Servings: 5 servings
Calories: 157.4kcal
Equipment
- hand grater
- garlic press
- meat masher
- Chef knife
- Cutting board
Ingredients
- 20 oz 96% lean ground beef (see note)
- 1 large onion
- 5 cloves garlic, medium to large
- 7 tsp garam marsala
- 2 tsp cumin
- 2 tsp coriander
- ½ tsp tumeric
- ¾ tsp salt
- ½ tsp garlic powder
- 1 c water
- 1 tbsp olive oil
Instructions
- Chop the onion. Run the garlic cloves through a garlic press or finely mince it. Grate the ginger or very finely mince it.
- Heat the olive oil up in a skillet. Add the chopped onion and saute until it is tender.
- Add the garlic and ginger to the skillet and saute for about 30 sec or until it becomes aromatic.
- Add the ground beef to the pan. With very lean ground meat, add about ¼ c of water to the pan to aid in cooking. Use a meat masher and break up the meat into crumbles. Stir often with a wooden spoon and cook until done or slightly pink.
- 96% lean ground beef does not give off very much fat. At this point, I move the meat off to the side of the skillet and add the garam marsala, tumeric, coriander and cumin to the pan and saute for about 30 sec. Add the meat and spices together until the spice is evenly distribute throughout the meat.
- Add 1 c of water and stir.
- Sprinkle the salt over the meat and stir. I usually add ¼ tsp at a time and taste as I go along. I used the entire ¾ tsp of salt but you may need less. At this point you want to be able to taste a hint of garlic. Add some garlic powder if you think it is needed. I start with ¼ tsp of garlic powder and taste. I used ½ tsp of garlic powder.
- After adjusting the spices simmer the meat until the water is greatly reduced. Treat the keema in much the same way you would if you were making taco meat.
- Remove the keema from the heat when most of the water has cooked off.
- Serve over riced cauliflower or rice with a dollop or raita or tzatziki. You can also serve the keema as a sandwich on a pita or piece of naan.
- Refrigerate the leftovers.
Notes
If you use 93% ground turkey or another ground meat with a higher fat content. You may want to cook it first by itself, drain off the fat and set it aside. After you have sauteed the onions, garlic and giner, add the spices and then add the water and already cooked meat to the skillet.
Nutrition Info for 1/5 of recipe is at the very bottom of the recipe card.
Nutrition Info for 1/4 of recipe is below:
cal 196.8 kcal | fat 5.4 g | sat. fat 2.3 g| carb 0 | total sugar 1.6 g | protein 30.7 g | sodium 535 mg
Nutrition
Serving: 1serving | Calories: 157.4kcal | Protein: 24.5g | Fat: 4.3g | Saturated Fat: 1.9g | Sodium: 428mg | Sugar: 1.3g
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