I am making a family recipe for you.
This is Kheema, which is this ground beef concoction
that we would have every couple of weeks.
My kids now go nuts for it,
and we went nuts for it back in the day.
So I made a couple changes though,
so if my mom's watching, look away, Mama.
So (laughs) we're gonna start with-
(laughs) Oh, you'll hear from her, let me tell you.
I know, I know.
And listen, this is one of the recipes
that's going in this book
because it's the kinda recipe
that I want my girls to carry with them
into the next generation. That's right.
You know what I mean? That's right.
And the thing that I love about this is the idea
that when my girls have children
and their children have children,
Then they pass it along.
Exactly. Yes.
Food connects us to generation to generation,
Yes, yes.
and can also take you to places
you've never been or seen.
It is the most incredible conduit in the world.
So I've got onions in here.
I've got garlic and ginger that I'm now adding.
Now, the difference that I made
is that instead of adding raw ground beef to this,
I cook my ground beef first,
and I kept all that delicious beef fat in the pan
and cook the onions. Yes, to cook it in the fat.
Of course, yes. Yes, I love that flavor
that we get going.
Okay, so now this is my favorite part,
and I know you love spices too.
I watch how you cook a lot, Rachael.
So I've got ground coriander, paprika.
We would use red chili powder, which is a little spicier,
so could add some cayenne to that.
A little turmeric, a whole teaspoon of cumin,
and a whole teaspoon of Garam Masala,
which for those who don't know,
is a very aromatic warm spice blend
with cinnamon, cardamom, black peppercorns.
Yes, yes, yes, very warm.
Makes your chest feel warm.
Yes, very pumpkin pie spice-like, actually.
There you go, yep.
I think we invented pumpkin pie spice.
So I'm gonna toast these now in that fat,
add the beef back in, and bathe the beef
in all of those spices
and the onions and the ginger I love that!
And the garlic. [Rachael What a sexy way
to put it. We're vibing here, sister.
(Rachael laughs)
Okay, so now that that's happening,
I'm gonna add the tomatoes.
This is gonna add a little bit of sweetness,
a little bit of acid.
Now listen, my Boston Irish husband cannot eat tomatoes
'cause he's allergic to nightshades.
So if you have someone like that in your family,
leave 'em out and just add extra vinegar at the end, okay?
So tomatoes go in, a little hot water.
I always have a kettle going.
So we're gonna add the water to cover.
A little salt.
Now I'm gonna add some frozen peas
(bowl clinks on counter)
because what kid doesn't like eating peas?
I dunno what it is with peas.
My kids will eat them right out of the freezer. (taps spoon)
Okay, lid on. I love them too.
I eat raw green beans,
and I eat peas Yes!
right out of the pod, yep.
It's so good.
Well, somewhere along your family history line,
there was probably someone who did that too.
That's what's so cool about things that we love.
So once it's cooked, this is what it's gonna look like.
Here's the big ah moment.
Woo! (lid clinks)
So pretty.
Yes, gorgeous.
And then we're gonna do a little cilantro
and then this is my favorite part.
I'm gonna add a touch of vinegar.
This is my mom's
special little trick. Nice!
And I think it just brings
the whole thing to life.
I'm using malt vinegar.
You can use apple cider. Brightens it.
Yeah, brightens it up
'cause there's a lot of fat in here, you know?
But I fully believe that animal fat makes my skin glow
and makes my hair silky, so I'm going with it.
My grandpa always put squeeze of lemon or vinegar
Yeah! on all of the grilled
and cooked meats in our home. Yes, balances all out.
And then this is it.
And then we would eat this with chapatis,
which are very similar to a whole wheat tortilla.
So these days when I can't be bothered to make chapatis,
I just grab a bag of those and we just eat it,
rip the pieces of tortilla, get a huge handful,
and that is dinner. Mm!
So here is a family recipe for all of you.
You are absolutely delightful.
(air whooshes) (wind chime music)