Keema

"This, surprisingly, is a requested dish from the kids. It is unusual, spicy and very Indian."
 
Keema created by Cookin-jo
Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Heat large skillet over medium-high heat. Add beef and cook, stirring until browned, about 5 minutes.
  • Add next 7 ingredients.
  • Reduce heat to medium and cook, stirring, until onions are translucent, 3 minutes.
  • Add broth and peas; cook until broth is reduced and peas are are hot; 2 minutes.
  • Serve with rice and condiments: chutney, chopped peanuts chopped fresh cilantro and sour cream.
  • We keep minced ginger in a small container in the freezer compartment and make chicken broth from the bones whenever we have chicken and keep a bottle of chutney around just for this dish. One small jalapeno is sufficient if not generous for the amount (remember to use gloves). Warning; this dish is too small for our family of eaters. We double it and have extra food the next day.
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RECIPE MADE WITH LOVE BY

@WildLightning
Contributor
@WildLightning
Contributor
"I'm a born and raised city girl who moved to a small town, and love it! I now live in Lexington KY, and I am trying to adjust back to the larger town feel. One good thing...more restaurants! I love to cook, and learned from my father, who passed away 4 years ago. He cooked by throwing things together, and it always tasted great. I love to experiment in the kitchen, and am thrilled when my husband calls me a good cook. Really, I just love to do it!"
 

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  1. Three Kids Make Me
    This is delightful. I can't wait to make it again when my butter lettuce comes in and wrap it up!
     
  2. lolablitz
    i'm so glad I found this recipe, it was excellent! I skipped the jalapeno because I'm feeding a 3 y/o and an 11 month old, and added 1/2 tsp corainder, 1/4 tsp tumeric instead. I also had a hard time grating my ginger (frozen) so I only added about 1/2 tsp of that and then another 1/2 tsp of ground ginger. Added another 1/2 cup of stock also to make it a little saucier. Mixed it in with 4.5 cups of cooked rice. Really really great. This recipe is versatile, I think you could add garam masala, golden raisins, etc to change it up. Thanks so much for the keeper!
     
  3. Phat and Sassy
    Ever have one of those days when you hardly have any food in the house, have no time to go grocery shopping and need to get dinner on the table now?! Today was that day for me. I made this substituting a 1.25 lbs. package of ground turkey for the beef, a 15 oz. can of garbanzo beans (drained and rinsed) for the peas and 25% increase in the seasonings and it was REALLY GOOD. DH called me at class to ask if he had to save me some! Thanks for saving my day; I will be making this again. PS While the garbanzo beans were good in a pitch, the peas are much better.
     
  4. J-Lynn
    I thought this was pretty good (it's easy) but I can't give it more stars because DH says he'd rather not see it again. :) I cut down on the curry because we're not big fans, and added things like turmeric, parsley, oregano... It's a plain dish but flavorful; we thought the sour cream and peanuts on top were an interesting taste sensation.
     
  5. Pegetha
    I make this a lot. It also reheats well for lunches.
     
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