Keema (minced meat)

Keema (minced meat)

Author Notes I grew up with this dish (although I’ve altered the ingredients in this recipe). Traditionally, it’s made with ground mutton, but you can use lamb, chicken or turkey (which is what I used here). Whatever meat you use, make sure it’s not fat free or super lean; the fat helps produce the richness…

recipe image

Keema (minced meat)

Author Notes

I grew up with this dish (although I’ve altered the ingredients in this recipe). Traditionally, it’s made with ground mutton, but you can use lamb, chicken or turkey (which is what I used here). Whatever meat you use, make sure it’s not fat free or super lean; the fat helps produce the richness of the dish. —Rohit Mitter

  • Serves
    4
Ingredients

  • 1 1/4 pounds

    ground turkey


  • 1

    leek, chopped coarsely


  • 1/2

    red onion, chopped finely


  • 4

    whole cloves


  • 4

    cardamom pods


  • 3

    cloves garlic, chopped finely


  • 4 sprigs

    fresh thyme


  • 1 teaspoon

    cumin seeds


  • 1 teaspoon

    cumin powder


  • 3/4 teaspoon

    turmeric powder


  • 3/4 teaspoon

    ginger powder


  • 1

    sweet red pepper, sliced


  • 2/3 cup

    chicken stock


  • 1/2 teaspoon

    red chili powder


  • 1/2 teaspoon

    tamarind concentrate paste


  • 1 1/4 teaspoons

    fenugreek leaves


  • bunch cilantro


  • Splash

    lemon


  • salt and pepper

Directions
  1. Heat olive oil in cast iron skillet and cook turkey on medium high until half cooked; approximately 10 minutes. Season turkey with salt and pepper after 5 minutes. Once most of the liquid has been released, set turkey aside and drain some of the liquid from the skillet.
  2. Saute chopped leek and red onion in reserve liquid in same cast iron skillet on medium heat (you can add some more olive oil if vegetables become dry). Add pinch salt and pepper and cook for approximately 5 minutes.
  3. Add cloves, cardamom pods, garlic cloves, thyme, and cumin seeds. Cook for 2 minutes, or until cumin seeds become fragrant.
  4. Return turkey to skillet and combine with spices. Once incorporated, add cumin, turmeric, red chili, and ginger powders and combine. Add chicken stock, reduce heat to medium low, and cover; cook for at least 30 minutes.
  5. Add tamarind concentrate and red pepper (to ensure that the tamarind is fully incorporated, stir continuously for 30 seconds). Cook for an additional 10 minutes, uncovered. The key here is to reduce the liquid – if any – so that the final consistency is not watery (most of the liquid will have to be reduced).
  6. Add fenugreek leaves and cook for 2-3 minutes. Before serving, squeeze lemon on turkey and garnish with chopped cilantro. Serve over rice. Enjoy!!

Read More

Article Categories:
Meat Recipes