KEEMA MATAR (GROUND BEEF AND PEAS CURRY)
This Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) is an easy, one-pot keema recipe that's deeply flavorful with no whole spices used. This recipe also includes tips on how to make Keema curry with ground chicken.
Provided by Izzah Cheema
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Heat a medium-sized pan over high heat. Once hot, add the oil, cumin seeds, and onions and sauté until the onions are slightly brown, about 8 minutes.
- Add the garlic and ginger, and stir for a minute. Add the ground beef and cook for 4-5 minutes, stirring often, until it's no longer pink and most of the moisture dries up. Use a wooden spatula to break up the meat into small pieces to ensure no lumps.
- Add the tomato, green chili pepper, yogurt, red chili powder, turmeric, and 1 tsp of the salt and continue to cook for 2 minutes, until the tomatoes start to break down. You'll notice the liquid in the mixture is beginning come to a boil.
- Lower the heat to medium, cover and allow it to cook for about 15 minutes, stirring once in between. If you feel that there is not enough moisture and the meat is sticking to the bottom of the pan, add ¼ cup water.
- Uncover, and stir in the peas, more green chili pepper (if using), the remaining 1/8 tsp salt, and 1/2 cup water. Cover again and allow the mixture to cook for about 3 minutes, or until the peas are cooked through.
- Add the remaining spices and cilantro listed under 'after cooking' and sauté for another minute or two. Taste and adjust salt and spice. Lower the heat to the lowest setting, cover, and allow the flavors to settle for 5 minutes.
- Turn off the heat, add lemon or lime juice, if desired, and serve hot with any kind of bread or rice.
Nutrition Facts : Calories 449 kcal, Carbohydrate 13 g, Protein 23 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 785 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
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 (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 AND RICE
Many versions of this minced meat recipe show up all-across India. Similar in style to chili, keema uses ground lamb (traditionally mutton) or beef that's slow simmered in fragrant spices and vegetables. We used garam masala and turmeric, but cardamom, cumin, coriander and cinnamon are also common additions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
- Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
- Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
- Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.
Nutrition Facts : Calories 530, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 106 milligrams, Sodium 661 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 38 grams, Sugar 8 grams
KEEMA (INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS)
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito.
KEEMA (INDIAN SPICED BEEF)
A very simple but very tasty Indian-style dish. Serve over rice. Adapted from a recipe at Emily Bites http://bit.ly/19tMB4R
Provided by DrGaellon
Categories One Dish Meal
Time 35m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in non-stick skillet over medium heat until shimmering. Add onion and saute slowly until soft and translucent, about 5 minutes. Add garlic and ginger and saute until fragrant, about 1 minute.
- Add beef and cook, breaking up large clumps with the edge of a wooden spoon, until brown all the way through, with no pink, about 8 minutes. Season with salt and pepper.
- Add tomatoes, garam masala, green chili, and turmeric and cook until tomatoes are hot and flavors combine, 3-4 minutes.
- Add peas and lemon juice. Cook until peas are hot but not mushy, about 6-8 minutes. Adjust seasoning and serve.
Nutrition Facts : Calories 205.9, Fat 9.4, SaturatedFat 3.3, Cholesterol 49.1, Sodium 102.9, Carbohydrate 11.8, Fiber 3.3, Sugar 5.2, Protein 18.4
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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