BSK last night cooked a very flavorful dish, a dinner staple in many Pakistan households. It has a euphonious name: Keema Shimla Mirch. The ingredients: Ground chicken; chopped bell peppers; chopped ginger and garlic. Spices include ground coriander, turmeric, cumin, sea salt, red chile powder, green chiles. This melange is stir fried in butter and vegetable oil. When cooked, it is sprinkled with lemon juice and garam masala. Topped with cilantro. (Creative BSK added some reheated red lentil soup –it has many of the same spices as Keema Shimla Murch–to make an enriching sauce. Served with rice. This was a benefit. Leftover rice was converted to tasty congee for breakfast.
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