I had never heard of keema curry until I read about it on  Jono and Jules site http://jonoandjules.wordpress.com/2011/11/10/low-fat-keema-curry-raita/.  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.