Ingredients

The following ingredients have 7 Servings
  • 1 pound Chopped Beef
  • 2 tablespoons Canola oil
  • 1 tablespoon Garlic paste
  • 2 Small Onions
  • 2 pieces Ginger slices
  • 1 Thai bird Chili
  • 1/2 cup Cilantro
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Chile powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kosher salt
  • 1/2 cup Water
  • 2 sprigs Cilantro
  • 2 teaspoons Lime juice
  • 1 tablespoon Red onion, sliced
  • 8 Hot Dog rolls, preferably Pepperidge Farm

Instruction

  • Peel and chop the onions finely.
  • Heat canola oil in a saucepan. I prefer stainless steel but non-sticks works fine
  • Add onions and ginger slices to hot oil and stir till onions are tinged light brown.
  • Slit the chili in half and add to onions along with garlic paste. Stir to mix.
  • Loosen chopped meat with your hand or a spoon and add to the saucepan. Sauté well , stirring to break up meat. The meat should not have any lumps. Smashing the meat with a spatula does the trick.
  • Let the meat sizzle till all the water evaporates.
  • Add turmeric, chile powder, garam masala and kosher salt. Stir the mixture so the meat is well coated with spices.
  • Fry meat for a minute, then add water, bring to a boil. Cover the pan and lower heat.
  • Cook covered for 15 minutes, stirring occasionally
  • Start your kheema dog by spooning a ladleful of cooked kheema onto a hot dog roll. Top with some cilantro and sliced red onions.
  • Wrap each stuffed roll in wax paper. Put into a cooler bag and enjoy the trip!