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
KEEMA ALOO (GROUND BEEF AND POTATOES)
If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.
Provided by The Meatetarian
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g
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.
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 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
BEEF KEEMA
According to Wilkipedia, "Keema is a traditional home cooked dish in northern India and Pakistan. It is minced lamb curry served with peas or potatoes. Originally Qeema in Urdu means mince meat. It may be mutton, lamb, beef or chicken. Thus Qeema of any meat can either be cooked in stew form, made into kababs, fried or barbecued." This is from one of my Food & Wine cookbooks. This dish is often made with lamb and served with naan or pitas. They say to serve it with a fruity Beaujolais.
Provided by dicentra
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 634.2, Fat 36.5, SaturatedFat 13.1, Cholesterol 128.2, Sodium 1043.9, Carbohydrate 36, Fiber 5.5, Sugar 9.7, Protein 40.1
KHEEMA WITH POTATOES AND PEAS
Make and share this Kheema With Potatoes and Peas recipe from Food.com.
Provided by Satyne
Categories Indian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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- Put the oil in a large frying pan over a medium-high heat. When hot, add the onion, garlic and ginger and stir until lightly browned.Add the cumin, coriander, turmeric, cinnamon, nutmeg and cayenne pepper and stir for 10 seconds.
- Stir in the tomatoes and yoghurt. Cook on a medium-high heat until the tomatoes have softened.
- Add the mince and salt. Stir for two minutes, breaking all the lumps. Stir in the water and bring to a simmer, then cover. Turn the heat to low and simmer for 30 minutes.(I tasted it at this point and thought it was completely bland - so I added some dried chilli flakes for a bit of heat).
- Add the lemon juice and the peas and cook gently for 10 minutes. (If you want to retain any colour or flavour in your peas, they shouldn't be cooked longer than a minute or two - I just simmered it for a couple of minutes before taking it off the heat. I also added some fresh coriander for more flavour).
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