Tomato Keema
4
servings10
minutes45
minutes185
kcalMinced meat or keema is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton or even chicken. The word ‘keema’ ultimately comes from the Turkic word qıyma meaning ‘minced meat’, and is thus related to the Persian qeyme, Turkish kıyma, and Greek kimás. This is a real basic recipe – super easy and very tasty. The salt here really makes / breaks the dish so make sure you taste it and adjust it as needed.
Ingredients
1/2 kg. minced beef
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 unit Cloves
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
1/4 tsp. turmeric (Haldi) powder
3/4 tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1/2 tsp. garam masala powder
400 gram Tomato
Directions
- Finely chop the onion and sauté in oil until light brown.
- Add all the spices.
- Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
- Add 2 cups of water cover and cook till meat is tenderized and the water dries.
- Add tomatoes and cook till they are done and water dries.
- Sprinkle garam masala powder. Garnish with fresh green coriander (Dhaniya) leaves, green chilies and ginger (Adrak) slices and lemon juice.
- Serve with naan or boiled rice.
