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Yemeni Kheema bil Basal
Minced Meat with Onions
A flavorful and aromatic Yemeni dish featuring spiced minced meat cooked with a generous amount of caramelized onions. It's often served with rice or flatbread.
ð§ ææ
- 500 g Ground lamb or beef
- 3 medium Large onions(thinly sliced)
- 4 minced Garlic cloves
- 2 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil or ghee
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 3 crushed Cardamom pods
- 1 small Cinnamon stick
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 0.5 cup Water or broth
ðšâð³ äœãæ¹
- 1
Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes. This slow caramelization is key to the dish's flavor.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground meat to the pot. Break it up with a spoon and cook until browned, draining off any excess fat.
- 4
Stir in the diced tomatoes, tomato paste, cumin, coriander, turmeric, crushed cardamom pods, and cinnamon stick. Cook for 5 minutes, stirring to combine the flavors.
- 5
Season with salt and black pepper to taste. Pour in the water or broth, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened and the flavors have melded.
- 6
Remove the cinnamon stick and cardamom pods before serving. Garnish with fresh cilantro.
ð¡ ããã®ã³ã
- âDon't rush the onion caramelization; it's crucial for depth of flavor.
- âAdjust the spices according to your preference.
- âThis dish is excellent served with Yemeni flatbread (khobz) or rice.
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- Add a pinch of chili flakes for a bit of heat.
- Incorporate a handful of chopped parsley along with the cilantro for garnish.