You can try lamb or beef keema straight up with Indian flatbreads but it’s best as an ingredient in dishes like aloo keema and keema matar. Or as a filling for killer samosas. All sorts of possibilities…
It’s like hamburger helper done right. It’s beef or lamb with a good whack of spice. Not too much, mind you. Just enough to make sure it’s perfect when you use it in an Indian restaurant curry.
Lamb or beef keema may not become your favourite curry but what you can make with it may well be. Think of it as an ingredient into a bigger dish. A step along the way to something wonderful.
- 12 oz minced beef or lamb
- 2 Tbsp oil
- 1 bay leaf
- 1 or 2 black cardamom, whole, split (optional)
- 2" piece cassia bark (cinnamon)
- 2 tsp garlic ginger paste
- ½ tsp methi, crumbled between your fingers
- 2 tsp madras curry powder (I used Lalah's brand but any madras curry powder will do)
- ½ tsp salt
- 2 tsp tomato paste with enough water to dilute to the consistency of pasetta
- ⅔ cup water
- Pre-heat your skillet over medium heat.
- Add the oil. Once it starts to shimmer add the bay, cardamom and cassia. Cook until little bubbles form around the spices - about 30 seconds.
- Stir in the kasoor methi, spice mix and salt.
- Cook, stirring constantly for about 30 seconds.
- Add the garlic ginger paste and cook until the sizzling subsides.
- Mix in the tomato paste, stir to combine and cook about 30 seconds.
- Add the beef or lamb, breaking up any chunks and cook until all the meat is brown.
- Add the water and simmer for about 10 minutes until cooked through.
- Spoon off most of the accumulated fat and reserve until ready to cook the keema matar.