Ingredients
The following ingredients have 4 Servings
- 24 oz whole crimini mushrooms
- 16 oz button mushrooms
- 3 T vegetable oil
- 1 1/2 T dark mustard seeds
- 1 1/2 T cumin seeds
- 4 small or 3 medium onions, chopped
- 6-8 garlic cloves, minced
- 1/4 t ground cloves
- 1/4 t ground cardamom
- 1 t Ceylon ((true Cinnamon, sometimes called Mexican cinnamon))
- 1/2 t ground turmeric
- 1 t paprika ((or cayenne if you can take the heat))
- 1 1/2 t ground cumin
- 1 heaping T ground coriander
- 1 pinch dried fenugreek or methi leaves, optional
- 1 T double strength or 2 T regular tomato paste
- 8 oz sliced crimini mushrooms
- 1 lb ground beef
- 1-2 t coarse sea salt, (to taste)
- ground mushroom mixture ((see instructions))
- 4 small or 3 medium tomatoes, peeled and chopped
- 1 bunch of kale, stems removed and finely sliced
- 1 bunch of cilantro, chopped, divided
- 1/3 cup whole milk Greek yogurt
- 2 t garam masala
- 1-2 T honey, (to taste)
- juice of half lemon
- 1 10-oz bag frozen peas or equivalent fresh, in which case add them with the tomatoes
- lemon wedges for serving
Instruction
- The day you will be making your kheema, place the whole mushrooms into the food processor and pulse until you have very finely minced mushrooms. You will probably need to do this in batches, and definitely use the pulse button or you risk ending up with mushroom paste! As you get all of the mushrooms minced, set them aside in a bowl.
