Keema, meaning "mince" in Hindi and Urdu, is a versatile and deeply flavorful dish that transforms inexpensive cuts of meat into something truly special. Often humble in appearance, it delivers a rich, punchy taste that punches well above its weight. This basic recipe is an excellent starting point for your own culinary experiments.
Prep: 15 minutes
Cook: 50 minutes
Serves: 4
Start by heating oil in a pan over medium heat. Add finely chopped onions and cook until golden brown. Stir in ginger-garlic paste and sauté for a minute until fragrant. Add your choice of minced meat (traditionally lamb or chicken) and cook, breaking it up, until browned.
Next, add a blend of spices: turmeric, cumin, coriander, garam masala, and red chili powder. Mix well and cook for 2 minutes. Pour in a little water and let the meat simmer until tender. Finally, stir in frozen peas and cook until they are bright green and heated through.
Serve hot with naan, roti, or steamed rice. Garnish with fresh coriander and a squeeze of lemon for extra zing.