Beef Keema

Keema is one of staple dish in North Indian Cusine serve with Naan bread toast over a tandoor. I used to frequent one of my favourite North Indian stall at Sim Lim Square Food Court as the chef there allow you to customize the spiciness of the Keema according to your preference. Since the stall had relocate to Little India, I hadn't have Keema for years and decide to indulge my craving by cooking my own Keema.

 Beef Keema

• 500g Minced Beef
• 1/2 Cup Green Peas (can add Corn Kernel or Carrot to reduce the meatiness)
  
• 2 Medium Onion or 1 Large Onion
• 2 Medium Tomato Chopped
• 1 2inch Cinamon Stick
• 2 Bay Leaves
  
• 4 Cloves
• 4 Green Cardamon
• 1 Teaspoon Garlic Mince
• 1 Teaspoon Ginger Mince
  
• 1 Tablespoon Coriander Powder
• 2 Tablespoon Chili Powder (1 1/2 Teaspoon Chili Powder for less spicy)
• 1 Teaspoon Cumin Powder
  
• 1/4 Teaspoon Turmeric Powder
• 1 Teaspoon Garam Masala
• Salt
• Cooking Oil
• Da Bomb Hotsauce (Optional)
  

Heat a non-stick pot with 2 to 3 tablespoon of cooking oil, add in the bay leaves, cloves, cardamons and cinnamon stick and fried it till you smell the dry spice fragrance. Add in the chopped onion and fried together with the spice until it start to turn brown. You might add a bit of water if you find it too dry to facilitate caramizing the onion. After that, add in the chopped tomato and ginger and garlic mince to fry it further until the oil starts to separate.


After that, add in mince beef and fried it for 4 to 5 minutes. Add in the Cumin Powder, Coriander Powder, Turmeric Powder, Chili Powder and Garam Masala and stirred the mince beef till it is evenly coat with the powder spices for 1 minutes. Next you can stir in the green peas and cook for another 2 mins. If you find the keema too dry, add in half a cup of water cover with a lid and let it simmer. Finally, do a taste test on the Beef Keema and add salt accordingly to your palate. The beef keema I cooked lack the spiciness I craving for therefore I add 1 drop of spice it up to my liking. For those faint of heart of spiciness, you have just follow the original recipe.