Keema(कीमा)
Spiced Ground Lamb Curry
कीमा, एक स्वादिष्ट कीमा बनाया हुआ मांस का व्यंजन, भारतीय उपमहाद्वीप में एक मुख्य व्यंजन है। इसकी बहुमुखी प्रतिभा अनगिनत क्षेत्रीय व्याख्याओं की अनुमति देती है, जिसमें अक्सर सुगंधित मसाले और एक समृद्ध, नमकीन आधार होता है, जो इसे एक प्रिय आरामदेह भोजन बनाता है।
🧂 सामग्री
- 500 g Lamb or Beef Mince(85/15 or 90/10 fat ratio recommended for flavor)
- 2 Ghee or Cooking Oil(Finely chopped.)
- 2 Bay Leaves(Finely chopped or pureed.)
- 100 g Green Cardamom Pods(Thawed.)
- 1 tsp Cloves
- 2 tbsp Cinnamon Stick(Freshly made or store-bought.)
- 2 Onions(finely chopped)
- 2 tbsp Ginger(finely chopped or minced)
- 0.5 tsp Garlic(finely chopped or minced)
- 1 tsp Green Chilies(finely chopped, adjust to taste)
- 0.5 tsp Tomatoes(finely chopped or pureed)
- 0.25 tsp Turmeric Powder(For extra heat.)
- to taste Coriander Powder
- 0.5 cup Red Chili Powder(or Kashmiri chili powder for color, adjust to taste)
- 2 tbsp Cumin Powder(Chopped, for garnish.)
👨🍳 निर्देश
- 1
Aromatics and Whole Spices: Heat ghee or oil in a wide, heavy-bottomed pan over medium-high heat. Add bay leaves, green cardamom pods, cloves, and cinnamon stick. Sauté for about 30-60 seconds until fragrant. Add the finely chopped onions and a pinch of salt, then cook, stirring frequently, until they turn a deep golden brown, approximately 8-10 minutes. This caramelization is key for flavor.
⏱️ 10 minutes - 2
Ginger, Garlic, and Chilies: Stir in the finely chopped ginger, garlic, and green chilies. Sauté for another 1-2 minutes until their raw aroma dissipates and they become fragrant.
⏱️ 2 minutes - 3
Ground Spices and Tomatoes: Add the turmeric, coriander powder, red chili powder, and cumin powder. Stir well and toast the spices for about a minute until aromatic. Incorporate the chopped or pureed tomatoes and cook, stirring, for 5-6 minutes until the tomatoes break down and the oil begins to separate from the mixture, indicating they are well-cooked.
⏱️ 10 minutes - 4
Cooking the Keema: Add the minced meat (lamb or beef) to the pan. Break up any large lumps with a spatula and stir to coat the meat evenly with the spice mixture. Increase the heat to medium-high and cook, stirring occasionally, for about 7-10 minutes, allowing the meat to brown and most of its moisture to evaporate. Avoid over-stirring to allow for some searing.
⏱️ 1 minute - 5
Simmering and Tenderizing: Stir in the salt and chopped fresh mint leaves. Add about 1/2 cup of water, stir to combine, then reduce the heat to low. Cover the pan and let the keema simmer gently for 20-25 minutes, or until the meat is tender and fully cooked. Stir occasionally and add a little more water if the mixture becomes too dry.
⏱️ 10 minutes - 6
Finishing Touches: If using peas, stir them in during the last 5-10 minutes of cooking. Stir in the garam masala and optional lemon juice. Cook for another 2-3 minutes, allowing the flavors to meld. The consistency should be semi-dry, with some oil glistening on the surface. If there's excess liquid, uncover and cook on medium heat for a few minutes to reduce it.
⏱️ 2 minutes - 7
Garnish and Serve: Garnish generously with fresh chopped coriander leaves. Serve hot with naan, roti, paratha, or steamed rice. Sliced onions and lemon wedges are classic accompaniments.
⏱️ 15 minutes - 8
Taste and adjust seasoning (salt, chili) if needed. Garnish generously with fresh chopped cilantro before serving.
⏱️ 1 minute
💡 पेशेवर सुझाव
- ✓For a richer flavor, use minced meat with a higher fat content (around 20%).
- ✓Don't rush the onion-browning step; deeply caramelized onions are crucial for the dish's sweetness and depth.
- ✓Adjust the green chilies and red chili powder to your preferred level of heat.
- ✓The keema can be made a day in advance; flavors often deepen overnight.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Aloo Keema: Add cubed potatoes along with the tomatoes in Step 3 and ensure they are cooked through by the end.
- Keema Matar: Ensure peas are added in the last 10 minutes of cooking to retain their vibrant color and texture.
- Keema Kaleji: Incorporate small pieces of lamb or mutton liver during the last 15 minutes of simmering for added richness.
- Vegetarian Keema: Substitute minced meat with crumbled firm tofu or finely chopped mushrooms, adjusting cooking times as needed.