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
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.
SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)
Simple desi (South Asian) recipe.
Provided by farabi
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
- Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
- Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
- Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 19.2 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 3.5 g, Protein 15 g, SaturatedFat 7.2 g, Sodium 1049.1 mg, Sugar 3.3 g
BEEF KEEMA
Meat and potatoes -- just "different." I love this dish so much. I haven't made it in ages but now that I'm posting it I think I'll have to make it again soon. So delicious!
Provided by Jane Gib
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In large deep frying pan, heat oil over moderate heat.
- Add onion and cook about 3 minutes.
- Sitre in garlic and ginger and cook 1 more minute.
- Add beef and cook until no longer pink.
- Drain fat (if desired).
- Add coriander, cumin, pepper, turmeric, cinnamon and 1 tsp of the salt.
- Cook for 1 minute, stirring.
- Stir in potatoes, yogurt/sour cream and milk.
- Cover.
- Bring to barely a boil.
- Reduce heat and simmer for 20 minutes.
- Uncover and simmer 5 minutes more.
- Stir in frozen peas and 1/2 tsp salt.
- Simmer about 2 minutes.
- Stir in lemon juice and cilantro.
Nutrition Facts : Calories 627.9, Fat 36.6, SaturatedFat 13.1, Cholesterol 128.2, Sodium 1071.8, Carbohydrate 34.5, Fiber 5.2, Sugar 9.1, Protein 39.8
INDIAN BEEF KEEMA WITH CARROTS & POTATOES
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
- Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
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
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BEEF KEEMA RECIPE | DELICIOUS. MAGAZINE
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3/5 (7)Total Time 55 minsCategory Lamb Curry RecipesCalories 465 per serving
- In a large frying pan, heat a glug of oil over a medium heat. Add the sliced onion and crushed garlic. Fry for 5-8 minutes, then add the hot chilli powder, garam masala, grated fresh ginger and ground turmeric. Fry for 2-3 minutes.
- Add the minced beef and fry for 3-4 minutes, then add the chopped tomatoes, sugar andwater. Simmer for 20 minutes. Add frozen peas and spinach, then cook for 6-8 minutes until the peas are soft and the spinach has wilted.
- Top with extra yogurt and coriander, sprinkle with ground black pepper, then serve with extra lime wedges and steamed rice or naan bread.
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3/5
- 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 the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
- 3.Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.
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