Kheema Masala Recipes

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 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.

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.

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.