Crafting Rut to Kitchen Cookie

I am in a crafting rut. You know those phases when you do even feel like picking up a needle (I sound like a traitor). At times, I have been pushing myself to finish some UFOs. Two Thursdays ago, Angela and I met at the Point for some knitting and chatting.




I worked on the beaded ripple stole for my mom...cursing the whole beading process (I am SEWING beads on the edgings! How crazy is that). I decided to add the beads after the stole was done...so I am in bead hell right now. And there was Angela, cruising through her Blouson (if you are on Ravelry, click here). Thank goodness Angela and I happily chatted away, otherwise I would have chewed off my hand out of sheer bead-desperation. You get no extra points for figuring out that since that Thursday, I have not picked up the stole even once.

But there has been other kinds of creation. Food. Yesterday's dinner was Kheema (minced meat). I had little time, so I churned out this super quick version of Masala Kheema. If you precook the meat and freeze it, you will have a meal in minutes.



Super Easy, Super Quick Masala Kheema

Tip: My mother knew we liked lamb kheema, so she used to add vegetables and potatoes to this dish. Good tip if you have kids or don't want to make the extra veggie dish.

Ingredients:
1. One pound of minced meat of your choice (I used extra lean lamb)
2. 3/4 large onion, finely chopped
3. One cup green peas
4. 6 oz tomato sauce
4. 4 tsp garam masala
5. 4 tsp coriander
6. 2 tsp chilli powder
7. 1 tsp cumin powder
8. A pinch of tumeric powder
9. 1 small cinnamon stick
10. A few bay leaves
11. 1 large dried red chilli
12. 2 Tbsp olive oil
12. Salt to taste

1. Saute the onions under medium flame until brown.
2. Add all the powders and saute the onions for another 30 seconds.
3. Add two cups of water, meat, tomato sauce, cinnamon stick, bay leaves, dried chilli, and salt.
4. Cook the meat until done (add more water if necessary). Now you have two options: if you would like a "dry" dish (which is less watery), see that you cook until most of the liquid has evaporated. If you would like a more gravy-like meal, add some more water.
5. If you are someone who gets annoyed by the extra, inedible stuff in the serving bowl (trust me, I have first hand experience), remove the cinnamon stick, bay leaf, and chilli before serving. Personally, I like it in the dish and of course, avoid it while serving myself. It is my weird belief that especially if you have leftovers, the extra stuff adds more flavor overnight.
5. Serve warm with roti or rice.