Ingredients and Weight:
- Ground beef (80/20): 1 pound (454 grams)
- Onion (chopped): 1 medium (120 grams)
- Garlic (minced): 2 cloves (8 grams)
- Ginger (minced): 1 tablespoon (15 grams)
- Cumin seeds: 1 teaspoon (2 grams)
- Coriander seeds: 1 teaspoon (2 grams)
- Fenugreek leaves (kasoori methi): 1 teaspoon (2 grams)
- Turmeric powder: 1 teaspoon (2 grams)
- Red chili powder: 1/2 teaspoon (1 gram)
- Ground coriander: 1/2 teaspoon (1 gram)
- Salt: to taste
- Vegetable oil: 2 tablespoons (30 milliliters)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking up the meat with a spatula, until browned.
- Add the onion, garlic, and ginger to the skillet and cook until softened about 5 minutes.
- Stir in the cumin seeds, coriander seeds, fenugreek leaves, turmeric powder, red chili powder, ground coriander, and salt. Cook for about 1 minute, or until the spices become fragrant.
- Add enough water to cover the bottom of the skillet (about 1/2 cup). Bring to a simmer and cook for 15-20 minutes, or until the meat is fully cooked and the liquid has thickened.
Nutritional Information:
- Calories per serving (1/8th of the recipe): 320 kcal
- Protein: 25 grams
- Carbohydrates: 20 grams
- Fat: 15 grams
Dish Characteristics:
- Savory and flavorful
- Aromatic spices
- Moist and tender ground beef
- Versatile dish that can be enjoyed with rice, bread, or vegetables
User Comments:
- "This keema is absolutely delicious! The spices are perfectly balanced and the meat is cooked to perfection." - John D.
- "I love that this dish is so easy to make and yet so flavorful. It's become a regular in my dinner rotation." - Mary L.
- "I highly recommend serving this keema with homemade naan bread. It's the perfect combination." - Peter M.
Special Precautions and Tips:
- To make a vegetarian version of this dish, replace the ground beef with crumbled tofu or tempeh.
- If you don't have fenugreek leaves, you can substitute dried fenugreek seeds. Use about 1/2 teaspoon.
- Be careful not to overcook the meat, as it will become dry.
- Serve this keema with a side of raita (yogurt sauce) or chutney to balance the spiciness.
