recipes:pork-parsnip-chard-keema
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recipes:pork-parsnip-chard-keema [2021/10/06 13:47] sking |
recipes:pork-parsnip-chard-keema [2021/10/06 14:06] (current) sking |
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| - | ====== | + | ====== Pork Parsnip Chard Keema ====== |
| {{tag> | {{tag> | ||
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| | ½ | cup | rice| | | ½ | cup | rice| | ||
| | 10 | oz | Ground Pork | | | 10 | oz | Ground Pork | | ||
| - | ^^^ Simmer Sauce Base | | + | | 2 | cups | Diced Parsnips | |
| + | | 1 | ea | Lime | | ||
| + | | 4 | ea | Green Onions | | ||
| + | | 2 | cups | Chard | | ||
| + | | ¼ | cup | Yogurt | | ||
| + | ^ Simmer Sauce Base ^^^ | ||
| | 1 | tbsp | Cashew Butter | | | 1 | tbsp | Cashew Butter | | ||
| | 1 | tbsp | Garem Masala | | | 1 | tbsp | Garem Masala | | ||
| Line 14: | Line 19: | ||
| | 1 | tsp | Tumeric | | | 1 | tsp | Tumeric | | ||
| | 1 | tsp | Coriander | | | 1 | tsp | Coriander | | ||
| - | | 2 | cups | Diced Parsnips | | ||
| | ½ | cup | Crushed Tomatoes | | | ½ | cup | Crushed Tomatoes | | ||
| | ½ | cup | Coconut Milk | | | ½ | cup | Coconut Milk | | ||
| + | ^ Spice Blend ^^^ | ||
| | 1 | tbsp | Curry Powder | | | 1 | tbsp | Curry Powder | | ||
| | ½ | tsp | Tumeric | | | ½ | tsp | Tumeric | | ||
| Line 23: | Line 28: | ||
| | ½ | tsp | Cinnamon | | | ½ | tsp | Cinnamon | | ||
| | ½ | tsp | Ground Ginger | | | ½ | tsp | Ground Ginger | | ||
| - | | | + | |
| + | - Prep | ||
| + | - Preheat oven to 350° F | ||
| + | - Drain meat and crumble. | ||
| + | - Dice Parsnips | ||
| + | - Zest and juice lime (keep separate) | ||
| + | - Slice onion greens very fine, coarsely chop whites. Keep separate. | ||
| + | - Separate chard leaves and stems. | ||
| + | - Mince garlic and ginger. | ||
| + | - Cook | ||
| + | - Heat rice then add 1 cup boiling water. | ||
| + | - Simmer Sauce Base | ||
| + | - Combine Cashew Butter, Garem Masala, Garlic, Fresh Ginger, Tumeric, Coriander, Crushed Tomatoes, and Coconut Milk | ||
| + | - Spice Blend | ||
| + | - Combine Curry Powder, Tumeric, Corianader, Cumin, Cinnamon, and Ground Ginger. | ||
| + | - Yogurt sauce | ||
| + | - Put yogurt and 1 tbsp Simmer Sauce Base in a small bowl. | ||
| + | - Add lime zest and half the lime juice. | ||
| + | - Add green onion tops | ||
| + | - Stir, season with salt and pepper and set aside. | ||
| + | - Keema | ||
| + | - Add chard stems to a medium oiled sauce pan. Cook for 2 to 3 minutes until soft. | ||
| + | - Add pork. Cook for 2 to 3 minutes. | ||
| + | - Add parsnips and Spice Blend. | ||
| + | - Add Simmer Sauce Base and 1 cup water. | ||
| + | - Bring to a boil then reduce to a simmer for 8 to 10 minutes. | ||
| + | - Add chard leaves and wilt. Simmer for 2 to 3 minutes until thickened. | ||
| + | - Remove from heat and rest for 2 to 3 minutes. | ||
| + | - Add remaining lime juice. | ||
| + | - Serve | ||
| + | - Serve keema over rice, topped with yogurt sauce. | ||
| + | |||
recipes/pork-parsnip-chard-keema.1633542456.txt.gz · Last modified: 2021/10/06 13:47 by sking
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