Masala khima
(made in India)

Ingredients:
3 tablespoons vegetable oil (rapeseed or sunflower)
1 teaspoon cumin seeds
2 medium onions, finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
kosher salt to taste
1 pound ground beef or any other minced meat
2 medium tomatoes, finely chopped
1 tablespoon freshly squeezed lime juice
1/4 cup coarsely chopped cilantro leaves for decoration

Preparation:
Heat the vegetable oil in a wok or deep frying pan over medium heat. 

Add the cumin seeds and cook for 1 minute or until the seeds stop sprinkling. 

Add the onion and fry until it turns a pale golden color, about 5 minutes. 

Add garlic and ginger paste and fry for 1 minute to get rid of the "raw" smell. 

Add coriander, cumin, garam masala and salt to taste and simmer, stirring almost continuously, until the oil begins to separate from the masala. 

Add the meat to the masala and fry until browned, stirring frequently to avoid burning, about 5-7 minutes. 

Add tomatoes, stir and cook until they become soft.
Turn off the heat, add lime or lemon juice and mix well.
Garnish with chopped coriander leaves and serve hot. 

To make the dish more satisfying, you can add 1 cup of fresh or frozen green peas and 2-3 potatoes (washed and diced 1/2 inch thick) immediately after the meat is browned.

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