Ingredients and Weight:
- Ground lamb or beef: 1 pound
- Onion: 1 large, chopped
- Ginger: 1 tablespoon, minced
- Garlic: 2 cloves, minced
- Green chili pepper: 1, chopped (optional)
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Turmeric: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Salt and pepper to taste
- Potato buns or slider buns: 8
- Butter or ghee: 2 tablespoons
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
3
Preparation Method Steps:
- Heat the butter or ghee in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the ginger, garlic, and green chili pepper (if using) and cook for 1 minute more.
- Add the ground meat and cook until browned, breaking it up with a wooden spoon.
- Stir in the cumin, coriander, turmeric, garam masala, salt, and pepper. Cook for 1-2 minutes more, or until the spices are fragrant.
- Add enough water to cover the ground meat and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the meat is tender and the sauce has thickened.
- Serve the keema on top of the potato buns or slider buns. Garnish with cilantro and onion if desired.
Nutritional Information:
One serving (1/8 of the recipe):
- Calories: 350
- Fat: 20 grams
- Protein: 25 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Savory, spicy, and aromatic
- Tender ground meat with a rich sauce
- Perfect for a quick and easy weeknight meal or a party appetizer
User Comments:
- "This is the best keema I've ever had! The flavors are incredible."
- "I love how easy this recipe is to make. It's perfect for a busy weeknight."
- "The keema is so flavorful and juicy. It pairs perfectly with the potato buns."
Special Precautions and Tips:
- If you can't find ground lamb, you can use ground beef instead.
- If you don't like spicy food, you can omit the green chili pepper.
- To make the keema ahead of time, simply cook the ground meat and sauce according to the recipe. Then, let it cool and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the keema and serve it on top of the potato buns.
