|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||14%|
|Total Sugars 5g|
|Vitamin C 29mg||143%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Indian masala kheema, which translates roughly as meat mince, can be made with any meat you prefer—chicken, lamb, pork, goat meat, or any combination such as minced pork and veal. This dish, however, has become synonymous with lamb as this is a pantry staple in India.
Masala kheema is a flavorful combination of onion, garlic, ginger, spices, meat, and tomatoes, making a comforting dish that is easily accessible since garam masala is the only truly Indian ingredient. This dish also often contains peas and potatoes. This recipe, however, calls for both garlic paste and ginger paste, which you can make easily on your own, or you can purchase at some grocery stores; look for it in the produce section. The dish is extremely versatile and simply changing the ingredients in the masala (the spice and onion mixture) can result in a great new taste each time.
Serve with chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread) or plain boiled, fragrant basmati rice. Masala kheema can be eaten as a main course for lunch or dinner. It's also good served alongside dal (soup-like lentils) and a leafy green salad for a well-rounded meal.
3 tablespoons vegetable, canola, or sunflower oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
Kosher salt, to taste
1 pound ground beef, or any other ground meat
2 medium tomatoes, finely chopped
1 tablespoon freshly squeezed lime juice
1/4 cup coarsely chopped cilantro leaves, for garnish
Gather the ingredients.
Heat the cooking oil in a wok or deep pan over medium heat.
Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering.
Add the onions and sauté till they turn a pale golden color, about 5 minutes.
Add the garlic and ginger pastes and fry for 1 minute to get rid of the "raw" fragrance.
Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)
Add the meat to the masala and sauté until browned, stirring often to prevent burning— about 5 to 7 minutes.
Add the tomatoes, stir, and cook until they are soft.
Turn off the heat, add the lime or lemon juice, and stir to mix well.
Garnish with chopped coriander leaves and serve hot.
- For a heartier meal, toss in 1 cup of fresh or frozen green peas and 2 to 3 potatoes (washed and cut into 1/2-inch cubes) just after the meat is browned. It's the perfect one-pot dish for a busy weeknight.
- If you do have more time on your hands, you can make your own garam masala. Literally meaning "hot spices," this spice mixture doesn't have to be spicy at all. Since recipes can change from region to region, there really is no set ingredient list, although most garam masalas include cumin, coriander, cloves, cardamom, cinnamon, nutmeg, and black pepper. What the recipes do have in common is that the spices are usually toasted in a dry skillet to bring out their essence before being ground together.
How to Store and Freeze Indian Masala Keema
This is the meal that keeps on giving. Masala kheema tastes even better the next day and makes a great sandwich or wrap filling. This recipe will keep in the refrigerator for 3 to 4 days, covered. You can reheat it in the microwave or on the stovetop over low heat. If you can't use it right away, freeze any leftovers to eat later on. You can also freeze keema, along with rice if desired, for up to 3 months. Defrost in the refrigerator or add it frozen to a saucepan over medium-low heat and a little water or oil so it doesn't stick to the pot.