benazir's blog

Keema Also Spelled Qeema

This dish is a favorite of many people who are Indian and Pakistani loves this dish. It is because it is also very easy and does not require a lot of time to make. It is great for People who are extremely busy. It can be made by anyone who wants a quick meal and has to feed their family in a hurry. It is also for batchlors too and for batchlorettes.

I took 1 kilo or 1 lb of keema or qeema (mince or ground meat) rinsed it off in a strainer in cold water, shook the strainer to get out the excess water and put in a bowl so I can set it aside. I do not think they wash the meat before they grind it and this is for the sake of cleanliness. The keema or qeema (mince or ground meat) can be turkey, lamb, veal, chicken, beef, lamb, or goat.

In a mortar or pestle I added either 1 Kashmiri chili or 1 round red chili, 1 pinch each of cumin seeds, black cumin seeds, caraway seeds, black peppercorns and coriander seeds and ground them in to a coarse powder with my mortar and pestle and set it aside.

In a pot on high heat I added 1/4 cup of olive oil, either 1 onion or shallot cut in to half moon slices and 1 pinch of pink salt. I caramelized then I added 2 cloves of garlic and 1 small piece of ginger that I have washed and peeled before I chopped it and added it to the pot.

I cooked it until the rawness whent away and emptied the contents of the mortar, 1 pinch each of turmeric and red chili powder. I stirred and added 1 green chili chopped and 1 tomato. I cooked the tomato until it becomes mushy and then added the qeema also spelled keema (ground meat or mince).

I have stirred and cooked it until all of the redness went away. If you place the lid over the pot and keep an eye on it and stirring every couple of minutes until it is done completely then you have it made. From the time you add the qeema aka keema (mince aka ground meat) until the time it is ready takes at least about 10 to 15 minutes. Just make sure to cook it thoroughly.

You can eat this with chapati or you can use it for filling for other things such as my samosa post coming right up. See you shortly in this next recipe and enjoy. P.S. since I have posted karela keema and methi keema. I have forgotten other options for this dish so I can leave it here. Either 1 cup of frozen peas, okra, geen beans or even greens, 1/2 cup of Brussels sprouts, 2 potatoes quartered, 1 bell pepper sliced can also be added or 4 baby eggplants sliced, 4 kachaloos meaning taro roots also known as cocoyams or colocasia pressure cooked in 1 liter or 1 quart of water for 20 minutes repeat if not soft enough. Once it is done drain and peel. This gets done in instant pot on pressure cook setting.

Addendum: these are simmered in to the keema itself but if you want to use eggplant, be sure to fry it before adding keema to it. Sorry for the mistake earlier. You can also do the instant pot method by adding the required amount of olive oil on saute function for 8 minutes. Add the onion, making sure they are brown then add the garlic, green chili, ginger, pink salt and tomato. By this this time the curry base is made then add the keema and veg of choice. Please do not forget to boil the kachaloo if using to take the skin off and fried eggplant. Add the keema and cover and press cancel and tap slow cook on high for 3 hours. Also do not forget your veg of choice.

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