Recipes For Keema

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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 RECIPE | MUTTON KEEMA CURRY RECIPE



Keema recipe | Mutton keema curry recipe image

Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 17

300 grams mutton keema ((I used lamb keema))
2 tbsps oil
1 small bay leaf (or tej patta)
2 to 3 green cardamoms (or elaichi)
1 small cinnamon (piece or dalchini)
2 to 3 cloves (or laung)
1 cup onions (finely chopped (2 medium sized))
1 green chili (chopped (deseeded))
1 tbsp ginger garlic paste
¼ cup tomato puree ( or tomato chopped finely (1 medium) (optional))
¼ cup water
Salt ( as needed)
1/8 tsp turmeric (or haldi)
¾ to 1 tsp red chili powder ((use as needed, less spicy variety))
1 tsp garam masala (or mutton masala or kitchen king masala (can use upto 1 ½ tsp))
2 tbsp mint leaves (or pudina (optional) finely chopped)
2 tbsp coriander leaves (daniya patta (finely chopped))

Steps:

  • Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
  • Add green chilies and onions. Fry them well on a medium flame until evenly golden.
  • Saute ginger garlic paste for a minute or until the raw smell goes off.
  • Add keema and saute for 2 to 3 mins on a low heat.
  • Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
  • Saute for 3 to 4 mins on a low heat.
  • Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
  • Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
  • Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
  • Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
  • Sprinkle coriander leaves and stir.
  • Keep mutton keema covered until served.
  • Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

Nutrition Facts : Calories 415 kcal, Carbohydrate 10 g, Protein 18 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 126 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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 (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

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

KEEMA WITH PEAS



Keema with peas image

Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 12

1 large onion, chopped
2 garlic cloves, chopped
4cm piece ginger, grated
2 green chillies
3 tbsp oil
500g lamb mince
2 tbsp garam masala
2 tsp turmeric
½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
2 tbsp natural yogurt
200g frozen peas or cooked fresh peas
1 small bunch coriander, chopped

Steps:

  • Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
  • Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium

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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