Kheema Dosa

We Seattleites are obsessed with weather. People over here spend so much time outside in summer, as if it is the last time we will ever get to see the sun! This year especially since the weather has been so inconsistent, any day we get some sun everyone is out in droves. I am the kind of person who needs to spend at least one day a week at home without any human contact in order to get rejuvenated and refreshed for the work week. That’s why I love winter, I can spend the whole Sunday in bed under my blanket without feeling guilty. I haven’t been able to do that in weeks, I invariably get forced into getting out of the house since there will be a couple of hours at least every Saturday and Sunday when the sun decides to bless us with his presence. I look outside and see the whole world out there on the street or check Facebook and see pictures of people hiking or lying on the beach or barbecuing and I feel like I am missing out on something big. So I drag myself out of bed, shave my legs, put on my shorts and get outside only to find that the sun has decided to get back under the clouds again. What a pain! Anyway, because of all this I haven’t been able to get into a regular cooking or blogging schedule this summer, even though I really want to get into a weekly posting schedule again. I need to get my life more organized. There are so many pending tasks, I have gone into the place where I am not able to do even a single thing as I have no idea where to start from.  For now I am just going to blame it on the weird Seattle weather pattern and move on.

Anyway, we are trying hard to cook at home at least couple of times a week, easy recipes which require the least amount of prep work are getting preference these days. Kheema dosa aka Dosa stuffed with spicy ground lamb/goat meat is one dish that fits the category, provided you buy readymade dosa batter and ground lamb instead of making either one from scratch. The ground mutton can be cooked with the spices of your choice, some veggies can be added in as well. Once the kheema is ready, there are three different ways to make Kheema dosa that I know of.

1) make a thin dosa, cook it on both sides, stuff the kheema inside like you would make a masala dosa
2) mix the cooked kheema right into the dosa batter and make a dosa as you normally would or
3) do what I have in the picture, make a slightly thicker version of the dosa, and spread the kheema on top, then turn and cook the other side.

All three versions are delicious, with some coconut chutney on the side. This kheema is also great on its own as a snack.

Kheema

Ingredients

• Ground Goat/Lamb – 1lb
• Onions, thinly sliced – 2 tbsp
• Red chili powder – 1 tsp
• Black Pepper Powder – 1 tsp
• Turmeric Powder – 1/4 tsp
• Garam Masala – 1/4 tsp
• Green Peas, frozen and thawed – 3/4 cup
• Salt to taste
• Oil – 2 tbsp

 

Method

Heat the oil in a large pan and add the onions. Sauté till soft. Now reduce the heat and add the chili, black pepper and turmeric powders and sauté for 4-5 minutes till the spices are cooked through. Don’t let it burn.

Add the ground meat and salt to the pan and mix well, using a wooden spoon to break up the clumps. Once the masala is incorporated well and the meat is clump free, stir fry for 3-4 minutes on high heat. There should be liquid oozing out at this point. Cover the pan with a tight fitting lid, reduce the heat to medium and cook for 8-10 minutes till the meat is cooked through.

Remove the lid, stir in the garam masala and green peas and stir fry on high heat for 3-4 minutes. Remove from the pan and keep aside.

Note: Make sure the kheema is not too dry, especially if you are following the technique below to make the kheema dosa, as the kheema gets cooked a second time in this method. Mine became a little too dry this time, as I was multi-tasking and left it on the stove for an extra minute or two.

Kheema Dosa

Ingredients

• Dosa Batter
• Oil

Method

If you don’t know how to make dosas, there is a pictorial here. For the purpose of this recipe, I am assuming you are a dosa expert (unlike me, who can’t make a dosa to save my life. Siv is the dosa chef in this household.)

Pour enough batter to make a thick dosa (it should be thick enough to hold down some kheema) and immediately spread some of the prepared kheema over it, pressing it down with the back of the spatula. Once the bottom part of the dosa is cooked, flip it over carefully and cook the kheema side. Serve hot with coconut chutney.

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Category: India - Tamil Nadu, Lamb or Goat