The dish “Keema” has its origins in the Indian subcontinent. It is a flavorful minced meat dish that can be made with various types of meat such as lamb, beef, or chicken.
Keema is typically cooked with a combination of spices including cumin, coriander, turmeric, ginger, and garlic, which give it a rich and aromatic flavor profile. Other ingredients like onions, tomatoes, and green chilies are commonly used to enhance the taste.
Traditionally, Keema is served with rice or Indian bread such as roti or naan. It can also be used as a filling for stuffed breads like samosas or served with eggs as a breakfast dish. Keema is a versatile dish and can be adapted to different regional variations and personal preferences, incorporating additional ingredients such as peas, potatoes, or spinach.
Overall, Keema is known for its savory and spicy taste, making it a popular and satisfying dish in Indian and Pakistani cuisine.
Keema Matar: A Spiced Minced Meat and Peas Delight
Ingredients
- 1 1/2 Lb minced meat beef, lamb, or chicken
- 1 Cup peas fresh or frozen
- 1 onion finely chopped
- 2 tomatoes pureed or finely chopped
- 2 Tsp ginger-garlic paste
- 2 green chilies finely chopped (adjust according to spice preference)
- 1 Tsp cumin seeds
- 1 Tsp coriander seeds crushed
- 1/2 Tsp fennel seeds
- 1/2 Tsp turmeric powder
- 1 Tsp red chili powder adjust according to spice preference
- 1 Tsp garam masala
- 1/2 Tsp cinnamon powder
- 1/4 Tsp cardamom powder
- Salt to taste
- 3 Tbsp ghee or clarified butter
- Fresh coriander leaves for garnishing
Instructions
- Heat ghee or clarified butter in a pan or skillet over medium heat. Add cumin seeds, crushed coriander seeds, and fennel seeds. Sauté for a minute until they release their aroma.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.
- Add the minced meat to the pan and break it up with a spatula. Cook until the meat is browned and cooked through.
- Add turmeric powder, red chili powder, cinnamon powder, cardamom powder, and salt. Mix well to coat the meat evenly with the spices.
- Add the pureed or chopped tomatoes to the pan and cook until they soften and the oil starts to separate from the masala.
- Add the peas to the pan and stir well. Cover the pan and cook for about 5-7 minutes or until the peas are cooked through.
- Sprinkle garam masala over the dish and give it a final stir. Adjust the seasoning if needed.
- Garnish with fresh coriander leaves.
- Serve hot with exotic flatbreads such as garlic naan, laccha paratha, or kulcha.
