Description
Keema brings a delightful dash of Mumbai street flavor straight to your dinner table. Sizzling ground beef mingles with aromatic spices, creating a quick and satisfying meal that connects generations of home cooks through its rich, bold taste.
Ingredients
Scale
Main Ingredients:
- 1 lb (450g) ground beef or lamb
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
Seasonings and Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon black pepper
- 1 bay leaf
- Salt to taste
Supporting Ingredients:
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 green chili, finely chopped
- ½ cup peas
- ¼ cup cilantro, chopped
- 2 tablespoons cooking oil
- ½ cup water or broth
Instructions
- Heat 2 tablespoons of cooking oil in a large skillet at medium temperature (350°F). Drop 1 teaspoon of cumin seeds and 1 bay leaf into the hot oil, allowing them to sizzle for 15-20 seconds until fragrant.
- Add 1 large finely chopped onion to the skillet. Sauté for 5-7 minutes, stirring constantly, until the onions transform into a golden-brown color with caramelized edges.
- Incorporate 3 minced garlic cloves, 1-inch grated ginger, and 1 finely chopped green chili. Stir continuously for 45-60 seconds until the raw aroma dissipates.
- Toss in 2 medium finely chopped tomatoes. Cook for 3-4 minutes, pressing them down to break apart and create a soft, pulpy texture.
- Sprinkle ½ teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon red chili powder, ½ teaspoon black pepper, and salt to taste. Mix thoroughly and let the spices bloom for 30-45 seconds.
- Add 1 pound (450g) ground beef or lamb to the skillet. Break the meat into small crumbles using a spatula, ensuring it blends completely with the spice mixture.
- Cook the meat at medium heat for 10-12 minutes, stirring occasionally, until it browns completely and loses its pink color.
- Pour ½ cup water or broth into the skillet. Reduce heat to low, cover, and simmer for 8-10 minutes to allow flavors to meld together.
- Stir in ½ cup peas during the last 3 minutes of cooking. Ensure they become tender and heated through.
- Remove from heat. Garnish with ¼ cup freshly chopped cilantro. Discard the bay leaf before serving.
Notes
- Always use freshly ground beef with a fat content around 15-20% for the most flavorful and tender keema.
- Toast whole spices like cumin and coriander seeds before grinding to enhance their aromatic qualities and deepen the overall flavor profile.
- Dice onions finely and cook them slowly until golden brown to create a rich, caramelized base that adds complexity to the dish.
- If following a vegetarian diet, replace ground beef with crumbled tofu, lentils, or plant-based ground meat alternative for a similar texture and protein content.
- Prep Time: 10 minutes
- Cook Time: 25-27 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg