At first glance, keema can be easily dismissed as regular giniling. But the Indian ground beef dish is packed with Middle Eastern spices. It’s traditionally used as the meat component in other dishes such as curry, samosas, and pies. Though we (as well as a lot of students, it seems) are happy eating it as is, paired with buttered rice or a couple of naan.
Mister Kabab’s keema is a popular choice for people looking for a quick Persian fix. We’ve hacked it so now you don’t even have to leave the house to enjoy it. It takes a while to cook, but it’s necessary to truly break down the beef, and to make sure it soaks up all the flavor. Put on some TV while stirring occasionally.
- 2 cups tomato, deseeded
- 1 white onion
- 1 clove garlic
- 1-inch piece ginger
- 1 red chili
- ½ tbsp ground coriander
- ½ tbsp cumin
- 2 tsp garam masala
- 2 tsp turmeric
- 2 tbsp oil
- 1kg ground beef
- ¼ cup tomato paste
- 2 tbsp soy sauce
- cooked rice, plain or buttered
- sliced tomatoes
- sliced cucumbers
- yogurt sauce
Prepare vegetables: Add tomato, onion, garlic, ginger, and chili to the bowl of a food processor. Pulse until finely chopped but not smooth. Set aside.
Prepare spice mix: Combine spices in a small bowl. Stir until well mixed.
Cook beef: Heat oil in a large skillet over high heat. Add ground beef, working in batches to keep the temperature high, and cook until well-browned and toasted. Remove beef and drain off rendered fat, leaving about 2 tablespoons on the pan.
Cook vegetables: Reduce heat to medium and add the finely chopped vegetables. Cook, stirring frequently, for 5 minutes. Move vegetables to the side and add spice mix to the pan. Toast until fragrant, about 1 minute, then incorporate into the vegetables.
Cook and reduce: Add beef back to the pan with 6 cups of water, tomato paste, and soy sauce. Cook until beef is tender and the keema is dry, about 45 minutes to 1 hour, stirring every 8-10 minutes to avoid burning.
Serve: Remove keema from heat and serve with rice, cucumbers, tomatoes, and yogurt.