Keema – Indian Minced beef with Potatoes

Like Dabbas (A Spice container you see in every household in India, in which you can keep up to 7-8 spices which vary according to which one you use most often, also reflecting the cuisine of the region), Keema is a staple dish in many households and the recipes also vary according to the family origins and taste. Often served with green peas, or in this case potatoes, it is a dish which can be prepared in very little time and is very satisfying. We serve it with a little Naan bread you can dunk it in the sauce and rice for a full complete meal.

INGREDIENTS
500 Gr. Ground beef or lamb
1 Large onion, roughly chopped
2 Garlic cloves
2cm Piece ginger
2 Dried Red Chilli
1 Teaspoon Kashmiri Chili
1/2 Teapsoon Turmeric
1 Teaspoon Ground Coriander
1 Teaspoon Cumin Powder
1 Teaspoon Garam Masala
1/2 Teaspoon Cardamom Powder
4 Green Cardamom
1 2cm Cinnamon stick
5 Cloves
Salt & Pepper to taste
2 Tablespoons Tomato Paste
2 Tablespoons vegetable oil
2 Cups water
2 Large potatoes peeled and cut in bite size pieces


INSTRUCTIONS
Start by grinding the garlic and ginger (I use a NutriBullet) with 2 tablespoons of water.
Heat the oil in heavy saucepan and when it starts to smoke stir in the onions and cook them until they are brown and
crispy. Add the Red chilli peppers crumbled, cardamom, cinnamon stick, cloves and cook for a minute, until the spices start to release their oil.
Stir in the ground meat and cook it through, mixing constantly.
Add the ground spices; chilli, cumin, garam masala and ground cardamom and cook for another minute or so.
Add the ginger-garlic paste, cook for a minute and add the tomato paste
Stir in the water and the potato and bring to a boil. Cook at low heat for 15-20 minutes, until the potatoes are just tender.
Serve with Naan bread and with rice.

Here is a picture of my two Dabba Massala – I keep one for ground spices and one for ground spices and one for whole ones. They keep very well, away from the light and the spices are almost airtight in these containers. No wonder you have them in every single home in India. Cooks keep the spices they use most often, including cumin, coriander, Asafoetida, Chili, Turmeric and often black mustard seeds; all spices you see in so many dishes.

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