what is keema?
Keema, also known as “qeema,” is a popular South Asian dish made from minced or ground meat, often lamb, goat, beef, or chicken. It’s typically cooked with a variety of spices, onions, tomatoes, and sometimes peas or potatoes. Keema can be prepared in various ways, such as keema curry, keema masala, or keema paratha (stuffed flatbread). It’s a flavorful and versatile dish enjoyed in many regions of India, Pakistan, and other South Asian countries.
Keema Naan Recipe
imege source to Google
Ingredients:
For the Dough:
2 cups all-purpose flour
1/2 cup yogurt
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
Water (as needed)
1/2 lb ground meat (beef or lamb)
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
Salt to taste
Cooking oil
Instructions:
Start by making the dough:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.Add yogurt and mix well.Gradually add water and knead the dough until it’s smooth and soft. Cover it with a damp cloth and let it rest for 2 hours.
Prepare the Keema Filling:
Heat oil in a pan, add chopped onions, and sauté until translucent.Add minced garlic and ginger, and sauté for another minute.Add the ground meat and cook until it’s no longer pink, breaking it apart with a spatula.Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook until the meat is browned and the spices are well combined. Remove from heat.
Assemble the Keema Naan:
Divide the dough into equal portions and roll them into balls.Roll out each ball into a small circle.Place a spoonful of the keema filling in the center of one circle, then cover it with another circle of rolled dough.Press the edges together to seal the naan.
Cook the Naan:
Heat a skillet or tava over medium-high heat.Place the stuffed naan on the hot skillet.Cook one side until it puffs up and gets brown spots, then flip and cook the other side.You can also brush the naan with a little ghee or butter while cooking.
Repeat the process with the remaining dough and filling.
Serve hot with your favorite chutney or yogurt dip.
Enjoy your homemade Keema Naan.
Chicken Keema Recipe
Ingredients:
500g ground chicken
1 onion, finely chopped
2 tomatoes, chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish.
Instructions:
Heat oil in a pan and add chopped onions. Sauté until they turn translucent.
Add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add chopped tomatoes, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
Add the ground chicken and mix well. Break up any lumps and cook until the chicken turns white and is no longer pink.
Reduce the heat to low, cover the pan, and let the chicken keema cook for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together.
Once the chicken is cooked through and the keema has a dry consistency, garnish with fresh coriander leaves.
Serve hot with rice or roti (Indian flatbread).
Keema Samosa Recipe
Ingredients:
For the dough:
2 cups all-purpose flour
4 tablespoons vegetable oil
A pinch of salt
Water for kneading
For the filling:
1/2 pound ground beef or lamb
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
1 green chili, finely chopped (adjust to your spice preference)
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
Salt to taste
Cooking oil for frying.
Instructions:
Prepare the dough:
In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil.Gradually add water and knead until you have a smooth, firm dough. Cover it with a damp cloth and let it rest for about 30 minutes.
Prepare the filling:
Heat some oil in a pan and add cumin seeds. Let them sizzle.Add chopped onions and sauté until they become translucent.Stir in minced garlic, ginger, and green chili. Sauté for a few minutes until fragrant.Add the ground meat and cook until it browns and any excess moisture evaporates.Add the spices: coriander powder, garam masala, turmeric powder, and salt. Mix well and cook for a few more minutes until the meat is fully cooked. Remove from heat and let it cool.
Assemble the samosas:
Divide the dough into small equal-sized balls and roll each into a thin oval or round shape.Cut each rolled-out dough into half to create two semi-circles.Take one semi-circle, moisten the straight edge with water, and form a cone shape by folding it in half.Fill the cone with the keema (meat) mixture.Seal the open edge by pressing it firmly to ensure the filling doesn’t come out during frying.
Heat oil in a deep pan for frying.
