Keema (Spiced Ground Meat)

By Tejal Rao

Published March 10, 2020

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
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Total Time
1 hour
Rating
4(2,417)
Comments
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Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. (Don’t judge!) The secret to this version is to take your time: Caramelize the onions properly for a strong foundation, and once you’ve added the beef, simmer it patiently until the sauce is dark and silky, and the fat has split away, risen to the top, and pooled in every nook.

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Ingredients

Yield:4 servings

  • ¼ cup neutral oil, such as grapeseed or canola

  • 1 red onion, sliced

  • 4 garlic cloves

  • 1 (2-inch) piece fresh ginger, peeled

  • 1 green finger chile (or serrano chile), stem removed

  • 6 Roma tomatoes, quartered

  • 1 pound ground beef (preferably at least 15 percent fat)

  • ½ teaspoon chile powder, such as cayenne

  • Kosher salt

  • ½ cup fresh cilantro leaves and tender stems

  • ½ cup fresh mint leaves

  • ½ teaspoon garam masala

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 81 milligrams cholesterol; 452 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 10 grams saturated fat; 37 grams fat; 1 gram trans fat; 3 grams fiber; 632 milligrams sodium; 21 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.

  2. Step 2

    Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.

  3. Step 3

    Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.

  4. Step 4

    Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.

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Ratings

4 out of 5
2,417 user ratings
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Comments

Sulman

Just made this. 4/5 imo. Will make again. Overall this is an excellent introduction to keema and Indian cooking. 1. The onions caramelized way way way quicker than 25-30 minutes. It could be where I live, my stove, my land or a host of different reasons. Either way for me it took about 12 minutes. Just keep an eye on it. 2. Ginger was too strong for me. Next time I’ll put in 1” instead of 2”. 3. Very Silky. Added peas in the end for texture after tasting. It’s a traditional addition anyway.

Neil

I'll give this recipe a go as it sounds very tasty. As someone whose family is from India, I grew up eating keema regularly. I'd respectfully point out that in India and in most Indian households (as well as most Indian restaurants), this will not be made with beef but with lamb instead. Lamb gives it a completely different flavour to beef, and I speak as someone who eats both.

Varun

Cooking the garlic and ginger a little before blending makes for a more "rounded" flavor. Also speeds things up overall.

Ann Manov

I’ve made this many times without using a food processor, just mincing the spices and quartering the tomatoes and letting them disintegrate. Finally tried it with a food processor and while it saved time I prefer the rough texture

Katie

One of our all-time favorite dishes was the Keema Pao at the original Adda in Queens (RIP). Happy to have a recipe for when the craving hits! Next time we add extra Serrano peppers to up the heat level. Served with yogurt buttered toasted Hawaiian rolls like they did at Adda. Delicious!

Rachel

This recipe is fabulous and simple. Perfect as is - though I often sub a 14-oz can of whole peeled tomatoes and will skip the mint if I don’t have it in hand.

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