What is Keema?
Have you ever had keema before? It’s like an Indian spaghetti sauce, only with fewer tomatoes and way more flavor. Oh, and peas. Am I crazy for making that comparison? Someone tell me that you agree with me. I mean, it’s essentially an Indian spiced bolognese. You can eat it over pasta if you want, I mean, why not. Normally though, we eat it with plain basmati rice or an Indian flatbread. I think keema mattar is a good “gateway” dish into Indian cuisine (that and Butter Chicken, of course). It’s a simple, comfort-food dish that you can make with any ground meat, lamb, goat, beef, turkey, chicken, etc. It’s economical and can be stretched out with peas or potatoes. I always make it with peas, but I’m sure potatoes would be great too – though you’d have to reduce the cook time to 5 minutes, so the potatoes wouldn’t turn to mush. Hey, look at me, giving those of you who actually read what I write an extra recipe! I’ve also included directions on how to use my onion masala to make this dish even easier. Just check out the notes in the recipe below. 🙂
Keema Ingredients
5 Reasons to Love Keema:
Serve keema with plain Basmati Rice or Jeera Rice. You can also use it as a stuffing in samosas or parathas.
More Indian Main Dish Ideas:
Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
