Sunday, October 24, 2010

Spicy Bolly-gnese

Bollywood Poster Detail
Photo by The Meanest Indian on Flickr.

This is almost offensive, I know. Cooking something Indian-spiced, with beef! And calling it something as silly as Bolly-gnese. I know. It's horrendous. But I can't resist. If you want to be a bit less politically uncorrect, by all means substitute the beef for.. I don't know, maybe turkey? (Turkey is rarely seen in the stores here, so I can't really try.) But don't let the name or the beef stop you from making this - it's incredibly tasty, and I really loved it. So much I didn't manage to take a picture - even of the leftovers! I know, bad food blogger. But let that be a testament to how good it was. (It's not much of a looker, anyway.) Little Titus devoured it too - it's very kid friendly.

Spicy Bolly-gnese
(printable recipe)
serves 4

2 carrots, finely diced
1 yellow onion, finely diced
300 g cabbage, shredded
1 tsp olive oil
1 tsp salt
1/2 tsp chili powder
1 tsp cumin
1 tsp garam masala
1 tsp yellow curry
1/2 tsp cinnamon
500 g beef, minced
200 ml water
400 ml - 1 tin - coconut milk

Start by frying carrots, onions and cabbage with the oil on medium heat in a large pot. When the veggies have softened, add all the spices. (You can add more later, if you want it spicier.)

Add the beef and give it a good stir to make sure it doesn't clump too much. Add water and coconut milk and bring to a boil. Cover with a lid and lower the heat, and let the sauce simmer for 15-20 minutes. Season to taste.

Serve with cooked bulgur wheat, or pasta.

Recipe in Swedish:
Kryddig Bolly-gnese

2 comments:

aforkfulofspaghetti said...

haha - I like it! In fact, I did something similar myself a few months ago - a keema 'shepherd's pie'. Much to be said for playing around with different food cultures sometimes!

Anne said...

Don't worry at all about beef & India. I'm Indian, and from my area, we're mostly Christian, so beef is eaten on a regular basis. Plus, the recipe looks great!