Call us creatures of habit but for the sake of convenience (and because we no longer want to go through the trouble of debating), André and I eat at the same place for the past two weeks. We have been recently attending a bible study at our church and sadly we never get there on time (or given at least a few minutes to eat in leisure before it starts). Which is why we end up eating at the same place, at almost the same time. It saves us the additional 10 minutes of arguing where to eat!
So much for the introduction.
We ate at Mazza because we loved middle eastern cuisine. André has been ordering different dishes, but I have just one favorite- Beef Keema.
I mean…that first bite,oh, what heaven that first bite is. The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then…a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a…a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Robin. This is God, speaking to us in food. – Marshall, HIMYM
Maybe not that intense but I enjoyed it so much that I decided to create one myself.
I have loved Keema since I first had a taste of it in Mr. Kabab! It is the ONLY thing I order in these sorts of restaurants (maybe a Kebab if I feel like it, but those occasions are few and far between.)
For this dish, I did not have Garam Masala, but my mix of spices still produced the same taste. 🙂
- 250 g ground beef
- 1 tbsp butter I use real butter, not margarine
- 2 tbsp vegetable oil
- 1 whole onion medium size; chopped
- 1 clove garlic minced
- 1 piece tomato medium size; chopped
- 1/2 cup coconut milk
- 1 tsp parsley minced
- salt and pepper to taste
Garam Masala Substitute
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- 1 tsp black pepper
Heat vegetable oil and butter in a pan. As soon as the butter melts, add onions and garlic. Saute both ingredients together, and once they caramelize, put the beef onto the mixture. Blend the curry, turmeric, cinnamon and pepper in a separate bowl then combine them together with the beef. Cook until the meat is no longer pink.
Stir in the coconut milk and simmer for five minutes longer. Add chopped tomatoes on top of the dish, then garnish with parsley just before serving.