Keema with Fresh Spices

Like most Indian food, it's easy to turn it from treif to kosher by substituting soy yoghurt for milk yoghurt. Since the yoghurt forms the base of a sauce and is not the major flavoring ingredient, you're honestly not missing anything. The tang of soy and dairy are the same, as is the viscosity. Whole spices are a different matter entirely. Using whole spices rather than ground makes a world of flavor difference, but often takes a lot of extra time. If you want to make an impressive, flavorful dish, this is a great way to show off for friends and family. The smell will tantalize them the second they walk in the door and the taste will absolutely blow them away.

• 1 lb extra lean ground beef
• 2 onions, sliced
• 2 small tomatoes, chopped
• 2 cloves of garlic, chopped
• 1 inch fresh ginger, peeled and chopped
• 6 whole cloves
• 6 whole black peppercorns
• 1/4 tsp cumin seeds
• 2 bay leaves
• 1/2 inch cinnamon stick
• 2 tbsp olive oil
• 4 tbsp soy yoghurt

Chop all spices and veggies.

Brown meat in a medium saucepan over a medium heat. Drain off any fat.

Add everything but the yoghurt and stir until well mixed.

Cover saucepan, stirring every 5 minutes. Reduce heat to low. Cook until moisture is gone (15 - 20 minutes).

Add soy yoghurt and stir well. Cook another 5 minutes, or until keema is relatively dry.

Serve with hot naan or pita bread.

Variations:

• After everything but the yoghurt is mixed in, add 1/2 cup frozen peas. Follow the remaining directions.