Little Moga-Hot-Dishu

Our recipe: Little Moga-Hot-Dishu. It went fast! pic.twitter.com/fQ5iiEj4aJ

— Rep. Ilhan Omar (@Ilhan) April 9, 2019

Little Moga-hot-dishu

Inspired by Worthy Pause Samosa Chaatdish Tater Tot Hotdish
Rep. Ilhan Omar

Ingredients
4 medium yellow onions, minced finely
ghee or olive oil
2 T jalapeños, seeded and minced (approximately two medium peppers)
6 medium garlic cloves, minced
4 tsp fresh ginger, minced
2 T garam masala
2 tsp cumin
2 tsp coriander
4 tsp turmeric
1/2 tsp cinnamon
2 lb. ground beef or lamb
1 tsp pepper, to taste
salt, to taste
6 Roma tomatoes, diced
2 T tomato paste
1 package frozen spinach (16 oz)
juice of one lemon
1 cup fresh cilantro, chopped (a large bunch or two)
1 cup frozen peas (optional)
1 package of tater tots
1 cup plain Greek yogurt (optional)
1 cup coriander chutney
Bonus chaat toppings
minced raw onions
sweet tamarind chutney
sev (crunchy Indian chickpea noodle snacks)
a sprinkle of chaat masala
chana masala
Recipes from the 9th Annual Minnesota Congressional Delegation Hotdish Competition
Directions
1. Using a big stock pot or Dutch oven, fry onions on medium heat, stirring
frequently until they start to caramelize. Then add ghee or oil to the pan and give
them a pinch of salt or two and cook until they are a medium golden color. Be
patient — this can take a little while but it really lays the groundwork for all the
layers of flavor in this dish.
2. Clear a space in the pan, adding more ghee or oil there. Throw in the jalapeño,
ginger and garlic and fry for a minute or two until fragrant. Then stir to combine.
3. Add the garam masala, cumin, coriander, turmeric and cinnamon and stir to
coat everything. It’ll be a dry mixture at this point, but that’s normal.
4. You’ll probably need to brown the meat in two batches even with a very large
pot, so remove about half of this masala-onion mixture and set it aside.
5. Add half the ground meat to the pot, sprinkle with salt/pepper and brown as
you combine it thoroughly with the onion mixture. Repeat with the remaining
meat and masala-onions.
6. Preheat the oven to 350 F.
7. Add the tomatoes, tomato paste and sprinkle with a little more salt. Simmer on
low, covered, about 15-20 minutes or until the tomatoes kind of melt into the
stew, stirring occasionally.
8. Stir in the frozen spinach, lemon juice and about half of the chopped cilantro.
Turn off the burner.
9. Taste and adjust spices, salt and pepper as needed. Stir in the frozen peas, if
desired.
10. Transfer the palak keema into a 13×9 (3-quart) casserole dish. Top with a
single layer of tater tots.
11. Bake for 40-50 minutes or until the tots are crispy and golden brown.
12. Serve with the rest of the fresh cilantro, plain yogurt, coriander chutney and
whatever other bonus chaat toppings.

The recipe was inspired by this Samosa Chaatdish. It has chickpeas, cilantro, two different kinds of Chutney, a ton of spice—and of course tator tots! https://t.co/e0fTjdH659

— Rep. Ilhan Omar (@Ilhan) April 9, 2019