Keema
Spiced ground meat hash with onions, tomato, and warm spices. Simmered until meat breaks down into a fine, sauce-clinging texture.
Ingredients
Method
Dice the onion finely. Mince the garlic and ginger.
Heat ghee in a large pot over medium-high heat. Add onion and cook 5 minutes until softened.
Add garlic and ginger; stir constantly for 1 minute until fragrant.
Add ground meat, breaking it into small pieces with a spoon. Cook 6–8 minutes, stirring often, until meat is browned and no pink remains.
Stir in tomato paste and cook for 1 minute.
Add garam masala, cumin, coriander, turmeric, and chili powder. Stir well and cook for 30 seconds until fragrant.
Pour in broth, scraping any browned bits from the pot bottom. Bring to a simmer.
Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until liquid reduces and meat breaks down into a fine hash. Sauce should cling to the meat.
Taste and season with salt. Top with fresh cilantro and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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