INDIAN KEEMA – (CURRIED GROUND LAMB)

Indian Keema

The origins of Keema (also spelled Kheema and Queema) hail from Northern India, Pakistan and Bangladesh mostly.  It is a dish that utilizes ground lamb and sends recollections of a drier, Indian Bolognese.  Ground Lamb is cooked with potatoes and it is typically the filling for Samosas.

If you are going to serve it over basmati and accompanied with naan, you may want to ensure that the mixture doesn’t become too dry and there is more of an abundance of the curry sauce.

It is a surprisingly easy dish to prepare, exploding with Indian spices and perfect for a winter’s weeknight, where you want comforting food and a simple solution.  Make it as volcanically spicy or as mild as preferred and if you are opposed to Lamb, ground sirloin works just as well.

 

1 LB of ground Lamb

1 can tomatoes – drained and crushed by hand removing the cores

1 large cooked potato – peeled and medium cubed

1 medium onion – chopped

2 TBSP of ginger/garlic paste

½ TSP of ground cumin

½ TSP of ground coriander

1 large bay leaf

1 TSP of Garam Masala

1 TSP of mustard seeds

1 stick of Cinnamon

½ TSP hot curry powder

1 TBSP of ACV – Apple Cider Vinegar

½ cup of milk

½ cup of water

½ cup of peas for garnish (optional)

In a large skillet with high sides, brown the beef and transfer to a bowl.  Remove any excess fat from the pan.  Adding a bit more oil, add the mustard seeds and allow them to pop (careful not to burn them).  Incorporate all the dry spices and toast them till they are aromatic, about 1 minute.  Add the onions to the spices (you may need to add a bit more oil) and sweat them with salt and pepper.  Add the garlic/ginger paste and cook for a few more minutes.  Steam the potatoes and set aside.

Incorporate the lamb to the skillet and add the tomatoes, mixing well.  Add the water and milk and simmer for about 30 minutes, adding the potatoes and the ACV, 15 minutes into the cooking.  Serve over basmati rice accompanied by Naan.

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