Keema Pastel de Choclo (Indian-Spiced Beef under a Sweet Corn Crust)

Method

1. Bring a small pot of water to a boil and adjust to medium heat. Lower in the eggs with a ladle, cook for 10 min, cool in cold water, peel and quarter. Boiled eggs are a classic with Indian keema and essential in a Chilean pastel de choclo.

   Add in this stepEggs 1

   medium heat

2. Finely chop the onion and grate the garlic and ginger. Melt part of the ghee in a 24 cm pan on medium heat and cook the onion for 10 min, until light brown. Add the garlic and ginger for 1 minute, then the garam masala, turmeric and chilli for 30 seconds until fragrant (scorched spices turn bitter, so move on quickly). Turn up to medium-high heat, add the beef and cook for 6 min, breaking it up, until no red remains and it starts to brown.

   Add in this stepGhee 0.9 tbspMedium onions 1½Garlic cloves 2Fresh ginger 10 gGaram masala 1 tspGround turmeric ¼ tspKashmiri chilli powder (or paprika) ½ tspGround beef (or lamb) 200 g

   medium heat→medium-high heat

3. Stir in the tomato paste for 1 minute, then add the water, peas, raisins and salt. Turn down to low heat and simmer for 10 min, until the keema is moist but with almost no liquid, then stir in half the cilantro. Taste: it should be slightly salty, as the corn adds sweetness.

   Add in this stepTomato paste 1½ tbspWater 100 mlFrozen peas 60 gGolden raisins 2 tbspSalt ¾ tspFresh cilantro, chopped 1 tbsp

   low heat

4. Blend the corn and milk into a purée with a little texture. Melt the rest of the ghee in a 18 cm pot on medium heat, add the cumin and let it sizzle for 20 seconds (an Indian tarka), then add the corn purée and salt, turn down to medium-low heat and cook for 15 min, stirring constantly with a wooden spoon, until thick like polenta. It spits, so wear long sleeves and keep a lid half over the pot.

   Add in this stepGhee 0.6 tbspGround cumin ½ tspSweet corn kernels (fresh or frozen) 440 gMilk 100 mlSalt ½ tsp

   medium heat→medium-low heat

5. Heat the oven to 200 °C. Spread the keema evenly in a 1 L ovenproof dish, press in the eggs, then cover with the corn purée, sealing it to the edges. Sprinkle evenly with the sugar and nigella seeds.

   Add in this stepSugar 1½ tspNigella seeds (kalonji) ½ tsp

6. Set on a baking tray and bake at oven for 25 min. When the edges are bubbling, switch to the top grill (oven) for the last 3 min and watch until the sugar caramelises in patches.

   oven

7. Rest for 10 min so the filling settles. Scatter over the rest of the cilantro and serve with the yogurt; a spoonful on each bite cools the spice and balances the sweet corn.

   Add in this stepFresh cilantro, chopped 1 tbspPlain yogurt 5 tbsp