WebAdd into the keema and mix well with a fork. Make round balls and keep on a greased plate. Step 3. Heat ghee in a deep-bottomed pan. Add the onions and cook till …
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WebIngredients ▢ 4 pounds lamb shoulder cut into a large dice ▢ 1 inch Ginger ▢ 6 cloves garlic ▢ 1 small Onion ▢ 3 ounces Ghee ▢ 1 cinnamon stick ▢ 2 …
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Stir fry vegetables and meat first, add broth/water and curry powder, and simmer till ingredients are tender. Add Japanese curry roux and simmer for a few minutes. In India, Keema is usually served with basmati rice, paratha or roti, chapati, and naan, but Japanese-style Keema Curry is served with (short-grain) steamed rice.
I think cooking this keto keema on the stove is even easier. First, heat a 10’ pan over medium heat until it is evenly hot. Saute the onions in ghee (or oil) until well browned, making sure to stir to avoid burning. Add the ginger and garlic and fry until fragrant. Next, add the ground beef, cooking and breaking it into smaller pieces.
Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. “Keema” translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both.
Ground Meat: Traditionally Keema is made with minced lamb or goat meat. Chicken keema or beef keema is a popular choice too. You can make this dish with ground turkey as well. Cooking time remains the same for all. Tomato: Tomatoes are critical in this curry because their acidity cuts through the spices in this dish.