My hubs and I have about five go-to dishes that we make every week. The are healthy, relatively simple, and usually Indian. Keema, spicy ground meat, is at the top of our list. It’s deeelicious comfort food—kinda the Indo version of Sloppy Joe’s I’d imagine …
What you need:
1 pound ground meat (We used 96% lean beef this week but you can use turkey, chicken, or beef.)
2 large tomatoes, diced
2 large onions, diced
1 bunch of cilantro
2 potatoes, peeled and diced (These are optional if you are on the low-carb train … this week we were not! I am dying to try keema with sweet potatoes but hubs isn’t interested. Lame.)
1 teaspoon ginger-garlic paste
3 green chilies, remove seeds, chop finely
Fennel (This is also optional
Shaan Keema Masala
1/2 teaspoon turmeric powder
1 tablespoon vegetable oil
What to do:
Heat oil in a large skillet or saucepan over medium heat. One the oil is hot (test by throwing in a piece of onion and see if it sizzles) throw in onions and let the sauté until the turn brown—about ten minutes. Add in tomatoes, ginger-garlic paste, meat, fennel, masala, turmeric, potatoes, and 1/2 of the cilantro. Add a few tablespoons of water, stir and let simmer over medium heat for 15–20 minutes, until the meat is tender. Add green chilies and garnish with remaining cilantro and squeeze of lemon. Note: The keema masala is already heavily salted so it isn’t always necessary to add extra salt.
There are tons of variations on keema. You can throw in peas, carrots, even barbeque sauce. This recipe is classic and it’s our favorite!