Despite all of our efforts to shake the past, doesn’t it feel like there’s always that nagging loose end. Or that thing that you want to get back to. I’m not even going to go down the skinny jeans route.
Here we go: learning to drive. Wait, what? Am I 16?
I never learned to drive when I was young. My parents being super-over-cautious-control-freaks (love you! like father like daughter xox) were not permissive of us kids driving their cars. So I would have had to buy my own to learn. My brother was the only one who went that route in his teens. My older sister just got her full licence when my niece was born two years ago. And now here I am doing the same thing.
In honour of all this catching up, here’s another something I haven’t done in awhile: Indian food.
Lamb Kheema with Kale
2 lbs ground lamb
2 tbsp. whole cumin seeds
2 tsp. toasted cumin seeds, powdered
1/2 tbsp. coriander seeds, powdered
2 tbsp. dried mint
1/4 tsp. turmeric powder
1/4 tsp. red chili powder (or more, to taste)
1 yellow onion, diced fine
2 small tomatoes, diced fine
2 tbsp. garlic, pounded to a paste in a mortar and pestle
1 tbsp. fresh ginger, pounded to a paste in a mortar and pestle
juice of 1 lime
1 bunch fresh mint, roughly chopped
3 tbsp. fresh coriander, roughly chopped
1 cup very finely minced kale
vegetable oil for cooking
salt, to taste
Heat a few spoonfuls of oil in a wide, shallow pan over medium-high heat. Brown the lamb. Remove from pan.
Reduce heat to medium-low. Drizzle a bit more oil into the pan. Add the onions and fry gently until they turn translucent. Do not brown the onions.
Add the garlic and ginger. Fry gently until the raw garlic smell dissipates. Push the onion mixture to the side of the pan and drizzle a little more oil in the empty space. Sprinkle the cumin seeds here. Fry gently until they begin to pop.
Add the tomatoes, turmeric, red chili, and coriander seeds. Cook gently, stirring occasionally, until the tomatoes break down. Puree everything with a hand blender until smooth.
Return the lamb to the pan and stir well to combine. Add the kale. Cook until the lamb is done and the sauce coats it well. Add the dried mint, toasted cumin powder, fresh mint, and fresh coriander. Season to taste with salt.
Serve with rice or naan.