Keema (Spiced Ground Meat)

By Tejal Rao

Published March 11, 2020

Keema (Spiced Ground Meat)
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
1 hour
Rating
4(2,272)
Comments
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Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. (Don’t judge!) The secret to this version is to take your time: Caramelize the onions properly for a strong foundation, and once you’ve added the beef, simmer it patiently until the sauce is dark and silky, and the fat has split away, risen to the top, and pooled in every nook.

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Ingredients

Yield:4 servings
  • ¼cup neutral oil, such as grapeseed or canola
  • 1red onion, sliced
  • 4garlic cloves
  • 1(2-inch) piece fresh ginger, peeled
  • 1green finger chile (or serrano chile), stem removed
  • 6Roma tomatoes, quartered
  • 1pound ground beef (preferably at least 15 percent fat)
  • ½teaspoon chile powder, such as cayenne
  • Kosher salt
  • ½cup fresh cilantro leaves and tender stems
  • ½cup fresh mint leaves
  • ½teaspoon garam masala
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

452 calories; 37 grams fat; 10 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 21 grams protein; 632 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.

  2. Step 2

    Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.

  3. Step 3

    Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.

  4. Step 4

    Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.

Ratings

4 out of 5
2,272 user ratings
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Comments

Sulman

Just made this. 4/5 imo. Will make again. Overall this is an excellent introduction to keema and Indian cooking. 1. The onions caramelized way way way quicker than 25-30 minutes. It could be where I live, my stove, my land or a host of different reasons. Either way for me it took about 12 minutes. Just keep an eye on it. 2. Ginger was too strong for me. Next time I’ll put in 1” instead of 2”. 3. Very Silky. Added peas in the end for texture after tasting. It’s a traditional addition anyway.

Neil

I'll give this recipe a go as it sounds very tasty. As someone whose family is from India, I grew up eating keema regularly. I'd respectfully point out that in India and in most Indian households (as well as most Indian restaurants), this will not be made with beef but with lamb instead. Lamb gives it a completely different flavour to beef, and I speak as someone who eats both.

Varun

Cooking the garlic and ginger a little before blending makes for a more "rounded" flavor. Also speeds things up overall.

not naan

The technique is interesting—stewing the raw meat in the blended sofrito—but no seasoning except a sprinkle of garam masala to finish is maniacal. Fill this with coriander and cumin at the very least.

Maclean

LOVED! An easy meal that is satisfying and really flavourful! Will be adding this to our monthly rotation.

RLB

I recommended adding additional Indian spices to the sauce and bay leaves to onions in the base (remove before blending then add back to sauce). Gara Marsala is the star...1/2 tsp is not enough. I prefer to brown meat separately to make sure any excess fat is drained especially if not 85% or 93%.

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