Dish
Keema
Keema is made by first browning ground meat in a pot with onions and garlic. Then, a variety of spices such as cumin, coriander, and turmeric are added along with tomatoes and water. The mixture is simmered until the meat is cooked through and the flavors have melded together. Keema can be served with rice, naan bread, or as a filling for samosas or other Indian snacks.
Origins and history
Keema has been a staple in Indian cuisine for centuries. It is believed to have originated in the region of Punjab and has since spread throughout the country. The dish is often served during special occasions such as weddings and holidays.
Dietary considerations
This dish can be made vegetarian by using a meat substitute such as soy crumbles. It is also gluten-free as it does not contain any wheat-based ingredients.
Variations
There are many variations of keema, with some recipes calling for the addition of vegetables such as peas or potatoes. Some recipes also call for the use of lamb or chicken instead of beef.
Presentation and garnishing
Keema can be served in a variety of ways, such as over rice or with naan bread. The dish can also be used as a filling for samosas or other Indian snacks.
Tips & Tricks
To save time, you can use pre-made spice blends instead of measuring out individual spices. You can also use canned tomatoes instead of fresh tomatoes.
Side-dishes
Keema can be served with a variety of side dishes such as raita (a yogurt-based dip), chutney, or pickles.
Drink pairings
Keema pairs well with a variety of drinks, including beer, wine, and lassi (a yogurt-based drink).
Delicious Keema recipes
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