Keema, in Hindi, means ground meat cooked with spices. Could be a dry or saucy dish. In the US ground meat is where the worst cuts end up. Keema is not considered a lesser meat in India since most butchers grind the meat to order.
makes ~4 cups
3 Tbsp ghee
1 cup minced red onion
1 tsp minced garlic
8 oz ground lamb
1 cup of potatoes cut into 1” pieces (or any other root vegetable)
½ tsp turmeric
1 tsp black pepper, ground
1 tsp chili powder
1 tsp ground cumin
1 tsp crushed coriander seeds
2 tsp salt
1 cup plain yogurt
1 cup diced tomatoes or ½ cup canned crushed tomatoes
1 tsp ground cardamom
4 cups of chopped fresh spinach
- Heat up the ghee in a stockpot (that has a tight fitting lid). Add the onions and cook on medium heat until golden brown (approximately 15-20 minutes).
- Add the minced garlic, ground lamb and potato. Cover & cook on high heat until the meat starts giving off some liquid.
- Add the turmeric, black pepper, chili, cumin, coriander, salt and fry the spices with the meat, onions and potatoes for 2-3 minutes.
- Lower the heat & add the yogurt in 2 increments, vigorously stirring each time until it is absorbed by the meat.
- Add the tomatoes and cardamom, cover the pot and simmer for 10-15 minutes until the mixture is thick. At this point, the lamb should be cooked through and the potatoes soft.
- Turn the heat off & stir in the spinach. Allow it to wilt into the mixture but do not cook it so that the spinach retains a bright green color. Serve with rice, bread or rotis.
ideas / variations
- Sub spinach with kale, swiss chard; potatoes with carrots, turnips or rutabaga. Sub lamb with turkey, chicken or beef.