Best 2 Easy Keema Recipes

Title: Unveiling the Culinary Delights of Keema: A Journey Through Flavorful Minced Meat Dishes

Immerse yourself in the realm of keema, a delectable minced meat dish that tantalizes taste buds with its aromatic spices and succulent textures. Originating from the Indian subcontinent, keema has captivated palates for centuries, inspiring countless variations that showcase the culinary diversity of the region.

From the classic Keema Mutter, a harmonious blend of minced meat, peas, and aromatic spices, to the fiery Keema Gosht, where minced lamb or goat is slow-cooked in a rich tomato-based gravy, each keema recipe promises a unique gustatory experience.

For those seeking a vegetarian delight, the Keema Aloo stands out with its medley of minced vegetables, potatoes, and a symphony of spices. And for a taste of coastal flavors, the Keema Fry from the Konkan region of India entices with its coconut-based gravy and vibrant spices.

Whether you prefer the robust flavors of Keema Pav, a beloved street food sensation, or the comforting embrace of Keema Paratha, a flaky flatbread filled with minced meat, the keema universe offers endless possibilities to satisfy every craving.

So, embark on a culinary journey with our curated collection of keema recipes, each one a testament to the versatility and allure of this timeless dish. Let your taste buds dance with delight as you explore the diverse flavors of keema, a true celebration of culinary artistry.

Here are our top 2 tried and tested recipes!

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Kheema: Indian Ground Beef with Peas image

Provided by Aarti Sequeira

Time 25m

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
One 1-inch thumb fresh ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
1 pound ground beef
2 medium tomatoes, chopped
Kosher salt and freshly ground black pepper
1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 chapatis or pitas, warmed
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

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)

Keema (Indian-Style Ground Meat) image

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

Ingredients

1 ½ pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
¾ cup beef broth

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

Tips for Making Easy Keema:

- Use minced lamb or beef for a richer flavor. Ground turkey or chicken can also be used for a leaner version. - If you don't have ground meat, you can also use stew meat. Just cook it until it's browned and tender before adding the other ingredients. - Use a variety of spices to give your keema a unique flavor. Common spices include cumin, coriander, turmeric, garam masala, and red chili powder. - Don't be afraid to adjust the amount of spices to your taste. If you like it spicy, add more chili powder. If you prefer a milder flavor, use less. - Serve keema with rice, naan, or chapati. It can also be used as a filling for samosas or parathas.

Conclusion:

Easy keema is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal, or for a special occasion. With its bold flavors and simple ingredients, keema is sure to become a favorite in your household.