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Original Keema

Madhuri.Dixit's picture
Ingredients
  Onions 2 Medium, peeled and coarsely chopped
  Garlic 4 Clove (20 gm), peeled and coarsely chopped
  Fresh ginger piece 1 , peeled and coarsely chopped (2 Inches Long And 1 Inch Wide)
  Vegetable oil 4 Tablespoon
  Cinnamon stick 2 Inch (1 Piece)
  Whole cloves 4
  Black peppercorns 4
  Bay leaf 1
  Hot red peppers 2 (Adjust Quantity As Per Taste)
  Ground coriander 1 Tablespoon
  Ground cumin 1 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Canned tomato 1 Large, coarsely chopped (Or 2 Small)
  Ground chuck/Ground lamb 2 Pound
  Salt 1 Teaspoon (Adjust Quantity As Per Taste)
  Lemon juice 1 Tablespoon
Directions

Place chopped onions, garlic, and ginger in blender with 3 tablespoons water and blend to smooth paste (1 minute).
Set aside.
Heat oil in a 10-12-inch skillet over medium heat.
When hot, add cinnamon stick, cloves, black peppercorns, bay leaf, and last the red peppers.
In about 10 seconds, when the peppers turn dark, add paste from blender, keeping your face averted.
Fry for about 10 minutes, adding a sprinkling of water if the food sticks to the bottom.
Add the coriander, cumin, and turmeric, and fry another 5 minutes.
Now put the chopped tomato in, fry for another 2 to 3 minutes, and add the chopped meat and the salt.
Fry on high heat about 5 minutes.
Break up all the lumps in the meat and brown it as much as you can.
Add 1/2 cup water and the lemon juice.
Bring to boil and cover.
Lower flame and let it simmer for 1 hour.
To serve: This dish is rather like chili con came without the chili.
Serve it with rice, or chapatis, or parathas, and any vegetables you like.
If serving it with a rice dish, e.g., Rice with Potatoes and Cumin Seed, serve a moong or masoor dal with it.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes

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