1 large green pepper cut into strips
3 tbsp peanut oil
2 medium onions chopped
1 tsp salt
1 tsp black pepper
1 tsp ground cummin
2 tsp garam masala
1/4 tsp ground cinnamon
1 tsp chili powder
1 1/2 lb ground beef
1/2 cup beef stock - optional
Directions
Brown meat, drain and set aside
Fry the strips of green pepper in peanut oil for about
one minute. Take them out of the pan with a slotted
spoon. Fry the onions in the oil remaining in the pan
until onions are golden brown. Mix the salt and
pepper with the spices and add to the onions. Cook
for two minutes, stirring all the time
Stir in the meat, stir occasionally to make sure meat
does not stick. Add a little stock or water if
necessary. Cook for about 15 minutes, then add the
green pepper and continue cooking for another 10
minutes.
Garnish with green pepper slices, serve with rice and
a selection of accompaniments. == Courtesy of Dale &
Gail Shipp, Columbia Md. ==
Servings: 2 servings
Keema Pimento (Beef With Green Pepper) Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Indian; Meat; Vegetable
The History of Recipes
We are able to trace the history of written recipes far back into ancient history, in truth as far into history as the ancient Egyptians, and maybe further still. In practice though, generally, these early recipes were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to historians is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created a collection of documents which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and afters, a very modern way of dining. Aspicius describes how the early Romans were skilled in the use of many different spices, including many that are still in use today like basil, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab countries, including parsley and basil. These new culinary innovations led to a torrent in manuscripts on cookery, the majority of which still exist in academic collections. During the next few centuries, the rich and powerful families of the West tried to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and recording recipes to help cooks of their time. By the advent of the 20th century, cookery books are starting to become popular mostly due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Keema Pimento (Beef With Green Pepper) recipe.
