Keema Recipe is a beloved dish originating from the culinary traditions of India and Pakistan is a flavorful and versatile minced meat delicacy. The term “keema” refers to finely ground meat, which forms the base of this delectable dish. Whether made with lamb goat beef or chicken. The keema showcases the art of blending aromatic spices herbs and vegetables to create a tantalizing experience for the taste buds.
Ingredients
- 500 grams minced meat (lamb, goat, beef, or chicken)
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 green chilies finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder adjust to taste
- 2 tomatoes, finely chopped
- Salt to taste
- Some fresh cilantro leaves chopped for garnish
Instructions
1/ Heat cooking oil or ghee in a pan at medium heat. Add the chopped onions and sauté the entire things until golden brown.
2/ Add the ginger paste garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears and release oil.
3/ Add the meat to pan and cook until it is getting browned breaking up any lumps with a spatula or spoon.
4/ Once the meat is browned add the cumin powder coriander powder turmeric powder and red chili powder. Mix well to coat the meat with the spices.
5/ Add chopped tomatoes to the pan and cook until they soften and release their juices in brown color. Stir occasionally to prevent sticking.
6/ Reduce the heat to low, cover the pan, and let the keema simmer for 20-25 minutes, allowing the flavors to meld together. Stir occasionally to prevent burning.
7/ Remove the lid, taste the keema, and adjust the salt and spices according to your preference.
8/ Cook uncovered for another 5-10 minutes or until the keema reaches your desired consistency. If you want thicker gravy continue cooking until most of the liquid evaporates and dry.
9/ Once done garnish the keema with freshly chopped cilantro leaves.
Serving
Serve hot with naan bread, roti, or steamed rice. It pairs well with a side of raita (yogurt dip) or pickles.
Enjoy the aromatic and flavorful Keema recipe as a satisfying main dish that showcases the essence of Indian and Pakistani cuisine!
Some Tips and Tricks to Help You Make a Delicious Keema Recipe
Choice of Meat: Select good quality minced meat for the best flavor and texture. Lamb, goat, beef, or chicken are commonly used options. Choose a leaner cut for a healthier version, or opt for a slightly fattier cut for added richness.
Sautéing Onions: Take your time when sautéing onions for the base of the keema. Cook them until they turn golden brown to enhance their sweetness and depth of flavor. This step is crucial in building a robust foundation for the dish.
Ginger and Garlic Paste: Use freshly made ginger and garlic paste for optimal flavor. You can make the paste by blending equal parts of peeled ginger and garlic cloves with a little water until smooth. Alternatively, you can use store-bought paste if needed.
Spice Blend: Experiment with the spice blend to suit your taste preferences. Adjust the quantity of cumin powder, coriander powder, turmeric powder, and red chili powder according to your desired level of spiciness and aroma.
Tomatoes for Moisture: Tomatoes add moisture to the keema and help create a flavorful gravy. Choose ripe tomatoes and chop them finely for even distribution throughout the dish.
Simmering for Flavor: Allow the keema to simmer on low heat for a sufficient amount of time. This helps the spices infuse into the meat and allows the flavors to develop fully. Stir occasionally to prevent sticking and ensure even cooking.
Garnish with Fresh Herbs: Just before serving, garnish the keema with freshly chopped cilantro leaves. This adds a burst of freshness and a pop of color to the dish.
Pairing Suggestions: Serve keema with naan bread, roti, or steamed rice for a complete meal. It also pairs well with a side of raita (yogurt dip) or pickles for added flavor contrast.
Leftovers and Versatility: Keema is a versatile dish that can be repurposed in various ways. Use leftover keema as a filling for samosas, stuff it into parathas (flatbread), or serve it over cooked pasta for a fusion twist.
Adjusting Spices and Ingredients: Feel free to experiment and adjust the spices and ingredients to suit your personal taste preferences. Add extra green chilies for more heat, incorporate additional vegetables for added nutrition, or try different herbs for a unique flavor profile.
Remember cooking is an art and these tips and tricks are meant to serve as guidelines. Feel free to get creative, make the keema recipe your own, and enjoy the process of preparing a delicious keema that suits your palate!
Enjoy Keema Recipe!
Nutrition Facts
The nutrition facts for a Keema recipe can vary significantly depending on the ingredients and proportions used in the specific recipe. Keema is a dish made from minced meat (commonly beef, lamb, or chicken) and various spices and vegetables. Here are approximate nutrition facts for a typical serving of Keema made with ground beef (80% lean) and without additional added fats:
Serving Size: 1 cup (approximately 240 grams)
Nutritional breakdown per serving:
Calories: 300-350 calories per serving
Carbohydrates: 5-10 grams
Protein: 20-25 grams
Dietary Fiber: 1-3 grams
Fat: 20-25 grams
Sodium: 500-700 milligrams
Potassium: 300-400 milligrams
Vitamins and Minerals:
- Vitamin C: 10-15% of the Daily Value (DV)
- Vitamin A: 5-10% DV
- Iron: 15-20% DV
- Calcium: 2-4% DV
Please note that these values are approximate and can vary based on factors such as the type of meat used, the specific recipe, and the amounts of oil, spices, and vegetables added. If you have a particular Keema recipe in mind, you can calculate more precise nutritional information by using a nutrition calculator or referring to the nutrition labels on individual ingredients used in your recipe.
