Keema: A Curry You Should Know (and Love)
Servings: 8 servings
Ingredients
- 3/4 pound - 1 pound ground meat
- 1 large onion chopped (about 1 cup)
- olive oil for sauteing
- 2 cups crushed tomato fresh or canned...you'll need more sauce if using fresh tomatoes
- 1/2 cup tomato sauce or 1/4 cup tomato paste adjust as necessary
- 2 cups diced potatoes about 3 fist sized potatoes or equivalent
- 1 or 2 carrots peeled and chopped into bite sized pieces
- 1 cup frozen peas two large handfuls
- 1/2 cup raisins or chopped dates optional but delicious
- Cooked rice pasta, cauliflower rice, naan, etc (we served ours over rice)
Seasoning (Adjust to Taste)
- pinch red pepper flake optional
- 1 tablespoon curry powder your favorite
- 1 teaspoon each cinnamon turmeric, ground ginger, ground cumin
- salt and pepper
Instructions
- Using a large dutch oven or similar sized pot, brown the meat and the onions together in a little olive oil. Add some red pepper flakes at this stage if desired. Drain the fat and return to the pan.
- Season with the curry powder and other spices.
- While over medium heat, add the potatoes and carrots and give a good stir to coat with the spices and fat.
- Add the tomatoes, any juices and tomato sauce/paste. Add water if necessary to increase the amount of gravy (some will cook away while the curry simmers).
- Bring to a simmer, reduce heat to low and cover. Continue to simmer, stirring occasionally, until the carrots and potatoes are cooked through. Taste and adjust the seasoning, add more tomato sauce, etc.
- When the potatoes are about halfway cooked, stir in the peas and raisins.
- If serving over rice or pasta, start when the peas are added. The keema will hold while they cook.
- Store leftovers in the fridge for about a week. Add a little water to loosen the gravy before reheating.