Beef keema

Yesterday, I got out a pound of ground beef from the freezer to make dinner. I haven’t been going grocery shopping as much as I used to due to the current worldwide situation. We’ve been trying to minimize our meat-eating in ways such as adding more veggies to make a healthier meal. An example of that links back to my Bolognese sauce where I only used half a pound of meat instead of a full pound.

Since I had an extra half-pound of meat, I decided to make beef keema. Keema is ground meat curry often made with lamb. With the right mixture of spices, you can make the beef taste just as great as lamb!

I was cooking this recipe live on Facebook a few days back. Later on in that same day, I saw Aarti Sequeira from Food Network cooking beef keema. I was pleasantly surprised to know I wasn’t only one thinking about making keema that day!

Ingredients

  • 2 tbsp oil
  • 1/2 cup yellow onion, small diced
  • 1 tsp garlic, minced
  • 1 tsp jalapeno, seeded, diced
  • 1 tsp ginger, minced
  • 1 tsp curry powder
  • 1 tsp cumin, ground
  • 1/2 tsp chili flakes
  • 1 1/2 tsp salt
  • 3 tbsp tomato, sauce
  • 1/2 cup tomato, med. diced
  • 1/2 lbs ground beef
  • 2 cup Yukon gold potatoes, med. diced
  • 1/2 cup green peas, frozen
  • 2 tbsp heavy cream

Instructions

Mix curry powder, cumin, chili flakes, and salt. Set aside.

Heat oil in a large saucepan over medium heat. Add onion and jalapeno peppers. Cook till soft. Add ginger and garlic to the onion mixture. Cook till the mixture turns light brown. Add the dried spice mixture. Cook for couple minutes.

Add the tomato sauce. Cook until tomato sauce dries. Add in diced tomatoes. Stir well. Cook till tomatoes are soft.

Add ground beef. Break up the beef to incorporate well. Brown the meat.

Add the potatoes. Mix well. Cover and cook till the potatoes are tender—stirring often in between. Stir in the peas. Mix well. Add the cream. Mix and cook until every thing mixed well and warmed through. Taste for seasoning.

serves 3

Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.

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