Vermicelli is a type of pasta, thinner than spaghettini. Vermicelli used in Indian cuisine is made from semolina ( the Italian version is made from durum wheat) and is called seviyan or semiya. It is usually dry roasted in ghee prior to cooking as untoasted vermicelli will turn to mush otherwise.
It is no secret that I love quick noodle recipes - Mee Nyonya, spelt noodles with sugar snap peas, masak lodeh (glass noodles with vegetables in coconut broth), and my favourite lunch standby - the soba noodles salad. The following quick recipe can also be made with minced meat of your choice. Olive oil or vegetable oil works well here if you are unable to buy clarified butter or find it too much of a hassle to make it at home. Butter or clarified butter adds richness to this dish which I really like.Sevian Kheema
1 lb ground lamb
1/2 cup vermicelli
1/2 cup finely chopped shallots
1 star anise
4 cloves
4 cardamom pods - bruised
1 stick cinnamon
3 cloves garlic - minced
1 tb freshly ground black pepper
1 tb olive oil
1/2 tsp fennel powder
1 tsp cumin powder
1/2 tb ghee / clarified butter
1 tb minced ginger
3/4 cup water
salt to taste
Heat clarified butter in a saute pan on medium heat and lightly toast vermicelli till golden brown. Place vermicelli in a plate and set aside.
Heat 1 tablespoon of oil in the same pan that was used to toast vermicelli, saute cloves, star anise, cinnamon stick and cardamom pods for 2 minutes. Add minced shallots, garlic and ginger to the pan and saute until shallots start to caramelize. Add minced lamb,1 tsp of salt, fresh ground black pepper, cumin, fennel powder to the pan and stir well for 3 to 4 minutes, breaking up lumps of meat. Cover and cook for 7 to 8 minutes, stirring occasionally.
Add toasted vermicelli to the spiced meat mixture and pour in 3/4 cup of water , cover and cook until all the water is evaporated. Adjust seasonings, remove from heat and garnish with chopped cilantro. Makes 5 to 6 servings . Sevian kheema can be served with chapati, naan or steamed rice. Makes great leftovers!
13 comments:
I absolutely love vermicelli too and in the last couple of years, I am becoming a big fan of lamb. This looks delicious.
Thanks for the tip about toasting the vermicelli. Can't wait to try this.
Such a flavourful dish! I shall try toasting vermicelli next time!
It's better with butter!
so true in this case
BW
Everybody seems to be making some kind of mee hoon this week! lol.
I love lamb but they are just so expensive here. :( Is it the same there as well Maya?
Your vermicelli post took me back to my childhood - it was one of my favorite foods back then:) Love your recipe with lamb in it. Sounds yummy!
esi - thanks!
caviar and codfish -Good luck!
pigpigscorner - thanks and good luck with your upcoming wedding in Malaysia.
BG - no more in the freezer :)
salt n turmeric - you are right, it has been a mee hoon week! It is right time it seems for spring lamb and the prices are not too bad here.
farida - thanks !
That looks like a tasty lamb dish.
this looks amazing. what a great tip about toasting the vermicelli.
My grandmother used to make a soup using vermicelli. The photo of your dish is so enticing-it's a feast for the eyes, too! I'd like to share your recipe with our readers. Please let me know if you're interested. You can email me at sophie@keyingredient.com
Wow...vermicelli and lamb sounds awesome...looks so tempting.
This recipe sounds delicious, I love new noodle recipes - meals you can literally make in a single pan are my favorite.
These ingredients look & sound wonderful! Can't wait to try this one.
Post a Comment