Best 3 Best Keema Recipes
Keema, a minced meat dish, is a staple in many cuisines around the world. It typically consists of ground lamb, beef, or chicken, cooked with various spices and vegetables. Keema can be served as a main course, a side dish, or even as a filling for samosas or other pastries. In this article, we present a collection of keema recipes that cater to different tastes and preferences. From the classic Keema Matar, a flavorful combination of minced lamb, peas, and aromatic spices, to the unique Keema Aloo, which features a delightful blend of minced lamb, potatoes, and green chilies, these recipes offer a diverse range of options for keema lovers. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, these keema recipes are sure to satisfy your cravings.
Here are our top 3 tried and tested recipes!
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
KEEMA (INDIAN-STYLE GROUND MEAT)
Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Provided by ajr
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g
KEEMA (SPICED GROUND MEAT)
Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking - the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. (Don't judge!) The secret to this version is to take your time: Caramelize the onions properly for a strong foundation, and once you've added the beef, simmer it patiently until the sauce is dark and silky, and the fat has split away, risen to the top, and pooled in every nook.
Provided by Tejal Rao
Categories meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
- Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
- Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
- Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the keema will taste. Look for high-quality ground beef or lamb, fresh vegetables, and aromatic spices.
- Brown the meat well: Browning the meat adds flavor and color to the keema. Be sure to brown the meat in a hot pan over medium-high heat until it is cooked through.
- Use a variety of spices: Keema is a flavorful dish that can be made with a variety of spices. Some popular spices that are used in keema include cumin, coriander, turmeric, garam masala, and chili powder.
- Don't be afraid to experiment: There are many different ways to make keema. Feel free to experiment with different ingredients and spices to create your own unique version of this delicious dish.
Conclusion:
Keema is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat, and it can also be made with a variety of vegetables. Keema can be served with rice, naan, or roti, and it can also be used as a filling for samosas or other pastries. No matter how you choose to serve it, keema is sure to be a hit.
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