Keema Ii
Elevate your dinner table with the bold, aromatic flavors of **Keema II**, a classic South Asian dish that's as comforting as it is versatile. This savory minced meat curry, made with ground beef or lamb, is simmered to perfection with a vibrant blend of spices like cumin, garam masala, and turmeric, plus a hint of heat from fresh green chilies. Juicy tomatoes and tender peas bring a burst of freshness, while a garnish of cilantro adds a fragrant finish. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights or a hearty family meal. Serve it with fluffy naan or steamed rice to soak up the rich, spiced gravy. Whether you're exploring traditional Indian cuisine or looking for a new comfort food favorite, Keema II is a must-try recipe packed with flavor and easy-to-make appeal.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 3 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 medium Tomato, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Ground coriander
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Frozen peas
- 2 tablespoons Cilantro leaves, chopped
- 1 cup Water
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and sauté for another 1 minute until fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 5-6 minutes.
Add the ground coriander, turmeric powder, red chili powder, and salt. Stir well to combine with the tomato mixture.
Add the ground meat to the pan, breaking it up with a spoon as it cooks. Cook for 8-10 minutes until the meat is browned and no longer pink.
Stir in the finely chopped green chilies and 1 cup of water. Cover the pan and let it simmer for 10 minutes.
Add the frozen peas and garam masala. Stir well and cook uncovered for another 5 minutes, or until the peas are tender and the keema reaches your desired consistency.
Taste and adjust seasoning, if necessary.
Garnish with freshly chopped cilantro leaves and serve hot with naan bread or steamed rice.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 22.5 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2854 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
