About six years ago my employer decided that hosting an Indian Cuisine potluck would be a good idea for some newly hired employees from India who were training at our local office for an extended period of time. At that time, I had zero experience with Indian cuisine, so had asked one of the new hires for a recipe I could make for them. The next day I was handed a photocopy from an unknown cookbook. It was titled simply “Keema.” I made it for the potluck and remember it was a hit! But then it remained forgotten in my loose-leaf recipe archive (read “mess”) until last week.
I had obviously adapted it the first time around, as it had scratch outs, scribbles, and additions and substitutions written all over it. This time around, I decided to search it out on the internet. There are so many variations of Keema that I felt I had good liberty to basically “redo” it again to my family’s tastes as they are today. My new remake got two thumbs up from the family! My only regret was not buying some cottage cheese to serve on the side, as it makes a refreshing accompaniment to the meal. Since this made way too much for one meal, I went straight to the store the next day and bought cottage cheese for the leftovers. No leftovers were thrown out, I am glad to say!
This is traditionally made with ground lamb, but I used ground beef as a substitute, but you could use either one or a combination of the two. Make sure you use at least a 12-inch skillet, as this makes a LOT! Feel free to halve the recipe.
Keema
1 to 1 1/2 pounds ground beef or lamb
3/4 cup chopped onion
2 cloves garlic, peeled and minced (about 2 teaspoons)
2 tablespoons garam masala (I used dried Mild Curry #512, according to the bulk bin I bought it from)
1 teaspoon salt or Mrs. Dash table blend
1/2 teaspoon ground cumin
Pinch of cayenne pepper
2 heaping tablespoons of tomato paste
1 1/2 cups homemade or low sodium beef broth
1 can diced tomatoes
1 can garbanzo beans (chickpeas), drained and rinsed
1/2 cup frozen peas
Lime wedges, for garnish
Chopped cilantro, for garnish
Cooked rice, for serving
Cottage cheese, for serving
In a large skillet over medium heat, cook the ground beef or lamb with the chopped onion until evenly browned. Drain off any grease. Stir in the garlic and cook for about a minute more, then add the spices and combine.
Add the the rest of the ingredients except the frozen peas and garnishes. Reduce the heat and simmer for about 20 minutes. In the last five minutes, add the frozen peas and cook until heated through.
Serve over a bed of rice, with a squeeze of lime, and cilantro. Please add cottage cheese to the side as a lovely, refreshing side.
Kathryn this has me intrigued. I usually give a small cringe when i see Indian food (not because i don’t like it, but because my stomach ulcers can’t handle it). Your intro made the post really interesting though. And i definitely would try it if a plateful appeared in front of me! Hugs.
LikeLiked by 1 person
Hugs back to you! I used a very mild curry so it wasn’t too spicy. I’m sorry you get stomach ulcers. Boo! I’m racing off to see if your newest installment is posted!
LikeLiked by 1 person
I hope you enjoy the story. Fairly short episode this time. Hugs.
LikeLiked by 1 person
It was fun and intriguing! Hugs back.
LikeLiked by 1 person
I love this recipe Kathryn. We love chickpea’s and never cooked them in a meat dish before. Great idea! The spices are perfect and glad to hear your whole family liked it. Don’t you love it when all the leftovers get eaten!
LikeLiked by 1 person
Yes, Seana, it is such a bother when I make a large meal that nobody liked, and the leftovers just go to waste. Thank you for you kind comments!
LikeLiked by 1 person
I enjoy good Indian food and your Keema looks great. I am not a fan of cottage cheese but I could use yogurt instead. Thank for another great recipe .
LikeLiked by 1 person
Yes, plain yogurt would be a great substitution. Thank you Gerlinde!
LikeLike
A fabulous dish!! Indian food is one of our favorite cuisines.
LikeLiked by 1 person
Thank you Mimi! It might well become one of our new favorites…
LikeLike
Beautiful. I can only imagine the flavours. Delicious dish.
LikeLiked by 1 person
Thank you Conor, that is a very nice compliment from you. 🙂
LikeLiked by 1 person
I’ve never cooked Indian food before, but this looks and sounds great. I’d definitely make it with ground lamb and lamb stock.
LikeLiked by 1 person
Thank you Stefan. I do know that ground lamb is more readily available in your country.
LikeLike
And let’s not forget that Indian beef is like Jewish pork…
LikeLiked by 1 person
Right, cows are sacred in India. Thank you for the reminder!
LikeLiked by 1 person
Kathryn this looks amazing!! I have zero experience with Indian food (as you know it’s just not common in Texas) but I’m going to have to make this. Yummy!!
Thanks for sharing 🙂
Melody
LikeLiked by 1 person
Thanks much Mel! I don’t have a lot of experience with it either, but this sure was tasty!
LikeLiked by 1 person