KEEMA ALOO (GROUND BEEF AND POTATOES)
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
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 (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
KHEEMA WITH HOMEMADE CHAPATIS
"My girls jump up and down when they hear I'm making chapatis for dinner. They line up next to me and help me roll the dough. It connects me with my ancestors. It's magical," says Aarti.
Provided by Aarti Sequeira
Categories main-dish
Time 1h50m
Yield 4 servings of kheema and 12 chapatis
Number Of Ingredients 21
Steps:
- Heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the garlic and ginger and cook, stirring, until softened, 1 minute. Stir in the coriander, paprika, garam masala, cumin and cayenne and cook for another minute.
- Stir in the tomatoes until well mixed. Add the beef and cook, breaking it up with a wooden spoon, until the meat is no longer pink, about 6 minutes. Add 1 cup water and season with salt and black pepper. Add the peas, stir well and simmer, partially covered, until tender, about 10 minutes for fresh peas or 5 minutes for thawed frozen peas.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro and serve with warm chapatis.
- Combine both flours and the salt in a large bowl. Slowly pour in the water, moving your other hand through the flour in circular motions, until it starts to come together (you may not need all the water). Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliable. Return the ball of dough to the bowl and rub the surface with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
- Fill a shallow bowl with whole-wheat flour. Fill a small bowl with the oil or melted butter or ghee and put a spoon in it. Line a plate or baking sheet with paper towels for the finished breads. Heat a cast-iron skillet over medium-high heat. Meanwhile, on a lightly floured surface, work the ball of dough into a 12- to 14-inch-long log. Cut into 12 equal pieces by cutting it in half, and then in half again; cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent the dough from drying out.
- Roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of whole-wheat flour, and then start rolling it out with a rolling pin, turning a quarter turn after each roll, until it's about 6 inches wide with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way. Test the skillet by sprinkling a little flour on it; if it turns brown immediately, it's ready.
- Flap the chapati between your hands to remove any excess flour, then slap the chapati onto the skillet. It should start darkening almost immediately. When small bubbles start to form, 1 to 2 minutes, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, about 1 minute more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. Don't fret if your first few don't puff up; it takes practice! They will still taste delicious.
- Remove the chapati to the paper towels. Repeat with the remaining dough, taking care to wipe any excess flour or oil from your pan occasionally and adjusting the heat as needed. Serve the chapatis warm.
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.
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
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- 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.
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