Keema masala is a delicious and aromatic ground meat curry, commonly enjoyed in Indian cuisine. It’s made with finely minced meat, traditionally mutton, cooked in a rich base of buttery onions and tomatoes, spiced with a mix of tangy and warming powdered spices. The dish is often finished with a touch of heavy cream or milk for added richness. In the Indian subcontinent, “keema” refers to minced meat, which is either hand-chopped or processed using a meat grinder. When buying keema from butchers in India, you can request the addition of suet (animal fat) during grinding, which enhances the dish’s flavor and richness, making it even more indulgent.
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
- 3 tablespoons vegetable, canola, or sunflower oil
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- Kosher salt, to taste
- 1 pound ground meat (beef, mutton, chicken, or turkey)
- 2 medium tomatoes, finely chopped
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup fresh cilantro leaves, coarsely chopped (for garnish)
Instructions:
Step 1: Heat Oil and Fry Cumin Seeds
In a large, deep pan or wok, heat 3 tablespoons of oil over medium heat. Once hot, add 1 teaspoon of cumin seeds. Fry the seeds for about 1 minute until they start to splutter and release their aroma.
Step 2: Sauté Onions
Add the finely chopped onions to the pan and cook for around 5 minutes, stirring occasionally, until the onions become soft and light golden-brown.
Step 3: Add Ginger and Garlic Paste
Stir in 1 tablespoon each of garlic and ginger pastes. Sauté for 1 minute, allowing the raw smell of the pastes to dissipate.
Step 4: Add Dry Spices
Next, add 2 tablespoons of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of garam masala, and salt to taste. Stir and sauté the mixture, making sure to stir frequently, for about 3-4 minutes. You’ll know the spices are cooked when the oil begins to separate from the masala mixture.
Step 5: Brown the Ground Meat
Add 1 pound of ground meat (your choice of beef, mutton, chicken, or turkey) to the pan. Break up any clumps with a spoon and cook for about 5-7 minutes, stirring frequently. The meat should turn brown and release its juices, absorbing the flavors of the spices.
Step 6: Add Tomatoes and Cook
Once the meat is browned, add 2 finely chopped tomatoes. Stir everything together and let it cook for 5 minutes or until the tomatoes soften and blend into the meat, creating a smooth, rich gravy.
Step 7: Finish with Lime Juice and Garnish
Once the tomatoes are cooked, squeeze 1 tablespoon of fresh lime juice over the dish to add brightness. Garnish with freshly chopped cilantro leaves and stir them in for a fresh, herby finish.
Serving & Enjoying Keema Masala:
Keema Masala is best served hot, accompanied by warm naan, chapatis, or parathas. It also pairs beautifully with fragrant basmati rice or jeera rice. To elevate the meal, serve alongside a cooling cucumber raita or a simple salad.
For added indulgence, you can drizzle a bit of cream or butter on top before serving. Leftovers can be enjoyed as a filling for wraps, stuffed into buns, or even layered into a sandwich. Savor every bite as the bold spices and tender meat combine to create a comforting and hearty dish!
