I started by frying onions in peanut oil (only because that's what was handy) for about 5 minutes and added in ground beef (I'm still hiding leftovers) and seasoned with salt and pepper. I cooked over moderately high heat until the meat was no longer pink. Then added in the flavorings -- about 1 1/2 TB of tomato paste, 1 TB of grated ginger, a tsp Graham Masala, a 1/2 tsp curry powder, and a big pinch each of fenugreek, yellow mustard seeds, coriander seeds, along with a minced jalapeno. It's certainly not traditional but I cooked down that mixture with a big splash of white wine then added cream, butter, and frozen peas, lowered the heat and cooked until the peas were tender and the meat was dark brown and a bit crisped -- about 10 minutes. On the Indian subcontinent it's known as Keema James called it "Spicy meaty goodness."
Thursday, February 17, 2011
Keema is a traditional Indian and Pakistani dish that basically is spiced minced meat with peas or potatoes (there are versions with cauliflower too). There are many recipes and many uses from filling samosas and naan to serving, as I did, over fluffy rice.