Kheema Food

INDIAN MASALA KHEEMA (DRY SPICY MINCED MEAT)

Steps:

• Gather the ingredients.
• Heat the cooking oil in a wok or deep pan over medium heat.
• Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering.
• Add the onions and sauté till they turn a pale golden color, about 5 minutes.
• Add the garlic and ginger pastes and fry for 1 minute to get rid of the "raw" fragrance.
• Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)
• Add the meat to the masala and sauté until browned, stirring often to prevent burning- about 5 to 7 minutes.
• Add the tomatoes , stir, and cook until they are soft.
• Turn off the heat, add the lime or lemon juice, and stir to mix well.
• Garnish with chopped coriander leaves and serve hot.

KHEEMA

Steps:

• Brown beef in a large skillet. Drain all but 2 tablespoons of fat. Add chopped.
• onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.
• onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.
• Cover again and cook until chickpeas and potatoes are heated through.
• Serve over rice or in Pita bread, with yogurt, fresh tomatoes and sliced cucumbers.

KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE

Steps:

• Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
• Add green chilies and onions. Fry them well on a medium flame until evenly golden.
• Saute ginger garlic paste for a minute or until the raw smell goes off.
• Add keema and saute for 2 to 3 mins on a low heat.
• Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
• Saute for 3 to 4 mins on a low heat.
• Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
• Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
• Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
• Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
• Sprinkle coriander leaves and stir.
• Keep mutton keema covered until served.
• Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

KEEMA WITH PEAS

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.

KEEMA

Steps:

• Heat large skillet over medium-high heat. Add beef and cook, stirring until browned, about 5 minutes.
• Add next 7 ingredients.
• Reduce heat to medium and cook, stirring, until onions are translucent, 3 minutes.
• Add broth and peas; cook until broth is reduced and peas are are hot; 2 minutes.
• Serve with rice and condiments: chutney, chopped peanuts chopped fresh cilantro and sour cream.
• We keep minced ginger in a small container in the freezer compartment and make chicken broth from the bones whenever we have chicken and keep a bottle of chutney around just for this dish. One small jalapeno is sufficient if not generous for the amount (remember to use gloves). Warning; this dish is too small for our family of eaters. We double it and have extra food the next day.

ALOO KEEMA

Steps:

• In a medium sized pot, heat the oil to medium high.
• Add the onions and saute for about 3-4 minutes or until the onion is translucent. Do not brown the onion.
• Now add the ground beef, and cook on high heat, stirring frequently for 3-4 minutes until the color changes.
• Add the ginger garlic paste, and cook for another 2-3 minutes.
• Now add in the spices and cook 5-7 minutes on high heat, while stirring frequently, until you can see the oil stirring. This is called bhunnai (searing) of the ground beef and it's important to develop the flavour of the whole dish.
• Add the tomatoes and lower the heat. Cook with a lid on for about 10 minutes to ensure the tomatoes are cooked through.
• Now add the potatoes, green chili, and 1/4 cup of water. Cook for another 10 minutes or until the potatoes are tender. If you want more gravy in the curry, add about 1/2 cup of water.
• Finish with a sprinkle of freshly chopped coriander and enjoy with roti or rice.

MASALA EGG KHEEMA

Steps:

• Heat oil in a wide bottom pan and add the peppercorns. Give them a roast until they slightly pop (use a lid if needed) and then immediately add onions. Cook until slightly brown. (SIDE NOTE: I use diced or finely chopped onions & tomatoes. They tend to splatter less and have a different end result compared to a puree.)
• Once the onions have cooked, add the chopped tomatoes and mix.
• Add salt, red chili powder, garam masala, tandoori masala, turmeric, ginger, and garlic. Mix and cook for about 2-3 minutes.
• Grate the hard-boiled eggs into the pan, add the water, and stir. At this point if you want the consistency a bit more gravy-like then add an extra ounce or so of water.
• Cook on medium-low heat for about 2-3 minutes (until heated through).
• Top with cilantro (stems taste great in this dish). Traditionally served with bread and onion salad.

INSTANT POT KHEEMA PAV

Steps:

• Turn Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds.
• Add turmeric powder, ginger, garlic, onions, and mix well. Cook covered for 2 minutes with a glass lid on.
• Add tomatoes, red chili powder, garam masala, salt and ground coriander . Mix well.
• Add ground chicken and break it with a spatula. Turn the saute mode off. Add water and give a quick stir.
• Quickly close the Instant Pot before the liquids start to evaporate. Turn the pressure valve to sealing. Pressure Cook on for 4 minutes followed by Natural Pressure Release.
• Garnish with cilantro and serve hot with dinner rolls or burger buns lightly toasted with some ghee on a griddle.

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 FRY

Steps:

• Clean and wash the minced meat thoroughly.
• Drain off the excess water and add chopped onions, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, chopped green chili and salt.
• Mix well. Cover and leave it for 10-15 minutes.
• In a thick bottom pan or kadai, add the above marinated minced meat and cook covered on low flame until all the water released by minced meat is absorbed.
• Now add oil and fry till the minced meat gets completely cooked and gets crisp.
• Sprinkle garam masala and add curry leaves. Serve with rice and dal of your choice.
• Add your 'love' to make this Keema Fry taste 'YUMMY'.

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.

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 (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.