Keema Recipe

Welcome to the world of Keema! This delicious dish is a staple in many South Asian households, especially in India and Pakistan. Keema is basically minced meat—usually lamb, goat, or chicken—cooked with spices, tomatoes, and sometimes peas. It has a rich history that dates back to the Mughal Empire, where it was introduced as a way to prepare meat quickly and efficiently.

What makes Keema so popular? Well, it’s not just the amazing flavors; it’s also super versatile! You can enjoy it with naan, rice, or even use it as a filling for sandwiches. Families love making Keema because it’s a warm, comforting dish that brings everyone together, making it perfect for any occasion!

Ingredients

Step-by-Step Instructions

1. Heat the Oil: In a large pan, heat the cooking oil over medium heat.
2. Sauté Onions: Add the chopped onion and sauté until it turns golden brown (about 5-7 minutes).
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
4. Incorporate Spices: Add the cumin, coriander powder, turmeric, and salt. Stir well to combine.
5. Add Tomatoes: Mix in the chopped tomato and green chili. Cook until the tomatoes soften (about 5 minutes).
6. Cook the Meat: Add the minced meat to the pan. Stir thoroughly and cook until the meat is browned (around 10 minutes).
7. Simmer: If using, add frozen peas and a little water if needed. Reduce the heat and let it simmer for 10-15 minutes, until everything is well combined and the flavors meld.
8. Add Garam Masala: Finally, sprinkle the garam masala on top, stir it in, and cook for another 2 minutes.
9. Garnish: Remove from heat and garnish with chopped cilantro.

Nutritional Information

Tips and Tricks

• Alternative Meats: You can use turkey or a plant-based substitute if you want a lighter version.
• Add Vegetables: Feel free to add other veggies like bell peppers or carrots for extra nutrition.
• Spice Levels: Adjust the green chilies according to your taste—less for mild, more for spicy!
• Avoid Overcooking: Don’t let the meat become too dry; keep it moist for the best flavor!

FAQs

What is Keema traditionally served with?

Keema is often served with naan, rice, or even parathas—a type of flatbread.

Can I make Keema vegetarian?

Yes! You can substitute minced meat with minced lentils or soy protein for a delicious vegetarian option.

How long does Keema last in the fridge?

Keema can last up to 3-4 days in the refrigerator when stored in an airtight container.

Can I freeze Keema?

Absolutely! Keema freezes well, and you can store it for up to 3 months. Just make sure to cool it completely before freezing.

What spices can I add to enhance the flavor?

You might consider adding cinnamon, cardamom, or clove for a unique twist on the flavor!

Is Keema spicy?

The spiciness depends on the amount of green chilies you use; you can make it mild or hot according to your preference.

What is the best way to reheat Keema?

The best way to reheat Keema is on the stove over low heat, adding a splash of water to keep it moist.

Can I add potatoes to Keema?

Yes, diced potatoes can be a delicious addition! Just add them early on to ensure they cook through.

How do I know when the meat is fully cooked?

The meat should be browned and no longer pink. You can also check the internal temperature; it should reach at least 165°F (75°C).

Is Keema healthy?

Keema can be part of a healthy diet, especially when made with lean meats and lots of veggies!

Can I customize the recipe?

Definitely! Feel free to play around with the ingredients and spices to suit your family’s taste.

With these easy instructions and tips, making Keema at home will be a delightful experience! Enjoy your cooking adventure!