Indian Beef Keema With Carrots Potatoes Food

INDIAN KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Add oil and onion to a large pot on medium heat.
• Cook onions, stirring occasionally, 6-8 minutes until translucent.
• Add in coriander, garam masala, cumin, salt, turmeric, ginger and cayenne and stir well, then cook for 1 minute.
• Add in beef and cook, breaking it apart and stirring occasionally, until it is cooked through, about 6-8 minutes.
• Add in garlic and jalapenos, then cook for 1 minute.
• Add in the tomatoes, water, and potatoes and stir well.
• Bring to a simmer, then cook for 10-12 minutes until potatoes are tender.
• Add in frozen peas, stir and serve.

BEEF KEEMA CURRY (INDIAN GROUND BEEF)

Steps:

• Gather your ingredients, mix the Spice Mix together if using, and place a small container of water by your stovetop.
• In a skillet over medium heat, heat the oil. Add in the onions and 1/2 teaspoon of salt. Cook until the onion is golden brown, stirring frequently. About 8 to 12 minutes.
• Add the ginger garlic paste and minced green chili. Cook for one minute or until the paste no longer smells raw. Stir frequently and add a bit of water if the mixture is sticking to the bottom of the pan.
• Sprinkle in the ground spices and Kashmiri chili powder. Stir for another minute, adding a tablespoon of water as needed to prevent sticking.
• Add the ground beef and sprinkle with 1/2 tsp of salt. Break it up with the back of a spoon. Cook until the meat is no longer pink, about 8 minutes. Mix the tomato paste with 1/ 4 cup of water and stir into the meat.
• Turn the heat up to high and add the potatoes now if using. When the sauce is boiling, cover and turn the heat to low, or the setting that allows for a gentle simmer.
• Cook for 15 to 20 minutes, or if using potatoes, until they are tender. You are typically looking for a dry curry; simmer for a few more minutes uncovered until the desired consistency. If you are topping rice with the keema or as an Indianish Sloppy Joes, leave some liquid. If stuffing samosa, or topping pizza you will want a fairly dry mixture.
• If using peas: Over low heat stir in fresh or frozen peas and allow them to cook through. This will take just a few minutes.
• Taste for enough acid, heat, and salt. Be sure to season your keema well. I find for my palate that another 1/8 teaspoon of salt and an additional sprinkle of lemon juice does the trick. If your dish tastes flat it needs a tiny bit more of these two ingredients or even a shake of ground red chili.
• Skim any fat that collects on the top if you wish. And if you have time, allow the keema to rest covered, but off the heat, so that the flavors have some time to combine. As with most curries, it will taste even better the next day.
• Garnish the beef keema curry as you wish with the optional ingredients listed above. Serve with a soft bun, flatbread, rice, and a salad. See Storing & Serving Notes above if needed.

KEEMA ALOO (GROUND BEEF AND POTATOES)

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.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

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.

INDIAN BEEF KEEMA WITH CARROTS & POTATOES

Steps:

• Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
• Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.

KEEMA (INDIAN-STYLE GROUND MEAT)

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.

IT'S A WHOLE MEAL KEEMA CURRY (BEEF, POTATOES AND VEG)

Steps:

• In a small bowl or coffee cup combine the turmeric, cinnamon, cumin, cardamom, ginger and chili powder.
• In a large frying pan, saute onion, pepper and garlic in the oil until the onion softens.
• Add the spice mix to the vegetable mixture in the frying pan and combine well.
• Add the ground beef, stirring well and often to incorporate the spice mix with the beef and brown thoroughly.
• Add the water and the tomato paste, again mixing well.
• Cook this at a low to medium simmer until most of the water has cooked off.
• Mix in the potatoes and the green beans, then the coconut milk (you may need to add a small amount of water to facilitate the mixing, but no more than 1/4 cup!).
• Simmer till everything is heated through, and serve.

BEEF KEEMA

Steps:

• In large deep frying pan, heat oil over moderate heat.
• Add onion and cook about 3 minutes.
• Sitre in garlic and ginger and cook 1 more minute.
• Add beef and cook until no longer pink.
• Drain fat (if desired).
• Add coriander, cumin, pepper, turmeric, cinnamon and 1 tsp of the salt.
• Cook for 1 minute, stirring.
• Stir in potatoes, yogurt/sour cream and milk.
• Cover.
• Bring to barely a boil.
• Reduce heat and simmer for 20 minutes.
• Uncover and simmer 5 minutes more.
• Stir in frozen peas and 1/2 tsp salt.
• Simmer about 2 minutes.
• Stir in lemon juice and cilantro.

KHEEMA MATAR (BEEF AND PEA CURRY)

Steps:

• Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
• Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
• Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

KHEEMA WITH POTATOES AND PEAS

Steps:

• Heat the oil in a lidded fying pan, add the onions and cook until sof.
• Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
• Stir in the meaned beef and cook over high heat until very well browned.
• Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
• Continue cooking until the potatoes and peas are tender.

SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)

Steps:

• Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
• Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
• Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
• Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

BEEF KEEMA

Steps:

• In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
• Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
• Add the coriander, cumin, pepper, turmeric, cinnamon and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt and milk.
• Bring just to a boil. Cover the pan. Reduce heat to a simmer and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
• Stir in the peas and the remaining ½ teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and cilantro and serve.