Keema (Spicy Beef)

in

Chef Ali Hassan's keema recipe is delicious and versatile. The seasoned, curried ground beef is great with peas and carrots on rice, and if you have some leftover you can add it to your quesadillas or wraps. You can also adapt this recipe using turkey, chicken, or ground soy.

Keema

Ingredients

1 tsp canola oil, and more for frying
½ lb lean ground beef (or ground chicken)
½ onion, minced
2 to 3 green chillies or ½ jalapeno (to taste)
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp red chili powder
½ tsp salt
½ tsp paprika, optional
1 tbsp of freshly grated ginger
1 tbsp GOG (see recipe below)
1/2 cup frozen peas, defrosted and drained

Garnish

Juice of ½ lime
½ tsp fenugreek leaves (Kasoor Methi)
¼ cup fresh coriander, chopped
10 leaves of fresh mint
1 stalk of green onion, minced
1" knob of ginger, julienned

Directions

1. In a large pot, fry onions and chilies over a medium-high heat.

2. Add all the dried spices and continue to fry for another few minutes.

3. Add GOG (Ginger, Onion, Garlic Paste), fry for a few more minutes until all spices and aromatics become a spicy paste.

4. Add the ground beef (or ground chicken). Fry over medium heat, covered for about 5 minutes. Uncover and let liquid evaporate.

5. Add pease, fresh lime juice and kasoori methi and mix well.

6. Spoon into a plate and add all other garnishes.

7. Serve with roti, naan or steamed basmati rice.

GOG (Garlic, Onion, Ginger) Paste

You can make this recipe in any quantity, suitable for your family. The proportions of the paste should be 20 percent onion, 40 percent garlic and 40 percent ginger.

  1. Chop onion and ginger roughly, then add to blender.
  2. Peel garlic and add to blender.
  3. Add a little bit of water to the blender before grinding for about a minute. The final product should be about the consistency of apple sauce.
  4. Bottle and refrigerate — it'll keep for months.

 

Brought to you by

RBC Avion

Also on CBC