Keema Spiced Ground Meat Food

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 (SPICED GROUND MEAT)

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.

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.

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.

KEEMA (INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS)

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)

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.

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.