Keema | Indian Spiced Mince Meat
 
Prep time
Cook time
Total time
 
How to make Keema, a slow cooked mince meat recipe that's flavored with Indian spices.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6
Ingredients
  • 2 lb minced/ground meat (lamb, chicken, or turkey)
  • 1 cup chopped onion
  • 1 cup chopped tomatoes
  • 3 tablespoon cooking oil
  • 1 tablespoon lemon or lime juice
  • 1 bay leaf
  • 1 Indian green chili (birds eye chili), slit open
  • 1 inch cinnamon stick
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1½ teaspoon salt; adjust to taste
  • ½ cup chopped cilantro, lime wedges; for garnish
Method
  1. In a heavy bottom wok or pot with a lid, heat oil on medium high heat.
  2. Once hot, add bay leaf, cinnamon stick, green chili and cumin seeds. As they start sputtering, reduce to medium heat and add onions. Sweat onions and cook until they turn translucent to light brown (about 5-7 minutes).
  3. Add ginger garlic paste and let sauté for 1-2 minutes. Next add chopped tomatoes and mix. Once you see the water separating from the tomatoes add the salt, turmeric, red chili powder, coriander powder and cumin powder; mix well.
  4. Increase the heat to medium high and add minced meat to the mixture & and break it up with a wooden spoon for about 10-15 minutes. (I like my keema super fine, not chunky so I spend extra time breaking up the meat.) The meat will slowly start breaking apart and changing color. As it cooks it will sweat and water will release. Continue mixing until the meat is light brown and broken up to your liking.
  5. Cover the wok/pot, reduce heat to low and let simmer for about 30-35 minutes, stirring occasionally to ensure the meat is not sticking to the bottom.
  6. Remove lid and check on salt level (adjust if needed). Increase heat to medium, add garam masala, lemon juice and cook for another 5-7 minutes. At this time if you feel the keema is too dry, add hot water in small increments until you reach desired consistency.
  7. Garnish with chopped cilantro and  squeezes of fresh lime juice. Serve warm with roti or naan.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/keema-indian-spiced-mince-meat/