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--- recipes:pork-parsnip-chard-keema [2021/10/06 13:55]
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+++ recipes:pork-parsnip-chard-keema [2021/10/06 14:06] (current)
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@@ Line 1: / Line 1: @@
-====== !Pork Parsnip Chard Keema ======
+====== Pork Parsnip Chard Keema ======
 {{tag>Recipe Carne 5}}
@@ Line 35: / Line 35: @@
     - Zest and juice lime (keep separate)
     - Slice onion greens very fine, coarsely chop whites. Keep separate.
-    - Separate chard leaves and stems.  Tear leaves into bite sized chunks and chop stems into small pieces.  Keep separate.
+    - Separate chard leaves and stems.  Tear leaves into bite sized chunks and chop stems into small pieces.
     - Mince garlic and ginger.
   - Cook
     - Heat rice then add 1 cup boiling water.  Cook in oven for 25 minutes.
     - 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.  Cook for 1 minute.
+      - Add Simmer Sauce Base and 1 cup water.
+      - Bring to a boil then reduce to a simmer for 8 to 10 minutes.  Cover for first 6 to 8 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.

Steven King

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