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 BHUTUWA
Make and share this Keema Bhutuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- In a non-stick pan, heat four tablespoons of oil.
- Add fenugreek seeds and red chilies and fry till dark.
- Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
- Add chopped onions and stir fry until light brown.
- Put chopped tomatoes and cook for about five minutes.
- Add ground meat to the pan; stir to break up into lumps.
- Salt and pepper the meat mixture.
- Set heat to medium and continue to stir fry the meat until cooked.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and spring onion; stir for another two minutes.
- Adjust seasoning with salt and pepper; garnish with fresh cilantro.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice, or roti (flat bread).
KEEMA WITH PEAS
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
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
CHICKEN BHUTUWA
Make and share this Chicken Bhutuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
- Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
- After marinating, drain the marinade and pat-dry chicken pieces.
- In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
- In a non-stick pan heat two tablespoons of oil.
- Add dried red chilies and fry till dark.
- Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
- Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat.
- Reduce the heat to medium and continue to stir fry chicken until cooked tender.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and green onions; stir for another two minutes.
- Adjust seasoning with salt and pepper.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice or roti (flat bread).
Nutrition Facts : Calories 1011.9, Fat 70.5, SaturatedFat 15.8, Cholesterol 207.4, Sodium 898.7, Carbohydrate 36, Fiber 8.3, Sugar 14.5, Protein 60.1
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.
LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)
This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
- Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
- After marinating, drain the marinade and pat-dry lamb pieces.
- In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
- In a non-stick pan heat two tablespoons of oil.
- Add dried red chilies and fry till dark.
- Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
- Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
- Reduce the heat to medium and continue to stir fry lamb until cooked tender.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and green onions; stir for another two minutes.
- Adjust seasoning with salt and pepper.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice or roti (flat bread).
More about "keema bhutuwa recipes"
EASY PAKISTANI KEEMA RECIPE - I KNEAD TO EAT
From ikneadtoeat.com
5/5 (11)Category Main CourseCuisine Pakistani, Pakistani/IndianCalories 406 per serving
- First thinly slice the two onions. Heat oil in a wok or large pot, and fry the onions (the 2 onions, we will use the other half onion later in the recipe) in oil until golden brown. Remove from the wok, and place on plate. Set aside. We will use these fried onions later in the recipe.
- Now in the same wok, add the whole spices and cook for a few seconds. Then add the keema and cook on medium high flame until the water evaporates.
- Now add the tomatoes, 1/2 thinly sliced raw onion (the one we set aside), spices and yogurt. Add water and cook for 5 to 10 mins on medium low flame until the oil separates.
- Remove the lid, add the fried onions (which we fried in the first step), the green chillies, ginger and mix thoroughly. Cook on high flame for another 2 to 3 minutes while stirring, until the oil separates. Garnish with chopped coriander and serve.
10 BEST KEEMA RECIPES YOU NEED TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Sep 19, 2022Category Dinner, Recipe Roundup
- Beef Keema. Who doesn’t love flavorful minced meat with tender veggies and aromatics? It’s the perfect comfort food, and every culture has its own version.
- Aloo Keema. Aloo keema is a delicious dish made with potatoes and ground beef (“aloo” is the South Asian term for potatoes). The beef is cooked in a spice-infused tomato sauce, and the potatoes are added just before serving.
- Keema Matar. Keema matar is a dish of ground meat and peas that’s commonly served in India as a main dish or side. The flavors are complex but well-balanced.
- Dhaba Style Keema. Move over, boring old ground beef! This Dhaba-style keema is such a terrific way to jazz up this humble and tasty protein. It’s made with minced meat cooked in various spices, including ginger, cumin, and chilies.
- Keema Curry. Do you love curry but can’t decide what kind to make? Well, why not try keema curry? Keema curry is a delicious Indian dish of minced meat and spices.
- Dum ka Keema. Dum ka keema literally means “slow-cooked meat.” The dish originates from the Mughal era, and it remains a popular choice in India today.
- Keema Biryani. Are you in the mood for something truly delicious? Then you need to try keema biryani! This dish is a tasty mix of spiced ground meat and rice, with a variety of other flavorful ingredients thrown in for good measure.
- Keema Samosa. Make these keema samosas once, and you’ll never go back to boring snacks and sides. The recipe is simple: just fill a pastry case with a mixture of ground meat, spices, and vegetables, and then fry until golden brown.
- Easy Lamb Keema Curry. This easy keema recipe is packed with flavor and comes together in just under an hour. The succulent ground lamb is simmered in a fragrant tomato-based sauce and seasoned with a blend of warm spices.
- Chicken Keema. Chicken keema is a delicious and hearty dish that’s perfect for a winter meal. Unlike most keema recipes, this one calls for chicken. So it’s just as tasty but is a little leaner.
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