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Original Keema

Madhuri.Dixit's picture
  Onions 2 Medium, peeled and coarsely chopped
  Garlic 4 Clove (20 gm), peeled and coarsely chopped
  Fresh ginger piece 1 , peeled and coarsely chopped (2 Inches Long And 1 Inch Wide)
  Vegetable oil 4 Tablespoon
  Cinnamon stick 2 Inch (1 Piece)
  Whole cloves 4
  Black peppercorns 4
  Bay leaf 1
  Hot red peppers 2 (Adjust Quantity As Per Taste)
  Ground coriander 1 Tablespoon
  Ground cumin 1 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Canned tomato 1 Large, coarsely chopped (Or 2 Small)
  Ground chuck/Ground lamb 2 Pound
  Salt 1 Teaspoon (Adjust Quantity As Per Taste)
  Lemon juice 1 Tablespoon

Place chopped onions, garlic, and ginger in blender with 3 tablespoons water and blend to smooth paste (1 minute).
Set aside.
Heat oil in a 10-12-inch skillet over medium heat.
When hot, add cinnamon stick, cloves, black peppercorns, bay leaf, and last the red peppers.
Fry for about 10 minutes, adding a sprinkling of water if the food sticks to the bottom.
Add the coriander, cumin, and turmeric, and fry another 5 minutes.
Now put the chopped tomato in, fry for another 2 to 3 minutes, and add the chopped meat and the salt.
Fry on high heat about 5 minutes.
Break up all the lumps in the meat and brown it as much as you can.
Add 1/2 cup water and the lemon juice.
Bring to boil and cover.
Lower flame and let it simmer for 1 hour.
To serve: This dish is rather like chili con came without the chili.
Serve it with rice, or chapatis, or parathas, and any vegetables you like.
If serving it with a rice dish, e.g., Rice with Potatoes and Cumin Seed, serve a moong or masoor dal with it.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes

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