Friday, October 17, 2008

Keema Qeema Queema: Spiced Ground meat

This queema recipe is from North India/Pakistan. It is spiced minced meat (could be beef or mutton) eaten with either plain boiled basmati rice or whole wheat flat bread (you could use whole wheat tortillas or pitas). It can be accompanied with plain yoghurt or raita if you like.

1 lbs ground beef
2 tbs oil
1 large onion chopped
1 heaping tsp finely chopped garlic
1 heaping tsp finely chopped ginger
1 tomato cut into small chunks
1-2 green chilies (optional)
1 tsp turmeric
1 tsp red chili powder
1 tbs coriander powder
1 tbs. cumin powder
1 heaping tsp garam masala powder
1 heaping tsp whole cumin seeds
½ cup water
Salt to taste
Fresh cilantro for garnish

First sautee onions in oil till transparent. Add in the whole cumin seeds while sautéing. Add in garlic/ginger allow to cook for a few moments (don’t burn). Toss in turmeric and red chili, stir for a moment and add the ground beef. Stir around until all the meat is browned and the juice has come out and dried up. Browning the meat well is a key step to achieve the correct desi flavor. Add salt, coriander powder and cumin powder, tomatoes, and green chilies. Stir a few times. Add ½ cup water and cover and cook on low heat for 30 minutes, stirring occasionally. Uncover and turn up heat, stirring for a few minutes to let it dry out just a bit. Add in the garam masala powder and stir again. Garnish with fresh chopped cilantro, and if you like it hot, another chopped green chili.

You can vary this by adding in potatoes (cut into large wedges), peas, green bell peppers, or eggplants. Traditionally you would only add one type of veg., not all together. You would add the veg in at the same time as you add the powdered coriander and cumin and before you pour in the water.

Channa daal ka queema:

Another variation is to add in firmly cooked channa daal, and you will have channa daal ka queema. To do this, soak 1/2 cup of channa daal in water for one hour. Boil then reduce heat and simmer for 20 minutes until daal is fully cooked, but firm and not falling apart. Stir this into your queema during the last 5 minutes of cooking. You will have to add more salt to your recipe to balance out the salt that the daal soaks up so that you don't end up with bland queema.

3 comments:

seher said...

hello, just wanted to let you know I made this tonight and it tasted just like home! (i'm from karachi). thanks very much.

luckyfatima said...

great! Thanks for letting me know!

J.T said...

Delicious! Thanks for the recipe