Keema Ground Beef Casserole Food

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.

KEEMA (GROUND BEEF CASSEROLE)

Steps:

• Brown ground sirloin in pan with onions until browned.
• Add tomatoes, peas, potatoes and spices along with salt and pepper to taste.
• Bring to a simmer and cook for 25 mintues.
• Add water if it becomes too thick. It should have the consistency of chili.
• Serve over brown rice or whole wheat couscous.

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.

KEEMA (GROUND BEEF CASSEROLE)

Steps:

• Brown ground beef in pan with onions until browned.
• Add tomatoes, peas or corn, potatoes and spices along with salt and pepper to taste.
• Bring to a simmer, cover and cook for 25 minutes or till potatoes are done.
• Add water if it becomes too thick. It should have the consistency of chili.
• Serve over rice or couscous.

SMOKED GROUND BEEF/VIEL (KEEMA)

Steps:

• Marinate the meat with garlic, ginger, tenderizer, salt &red chilli powder for minimum 2 hours.
• Roast the Corriander powder by placing the powder in a non stick frying Pan and cooking it over very slow heat until u can smell a good aroma.
• Roast poppy seeds the same way and than grind them to powder.
• Heat oil in a deep pot, fry onions till golden brown take it out and spread it on a flat surface.
• Cook the marinated meat in the same oil for about 5 minute
• Add Corriander Powder and poppy seeds powder cook for about 15 minute.
• Blend yogourt, fried onion and spice powder in a blender to make a fine paste.
• Add the paste to the meat and cook on a slow heat for about 30min or until the water dries out .
• When the oil rises on the curry place a piece of bread or foil or onion peels on the centre of the curry.
• Burn a piece of coal on the stove top and place it over the piece of foil and pour 1 tsp oil, instantly smoke will start coming out of it cover the pot immedietly.
• Take it of the heat and let it smoke for 5 minute.
• garnish with onions rings, lemon and shredded ginger pieces.
• Serve hot with Pita bread or tortillas.

GROUND BEEF SKILLET CASSEROLE

Steps:

• In a large skillet.
• Place all the ingredients in the skillet except the soup.
• Cook down for about ten minutes, then add the soup.
• Cook for another twenty minutes or until the potatoes are done.