I didn’t even know what keema is until I ate at one of the local Persian/Mediterranean restos a couple of years back. It was ground meat, served with some sort of gravy. I never really fancy gravy and always requested mine to be served on the side. Besides, their gravy is always too American, which doesn’t really fit the Persian flavors of the beef.
I don’t know why I never attempted to make keema. It only took me around 20 minutes, and this was my first time. The only difficult thing about this was ensuring you have all the spices you need on hand. And I did!
I was coming from the grocery store and had bought fresh ground beef, and I already instructed ate Pines to prepare the tomatoes and onion. As soon as I got home, I roasted all my spices, and ground the cumin, and got ready to cook quickly.
I sauteed the onions, followed by the tomatoes, and then the ground beef. I added the spices, including the salt and pepper, once the beef was almost cooked through. I also added water and allowed this to boil and cook through for about 5 minutes.
The beef was too saucy then, and you could have this reduced to a thicker sauce. But I want sauce, and a bit of it, so I decided to add some tomato powder, just enough to thicken the sauce. You can also opt to add tomato paste instead. It will do the same thing 🙂 Serve on a sizzling plate if you want to, along with some garlic sauce (garlic, mayo, salt). And I declare this successful, with my older sister eating 4 of the tortillas that I had heated 😀
1/2 kilo ground beef
10 tomatoes, peeled, seeded, diced
1 onion, minced
3 teaspoons coriander seeds, roasted and ground
3 teaspoons ground cumin
2 teaspoons pepper flakes
3 teaspoons masala
1 teaspoon turmeric
tomato paste or powdered tomato sauce
Saute the onion, then the tomatoes, followed by the beef. Allow to cook through. Add all the spices and seasoning, and along with some stock or water, just enough to create a bit of sauce. If need be, add tomato paste and tomato sauce to thicken the gravy 🙂