Keema Ground Beef Casserole Recipes

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KEEMA ALOO (GROUND BEEF AND POTATOES)



Keema Aloo (Ground Beef and Potatoes) image

If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.

Provided by The Meatetarian

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 8

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped
2 tablespoons water
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3 potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
  • Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
  • Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g

KEEMA (GROUND BEEF CASSEROLE)



Keema (Ground Beef Casserole) image

This is a delicious and easy Pakistani recipe.

Categories     Beef/Pork     Indian     Indian Beef/Pork     Dinner     Beef/Pork Dinner

Yield 6

Number Of Ingredients 8

1.5 lbs lean ground sirloin
1 cup chopped onions
2 cups canned crushed tomatoes
1 cup frozen peas
1 cup diced potatoes
1/2 teaspoon each cinnamon, tumeric, ginger
1 tbsp curry powder
salt and pepper to taste

Steps:

  • Brown ground sirloin in pan with onions until browned.
  • Add tomatoes, peas, potatoes and spices along with salt and pepper to taste.
  • Bring to a simmer and cook for 25 mintues.
  • Add water if it becomes too thick. It should have the consistency of chili.
  • Serve over brown rice or whole wheat couscous.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

KEEMA (GROUND BEEF CASSEROLE)



Keema (Ground Beef Casserole) image

This is an Indian or Pakistani dish. Cinnamon is on of my favourite spices but I would never have thought to try it in a savoury dish before now.

Provided by MummaKat

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs lean ground beef
1 cup chopped onion
2 cups canned crushed tomatoes
1 cup frozen peas or 1 cup corn
1 cup diced potato
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon ginger
1 tablespoon curry powder
salt
pepper

Steps:

  • Brown ground beef in pan with onions until browned.
  • Add tomatoes, peas or corn, potatoes and spices along with salt and pepper to taste.
  • Bring to a simmer, cover and cook for 25 minutes or till potatoes are done.
  • Add water if it becomes too thick. It should have the consistency of chili.
  • Serve over rice or couscous.

Nutrition Facts : Calories 251.8, Fat 11.7, SaturatedFat 4.7, Cholesterol 73.7, Sodium 102.2, Carbohydrate 10.9, Fiber 2.5, Sugar 2.5, Protein 24.8

BEEF KEEMA (GROUND BEEF)



Beef Keema (Ground Beef) image

Provided by pakistaneats

Categories     Main Course

Number Of Ingredients 15

1/3 cup oil (canola/sunflower/vegetable)
1 large yellow onion (thinly sliced in half rings)
1 tbsp ginger and garlic paste
4 green chilies (sliced lengthwise)
1 lb. ground beef
1 tsp salt or to taste
½ tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
1 bay leaf
4 cloves
½ inch cinnamon stick
1 black cardamom
1 tsp red chili powder
1 cup yogurt (brought to room temperature)

Steps:

  • Heat oil in a medium-sized saucepan. Add onions and fry on medium-low heat till evenly brown for 10 minutes.
  • Add crushed ginger and garlic and fry for 30 seconds.
  • Add green chilies and fry for 30 seconds.
  • Add ground and whole spices and fry for 1 minute. Add a splash of water to deglaze the pan if needed.
  • Increase heat to medium and add ground beef and salt. Fry till no longer pink, about 5 minutes.
  • Add 2 cups water and bring to a simmer. Lower heat, cover and let the beef cook for 30 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
  • Add yogurt and stir continuously on medium-low heat for about 8 minutes.
  • Remove from heat, place in serving platter and garnish with finely chopped cilantro and chilies.

SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)



South Asian-Style Ground Beef (Keema) image

Simple desi (South Asian) recipe.

Provided by farabi

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons butter, or more to taste
2 onions, diced
1 clove garlic, minced
1 ½ tablespoons curry powder
2 ½ teaspoons salt
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
½ teaspoon ground black pepper
¼ teaspoon ground ginger
½ cinnamon stick
1 pound ground beef
2 potatoes, diced
2 tomatoes, diced

Steps:

  • Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
  • Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
  • Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
  • Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 19.2 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 3.5 g, Protein 15 g, SaturatedFat 7.2 g, Sodium 1049.1 mg, Sugar 3.3 g

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

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 (SPICED GROUND MEAT)



Keema (Spiced Ground Meat) image

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

1/4 cup neutral oil, such as grapeseed or canola
1 red onion, sliced
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
1 green finger chile (or serrano chile), stem removed
6 Roma tomatoes, quartered
1 pound ground beef (preferably at least 15 percent fat)
1/2 teaspoon chile powder, such as cayenne
Kosher salt
1/2 cup fresh cilantro leaves and tender stems
1/2 cup fresh mint leaves
1/2 teaspoon garam masala

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.

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