Blend your way into FBC2016: Keema Dip by Jo and Sue
FBC Members have the chance to win their way into the SOLD OUT conference, simply by submitting their favourite appetizer, making use of The Blend method. Blending is easy: simply blend finely chopped mushrooms into the ground meat of your choice to add depth of flavour, added texture, and beneficial nutrients to the dish.
Today, we’re highlighting our latest submission, Keema Dip by Jo and Sue.
Keema Dip by Jo and Sue
2 Tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
2 medium onions
4 cloves garlic
1 lb extra lean ground beef
16 oz button mushrooms
1 tsp salt
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1 tsp garam masala
1 bunch kale
14 oz can diced tomatoes
1/2 cup frozen peas
First thing you want to do is prep all your ingredients.
Finely chop the onions, mince the garlic and jalapeno, measure out the spices, chop the kale, open the can of tomatoes, and pulse the mushrooms in a food processor until they are finely chopped.
When all your ingredients are ready, you are good to go. (HINT – After I chopped the mushrooms in my food processor I threw in the garlic and jalapeno and pulsed until fine. That saved me having to mince them by hand!)
Heat the oil over medium heat in a large skillet. When it is hot, add in the cumin and mustard seeds. Cook and stir for about 1 minute, until seeds start popping. Add in onions and cook and stir for 5 minutes.
Add in the garlic and jalapeno and cook another minute.
Add in the ground beef. Cook until beef is browned.
Add in the finely chopped mushrooms and spices. Cook and stir for 2 – 3 minutes.
Add in the kale. Cook and stir 2 – 3 minutes.
Add in tomatoes. Stir in well.
Cook over medium heat, uncovered, stirring often, for about 5 minutes.
Lastly, add in the frozen peas and cook and stir another 1 – 2 minutes.
Remove from heat and serve hot.
Drizzle with some Greek yogurt to add a bit of tang and to make it even prettier. (If that’s possible)
Serve with naan bread (or even lettuce cups or tortilla scoops).