Somen Noodles with Not Quite Keema Curry

I had never heard of keema curry until I read about it on  Jono and Jules site  After doing a little research on the net and in my Indian cookbook, feeling contrary, I decided to make a curry with ground veal anyway I felt like it.  One of those days.  That’s why it is not quite keema curry, but it was good curry 🙂

Ground Veal Curry with Somen Noodles

2 red onions, cut into eighths

5 large garlic cloves sliced

2 long green chillies, seeded and sliced

1 1/2 inch ginger, sliced

4 tbsp peanut oil

1 tsp tumeric

1 tsp cumin

1 tsp coriander

1 tbsp 5 spice powder

1 tsp paprika

1 tsp cinnamon

1/2 tsp piment d’espelette

1 crumbled bay leaf

1/2 tsp ground cloves

1 lb ground veal

2 large tomatoes, diced

Salt and pepper

In a food processor, finely chop the onions, chillies, garlic and ginger.  Saute for 10 minutes in 3 tablespoons of the oil.   Add all the spices and cook for an additional 10 minutes.  Remove from the pan and set aside.   Add the remaining 1 tbsp of oil to the pan and saute the veal until cooked, add the tomatoes and cook for 5 minutes.  Put the vegetable/spice mixture back into the pan, blending well, and simmer all for about 30 minutes.  Serve with cooked and rinsed somen noodles.

About cookinginsens

An American living in Burgundy, France
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5 Responses to Somen Noodles with Not Quite Keema Curry

  1. jonoandjules says:

    Looks fab – love the variation!

  2. Fay says:

    Several Indian novels are on my to-be-read list right now, and it would be fun to cook along with the books. Wondering what to substitute for piment d’espelette? Would chili powder or ground red pepper or red pepper flakes work best do you think? I notice you have essentially devised your own curry powder. Looks so flavorful.

  3. I hadn’t heard of this either, but we now are finding ground veal easier to get. This looks like a must try.

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