Here is the third recipe from my first outing with a bag of Rancho Gordo hominy. I actually made this alongside the palak posole and before the pozole rojo—I note this for the benefit of my future biographers. Unlike the palak posole, where the hominy was replacing paneer (two things that are nothing alike), this recipe is not a stretch. I am not alone in putting sweet corn kernels in my keema as a matter of course. Of course, hominy does not taste like sweet corn and you might say that in this recipe it actually replaces diced potato: working both as an extender and as a textural contrast to the ground meat (keema). If you don’t have hominy on hand just dice two large potatoes. But if you do have hominy on hand or are looking for more uses for it, give this a go. Whichever way you make it, it’s very simple.
- Ground beef or goat or lamb, 1 lb
- 2-3 dried cassia leaves or bay leaves
- 1-2 pieces of cassia bark or cinnamon
- 1 medium red onion, chopped
- 1 tblspn grated ginger
- 1/2 tblspn grated garlic
- The following ground to a coarse powder: 1 tblspn hot chilli powder, 1/2 tblspn turmeric powder, 1 tspn cumin seeds, 1 tspn coriander seeds, 1/2 tspn black peppercorns, 1/4 tspn mustard seeds
- 1 cup chopped tomato
- 2-3 cups prepared hominy (see here for instructions on getting the hominy to this stage)
- 1 cup green peas
- One pinch sugar (optional)
- 1-2 cups water
- Heat the oil over medium heat and add the whole spices. Stir till aromatic and slightly darkened.
- Add the onion and stir till beginning to brown around the edges.
- Add the ginger and garlic and stir for another minute or two.
- Add the powdered spices and stir for another minute or two.
- Add the ground meat and mix in thoroughly. Stir over medium heat till there’s no pinkness left and the meat has begun to brown a little.
- Add the tomatoes and salt (and sugar if using) and cook till the tomatoes have been completely incorporated and oil begins to separate.
- Add the hominy and peas and water; lower the heat to a high simmer and cook partially covered for at least 30 minutes.
- Serve with chapatis or parathas or rice.
- Feel free to vary the proportions of the spices in the powdered spice mix to your liking.
- You could also add diced carrots (same size as the peas), but if so use 1/2 cup peas and 1/2 cup carrots.
- If using potatoes you could brown them separately first and then add them later or just add them in raw with the tomatoes.
- I’ve left the amount of water variable as the recipe works quite well whether you make it somewhat dry (better if eating with chapatis or parathas) or more saucy (better with rice).
- You could add a pinch of garam masala a minute before you take it off the heat but it’s not really necessary.