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Source: Food and Wine Quick from Scratch

Beef Keema
Although this ground-meat curry is often made with lamb, we’ve found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chili-like keema with warm naan (Indian flatbread), if available, or pita.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 34 minutes
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2 tablespoons cooking oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, chopped
1 1/2 pounds ground beef
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
1/8 teaspoon cinnamon
1 1/2 teaspoons salt
1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen petite peas
1 1/2 teaspoons fresh lemon juice
1/2 cup cilantro, chopped




In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer.Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.

Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.

Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.


Wine Recommendation: Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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