Keema traditional recipe

Keema, a recipe with multiple origins

Keema (or Kheema ) is a signature stew of Indian and Pakistani cuisine, made with minced meat seasoned with a blend of hot spices, tomatoes, peas, and sometimes potatoes. Its name comes from the Turkish word "kıyma" , meaning "minced meat," and it is found in many variations across South Asia. A family favorite, keema is often cooked for large gatherings, served with basmati rice or flatbread such as rotis or naans. Comforting, hearty, and flavorful, it reflects the culinary genius of the popular cuisines of the Indian subcontinent, where the art of spice transforms the simplest ingredients into veritable feasts.

Ingredients for 8 people

• Peanut oil or Ghee (clarified butter)

• 10 cloves

• 7 cardamom seeds

• 15 black peppercorns

• 1 cinnamon stick

• 3 large onions

• 1 can of crushed tomatoes

• 1 to 2 cans of liquid tomatoes

• 1.6 kg of minced meat: traditionally in India they use lamb but I have a preference for the mixture: 25% veal, 75% beef

• 7 medium potatoes

• 1 kg of peas

• 1/2 jar of mild curry paste (Patak's coriander-cumin type)

• Salt

• Fresh coriander

• Basmati rice (as a side dish)

Preparation of traditional keema

1. In a large saucepan, heat about 1 cm of oil or ghee.

2. Add the whole spices: cloves, cardamom, black pepper and cinnamon stick.

3. Fry the finely chopped onions until golden.

4. Add the minced meat and crumble it well with a wooden spoon until cooked.

5. Stir in the crushed tomatoes and tomato liquid.

6. Add half a curry paste and mix.

7. Add the peeled and chopped potatoes.

8. Let everything simmer for 30 to 60 minutes over low heat.

9. Add the peas and continue cooking for 15 to 20 minutes.

10. Just before serving, add chopped fresh cilantro.

Serve hot with fluffy basmati rice. This dish is even better the next day, when the flavors have fully developed.

Click on the photos to find our spices:

Source: Origin