Prepare to embark on a mouthwatering journey through the vibrant flavors of Indian cuisine with this irresistible Keema recipe! If you've ever dreamed of creating restaurant-quality Indian dishes right in your own kitchen, this ginger-infused minced meat masterpiece is about to become your new obsession. Get ready to tantalize your taste buds and impress your family and friends with a dish that promises to transport you straight to the bustling streets of India!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g minced meat (lamb or beef)
- 1 onion, finely chopped
- 2 tablespoons ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- Salt to taste
- 3 tablespoons oil
- Fresh coriander for garnish
Instructions
- Prepare all ingredients by finely chopping the onion, grating fresh ginger, dicing tomatoes, and slitting the green chilies.
- Heat oil in a large heavy-bottomed pan or skillet over medium-high heat. When the oil is hot, add the finely chopped onions and sauté until they turn golden brown and translucent, approximately 3-4 minutes.
- Add the grated ginger and slit green chilies to the pan. Stir and cook for another 1-2 minutes until the raw ginger fragrance mellows and becomes aromatic.
- Add the minced meat to the pan, breaking it up with a wooden spoon or spatula. Cook the meat, stirring continuously to prevent clumping, until it changes color and starts to brown.
- Sprinkle turmeric powder, garam masala, and salt over the meat. Mix thoroughly to ensure the spices are evenly distributed throughout the meat.
- Add the chopped tomatoes to the pan and cook for 5-7 minutes, stirring occasionally. The tomatoes will break down and create a rich, thick sauce.
- Reduce heat to low, cover the pan, and let the keema simmer for 10-12 minutes. This allows the meat to cook through and the flavors to meld together.
- Uncover and check the meat's doneness. If needed, cook for an additional few minutes until the meat is fully cooked and the sauce has thickened.
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, naan bread, or chapati.
Tips
- Choose the Right Meat: For the most authentic flavor, opt for lamb. However, beef works wonderfully too. Ensure the meat is fresh and has a good balance of lean and fat for maximum flavor.
- Spice Management: Grate the ginger fresh for the most intense flavor. Don't rush the sautéing process - letting the onions and ginger develop a deep golden color builds a rich flavor base.
- Prevent Meat Clumping: When adding the minced meat, break it down continuously with your wooden spoon. This ensures even cooking and a perfect texture.
- Spice Distribution: Make sure to mix the spices thoroughly, creating an even coating on the meat for consistent flavor in every bite.
- Low and Slow Finish: The simmering stage is crucial. Cooking on low heat allows the meat to become tender and lets the flavors meld together beautifully.
- Garnish Matters: Fresh coriander isn't just a garnish - it adds a burst of freshness that elevates the entire dish. Chop it just before serving to maintain its vibrant flavor and color.Pro Serving Suggestion: This Keema is incredibly versatile. Serve it with steamed basmati rice, warm naan, or stuff it into pita bread for an amazing fusion meal!
Nutrition Facts
Calories: 397kcal
Carbohydrates: g
Protein: 25g
Fat: 30g
Saturated Fat: 9g
Cholesterol: 75mg
