Serves 4 to 6
Keema, a traditional meat dish of India and Pakistan, is a great recipe to learn and use regularly. Easy to prepare, adaptable, and incredibly forgiving, it is a perfect meal to use when introducing your family to new spices and flavors. While this Keema recipe calls for beef, lamb, or dark meat turkey, Keema can be made with just about any ground meat. There are several different spices called for; if you don’t have them all, don’t fret. Keema is forgiving, so just use what you have. Another twist is to leave out most of the spices, keeping the garlic, onions potatoes, tomatoes and peas in as called for in the recipe. Add a 28-ounce can of crushed tomatoes before you add the water. This recipe is great over Basmati rice.
Instructions
1 lb ground meat (beef, lamb, or dark meat turkey all work well)
2 to 4 medium potatoes (add more potatoes if you need to stretch the meal)
1 cup frozen peas (add more peas if you need to stretch the meal)
1 medium onion
2 cloves of garlic
1 tablespoon fresh ginger or 1 tsp ground dried ginger
1 teaspoon cumin powder
1 cinnamon stick
1 bay leaf
4 cloves
3 cardamom pods
2 medium tomatoes, chopped
1 tsp turmeric powder
3 tablespoons of olive oil
Instructions
Chop onion, set aside.
Mince garlic, set aside.
Mince ginger, if fresh, set aside.
Scrub potatoes. Chop into 2 inch pieces, set aside.
Heat 3 tablespoons of olive oil in a heavy bottom pot (with high walls).
Sautee chopped onion until translucent.
Add garlic, ginger, cumin, cinnamon, bay leaf, cloves and cardamom and sautee over medium high heat for two to three minutes.
Add meat, sautee until brown, breaking up the meat while stirring vigorously, 10 minutes.
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