At first glance, keema can be easily dismissed as regular giniling. But the Indian ground beef dish is packed with Middle Eastern spices. It’s traditionally used as the meat component in other dishes such as curry, samosas, and pies. Though we (as well as a lot of students, it seems) are happy eating it as is, paired with buttered rice or a couple of naan.
Keema keema keema keema keema keemeleon.
Mister Kabab’s keema is a popular choice for people looking for a quick Persian fix; and we’ve hacked it so now you don’t even have to leave the house to enjoy it. It takes a while to cook, but it’s necessary to truly break down the beef, and to make sure it soaks up all the flavor. You can just play a couple of episodes while stirring occasionally.
Mister Kabab Keema
Serves: 6 people
Active time: 30 mins
Total time: 1.5 hrs
2 cups tomato, deseeded
1 white onion
1 clove garlic
1 inch piece ginger
1 red chili
½ tbsp. ground coriander
½ tbsp. cumin
2 tsp. garam masala
2 tsp. turmeric
2 tbsp. oil
1kg ground beef
¼ cup tomato paste
2 tbsp. soy sauce
Add tomato, onion, garlic, ginger, and chili to a food processor and pulse until fine but not smooth.
In a small bowl, mix together all the spices.
Heat oil in a large skillet over high heat.
Add ground beef in batches and cook until well browned and toasted.
Remove beef from the pan and drain off fat, leaving about 2 tbsp.
Set beef aside.
Return pan to medium heat and add the finely chopped vegetables and cook for 5 minutes.
Add the spices and toast until fragrant, about 1 minute, then incorporate into the vegetables.
Add back the beef and about 6 cups of water along with the tomato paste and soy sauce.
Cook until beef is tender and the keema is dry, about 45 minutes to 1 hour, stirring every 8-10 minutes to avoid burning.
Remove from heat and serve with rice, cucumbers, tomatoes, and yogurt.