like it really spicy!).
5. Serve over rice and garnish with cilantro.
Preparation time: about 30 minutes
Serves: 4
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message at:
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Have a hot
week!
Anita
303-316-8002
denvergreenchili@gmail.com
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