Keema

Keema Recipe from Kenya: Beef, Tomatoes, Onion, and Spices

Region / culture: Kenya | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Keema is a popular South Asian dish made with minced meat, typically beef or lamb, cooked with a blend of aromatic spices. This flavorful and hearty dish is often served with rice or bread, making it a satisfying meal for any occasion.

History

Keema has been a staple in South Asian cuisine for centuries, with variations of the dish found in countries like India, Pakistan, and Bangladesh. The word "keema" is derived from the Persian word for minced meat, highlighting the importance of this ingredient in the dish. Traditionally, keema was made using a mortar and pestle to finely grind the meat, but modern recipes often call for pre-ground meat for convenience.

Ingredients

500 g minced beef
2 tomatoes
1 medium-sized onion
3 tbsp oil
6 whole black peppers
6 cloves
1 Queen cardamom
0.25 tsp cumin seeds
1 tsp ground coriander seeds
salt to taste
0.25 tsp turmeric powder
0.75 tsp chili powder
2 tbsp yogurt
0.5 tsp ginger paste
0.25 tsp garlic paste

How to prepare

Finely chop the onion and sauté it in oil until it turns light brown.
Add all the spices, including yogurt and finely chopped tomatoes.
Cook on medium heat until the water is almost dried.
Add the minced meat mix and dry the water again.
Then add 2 glasses of water, cover, and let it tenderize until the water dries.
Garnish with fresh coriander leaves, green chilies, and ginger slices.

Variations

Substitute minced lamb or chicken for beef to create a different flavor profile.
Add vegetables like peas, carrots, or potatoes to the keema for added texture and nutrition.
Experiment with different spice blends and seasonings to customize the dish to your taste preferences.

Cooking Tips & Tricks

To enhance the flavor of the dish, toast whole spices like black peppers, cloves, and cumin seeds before adding them to the keema.

- For a richer taste, use ghee or clarified butter instead of oil for cooking.

- Adjust the amount of chili powder according to your spice preference, adding more for a hotter dish or reducing it for a milder flavor.

- Be sure to cook the keema on medium heat to allow the flavors to develop slowly and evenly.

Serving Suggestions

Keema can be served with steamed rice, naan bread, or roti for a complete and satisfying meal. Garnish with fresh coriander leaves, green chilies, and ginger slices for added flavor and visual appeal.

Cooking Techniques

Sauté the onions until they are caramelized to enhance the sweetness and depth of flavor in the keema.

- Allow the keema to simmer on low heat to allow the flavors to meld together and the meat to tenderize.

- Garnish the dish with fresh herbs and spices just before serving to add a burst of freshness and aroma.

Ingredient Substitutions

Use ground spices instead of whole spices for convenience, adjusting the quantities to suit your taste preferences.

- Substitute Greek yogurt for regular yogurt for a thicker and creamier texture in the keema.

- Replace the tomatoes with tomato paste or canned tomatoes if fresh tomatoes are not available.

Make Ahead Tips

Keema can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat the dish on the stovetop or in the microwave before serving, adding a splash of water to prevent it from drying out.

Presentation Ideas

Serve the keema in a decorative serving dish garnished with fresh coriander leaves, green chilies, and ginger slices for an attractive presentation. Pair with a side of fluffy basmati rice or warm naan bread for a complete meal.

Pairing Recommendations

Keema pairs well with a variety of side dishes, including raita, salad, pickles, and chutneys. For a complete meal, serve with a refreshing beverage like lassi or chai tea to complement the rich and spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftover keema in an airtight container in the refrigerator for up to 3 days. Reheat the dish on the stovetop or in the microwave until heated through, adding a splash of water if needed to prevent it from drying out.

Nutrition Information

Calories per serving

A single serving of keema contains around 300 calories, making it a satisfying and filling meal option. The calorie content may vary depending on the specific ingredients used and portion size.

Carbohydrates

Keema is a low-carb dish, with approximately 5 grams of carbohydrates per serving. This makes it a suitable option for those following a low-carb or keto diet.

Fats

Each serving of keema contains around 20 grams of fat, primarily from the oil used for cooking and the natural fats present in the meat. While keema is not a low-fat dish, the fats contribute to its rich and satisfying flavor.

Proteins

Keema is a good source of protein, with each serving providing approximately 25 grams of this essential nutrient. Protein is important for muscle growth and repair, making keema a nutritious option for those looking to increase their protein intake.

Vitamins and minerals

Keema is rich in essential vitamins and minerals, including iron, zinc, and vitamin B12. These nutrients are important for overall health and well-being, supporting functions like energy production, immune system function, and red blood cell formation.

Alergens

Keema contains dairy in the form of yogurt, so it may not be suitable for those with lactose intolerance or dairy allergies. Additionally, individuals with allergies to specific spices or seasonings should check the ingredient list carefully before consuming keema.

Summary

Overall, keema is a nutritious and flavorful dish that provides a good balance of macronutrients and essential vitamins and minerals. With its high protein content and low carbohydrate count, keema can be a healthy addition to a well-rounded diet.

Summary

Keema is a flavorful and satisfying dish made with minced meat and aromatic spices. With its rich blend of flavors and nutritious ingredients, keema is a versatile dish that can be enjoyed on its own or paired with a variety of side dishes. Whether served with rice, bread, or vegetables, keema is sure to delight your taste buds and satisfy your hunger.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day, and my dear friend Mary had invited me over for lunch. As soon as I walked into her cozy kitchen, the enticing aroma of spices filled the air. Mary was busy stirring a pot of what she called Keema – a traditional Indian dish made with minced meat, onions, and a blend of aromatic spices.

I watched in awe as Mary worked her magic, adding a pinch of this and a dash of that with effortless grace. She explained that Keema was a family recipe passed down from her grandmother, who learned it from her own mother. I was fascinated by the history and tradition behind this dish, and I knew I had to learn how to make it myself.

Mary generously shared her recipe with me, and I eagerly took notes as she walked me through each step. She emphasized the importance of using fresh ingredients and taking the time to let the flavors meld together. As the Keema simmered on the stovetop, filling the kitchen with its tantalizing scent, I knew I had found a new favorite dish.

Over the years, I have made Keema countless times for family gatherings, potlucks, and special occasions. Each time, I am transported back to that day in Mary's kitchen, where I first fell in love with this delicious dish. I have since added my own personal touch to the recipe, experimenting with different spices and ingredients to make it my own.

One of the key secrets to making a flavorful Keema is to toast the spices before adding them to the dish. This simple step helps to unlock the rich aroma and deep flavors of the spices, creating a warm and comforting meal that is perfect for any occasion. I always make sure to take my time when cooking Keema, allowing the meat to slowly simmer and absorb all of the delicious flavors.

I have shared my Keema recipe with friends, family, and neighbors, passing down the tradition that was once shared with me by Mary. It brings me so much joy to see others enjoy this dish as much as I do, and I love hearing stories of how it has become a staple in their own kitchens.

One of my fondest memories of making Keema was when my grandchildren came over for dinner. They were skeptical at first, unsure of the exotic flavors and unfamiliar ingredients. But as soon as they took their first bite, their faces lit up with delight. They couldn't get enough of the spicy, savory dish, and I knew that Keema had won over another generation.

As I sit in my kitchen now, preparing a fresh batch of Keema for dinner tonight, I am filled with gratitude for the memories and traditions that this dish has brought into my life. Cooking has always been a passion of mine, and sharing my love for food with others is one of life's greatest pleasures.

I hope that one day, my grandchildren will pass down my Keema recipe to their own children, keeping the tradition alive for generations to come. And as I take my first bite of the warm, comforting dish that has brought so much joy and connection into my life, I am reminded once again of the power of food to bring people together.