Keema or Minced Meat is a popular dish in India and has various versions. This particular recipe creates a dryer yet flavorful ground meat or keema with the use of a minimal amount of spices. Because it is a dryer version, it can be eaten as is with rice or roti, or can be used as a filling in Samosas or Rice Balls (Onigiri). - Shalini
Core Spices and Flavorings -
1 tbs minced ginger
1 tbs minced garlic
1/2 tsp cayenne (optional)
1 tsp ground cumin
Other Ingredients -
1 lb any ground meat (I prefer beef or lamb)
1 small onion, finely chopped
1 tbs tomato paste
1 tsp salt (or to taste)
1 small lime
1/4 cup chopped cilantro
1 tbs oil
Heat the oil in a medium sized pan under medium-high heat for 1 minute.
Add the chopped onion and cook for about 7 minutes or until golden brown.
Add in the ginger and garlic and cook for 1 minute.
Now add in the cumin, cayenne, salt and tomato paste and mix until blended with the onions.
Add in the ground meat and mix well and then let it cook for 10 to 15 minutes or until the meat is done.
Put the heat off, and mix in the lime juice and chopped cilantro.