Best 3 Indian Keema Recipes
**Indian Keema: A Flavorful Journey Through Indian Cuisine**
Embark on a culinary journey to the heart of Indian cuisine with Keema, a versatile dish that captivates taste buds with its aromatic spices and succulent minced meat. This flavorful minced meat dish holds a special place in Indian culinary traditions, with variations found across the vast regions of the country, each boasting its unique blend of spices and cooking techniques. From the fiery keema of the North to the coconut-infused versions of the South, keema offers a symphony of flavors that promises an unforgettable dining experience. In this comprehensive guide, we present a diverse collection of keema recipes, each representing the vibrant tapestry of Indian cuisine. From the classic Keema Mutter, a harmonious blend of minced meat and peas, to the tantalizing Keema Biryani, where fragrant rice meets succulent keema, our recipes cater to every palate and occasion. Whether you seek a quick and easy weeknight meal or an elaborate feast to impress your guests, our keema recipes are sure to satisfy your culinary cravings. So, prepare to be enthralled as we embark on this delectable journey, exploring the rich flavors and diverse cooking styles that make Indian keema a culinary masterpiece.
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
INDIAN KEEMA W/GROUND TURKEY
Steps:
- Raita: In a small serving bowl, mix yogurt with fork until smooth. Add remaining ingredients, stir, cover with plastic wrap and chill until ready to serve. Can be made in advance Keema: Heat oil in heavy skillet. Add onion and garlic. Cook, stirring, until onion is wilted. Sprinkle with ginger, curry powder, cinnamon, turmeric, coriander and cumin. Stir to blend. Add the meat. Cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps. When the meat is no longer pink, add the tomatoes, lime juice, sugar, salt and pepper. Add the hot red pepper flakes if desired. Cover and simmer for 30 minutes. Add the peas and continue cooking until the peas are tender (only a few minutes for frozen peas-fresh peas~ 5 to 10 minutes). Serve over rice with the Raita on the side.
KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS
Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.
Provided by Da Huz
Categories Chicken
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
- Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
- Add the chicken and cook until done.
- Add the peas and cook until they are heated through and softened.
- Add salt to taste.
- Serve with rice and garnish with chopped cilantro and hard-boiled eggs.
Tips:
- Choose the right mince: For keema, lamb or beef mince is traditionally used, but you can also use chicken or turkey mince for a leaner option.
- Spice it up: Keema is a versatile dish that can be made as mild or spicy as you like. Adjust the amount of chili powder and garam masala to suit your taste.
- Don't overcrowd the pan: When cooking the mince, don't overcrowd the pan or it will steam instead of fry. Cook in batches if necessary.
- Use a heavy-based pan: A heavy-based pan will help to distribute the heat evenly and prevent the mince from sticking.
- Cook the mince until it is browned: This will give it a richer flavor.
- Add vegetables: Vegetables such as diced tomatoes, onions, and peppers can be added to the keema for extra flavor and nutrition.
- Serve with rice or naan: Keema is traditionally served with rice or naan, but it can also be served with roti or paratha.
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 mince and can be tailored to suit your own taste. Whether you like it mild or spicy, with or without vegetables, keema is sure to be a hit. So next time you're looking for a quick and easy meal, give keema a try!
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