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By Geeta Kapoor
Keema is well loved by most Indian families; it makes a versatile ground meat curry filling that goes well with breads such as parathas, pooris, chapatis, naans, pitas or even French baguettes.
You can make a batch of keema over the weekends, freeze it in portions and reheat when you need a side dish in a hurry. Furthermore, keema offers excellent value – you can feed a large family for under ten dollars. Although keema calls for ground meat, you can also make it vegetarian by replacing with minced soy or tofu.
Beef Keema Recipe
(serves 4)
Ingredients:
½ pound ground beef (lamb or chicken is great too)
1 teaspoon minced ginger
1 teaspoon garlic
1½ tablespoons curry powder
1 teaspoon ground coriander
½ teaspoon turmeric
½ to 1 teaspoon chili powder
1 cup water, divided
¼ cup cooking oil
1 large potato, peeled and cubed
1 onion, cubed
2 tomatoes, cubed
½ cup green peas
1 green chili, chopped (optional)
½ cup chopped fresh coriander leaves
½ teaspoon cumin seeds, toasted
salt, to taste
How to make beef keema:
In a bowl, combine minced beef, ginger, garlic, curry powder, ground coriander, turmeric, chili powder with ½ cup water.
Heat oil in a frying pan, fry onion and green chili over medium heat until golden.
Add minced beef mixture and fry for about 4 to 5 minutes, breaking up any lumps which may form.
Add potato and remaining cup of water. Bring keema to a boil, cover pan and leave to simmer for 10 minutes.
Finally, add green peas, coriander leaves and cumin seeds. Season keema with salt to taste; mix well and then remove pan from heat.
Serve keema with steamed basmati rice or warm naan breads. Delicious!
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