Hey there it is the grumpy old lady named Benazir Khan speaking. The author and creator of benazir’s blog. This is a long awaited recipe that I have mentioned in a previous post and I am sorry I took this long and now here it is.
Actually I wanted some turkey keema (mince) because I am jonesing for it very badly. Leave it to Mr. Riaz he doesn’t know what to look for and this makes me quite angry. So I end up going to get it myself. Ok Mr. Riaz took me and I got what I wanted.
In a coldearo add 1/4 cup of olive oil, 1 onion or shallot chopped and cooked until it turns translucent or brown, 2 cloves of garlic and cook until the rawness goes away.
The spices are as follows: In mortar and pestle grind 1 small broken piece of cinnamon stick, 1 pinch of black peppercorns ground in to a powder. Add this to the onion mixture in to the pot and add 1 pinch each of either vegtea seasoning pink salt or seasoned salt, rosemary, oregano, thyme, basil, marjoram, sage, parsley, red chili flakes or 1 small dried red chili crumbled, 1 bay leaf, 3 tbs of balsamic vinegar. Add 1 tomato and let it get mushy.
It is 1 kg or 1 lb of turkey, veal, beef, lamb, goat , chicken mince or for vegetarians or vegans 1 bag of Morningstar Farm brand crumbles. Let the meat brown or let the veggie crumbles absorb the seasoning then add 1 can of tomato paste and 1 cup of water.
Let it cook for a good 20 minutes and the sauce thicken a little bit then pour all over your pasta of choice which mine was spaghetti because this is also what I had a taste for. After you mix this sauce in to your pasta, go ahead and serve it up with some freshly grated parmasean and romano cheeses on top.
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