Best 7 Keema Ground Beef Casserole Recipes

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

KEEMA (GROUND BEEF CASSEROLE)

Steps:

• Brown ground sirloin in pan with onions until browned.
• Add tomatoes, peas, potatoes and spices along with salt and pepper to taste.
• Bring to a simmer and cook for 25 mintues.
• Add water if it becomes too thick. It should have the consistency of chili.
• Serve over brown rice or whole wheat couscous.

KEEMA (GROUND BEEF CASSEROLE)

Steps:

• Brown ground beef in pan with onions until browned.
• Add tomatoes, peas or corn, potatoes and spices along with salt and pepper to taste.
• Bring to a simmer, cover and cook for 25 minutes or till potatoes are done.
• Add water if it becomes too thick. It should have the consistency of chili.
• Serve over rice or couscous.

BEEF KEEMA (GROUND BEEF)

Steps:

• Heat oil in a medium-sized saucepan. Add onions and fry on medium-low heat till evenly brown for 10 minutes.
• Add crushed ginger and garlic and fry for 30 seconds.
• Add green chilies and fry for 30 seconds.
• Add ground and whole spices and fry for 1 minute. Add a splash of water to deglaze the pan if needed.
• Increase heat to medium and add ground beef and salt. Fry till no longer pink, about 5 minutes.
• Add 2 cups water and bring to a simmer. Lower heat, cover and let the beef cook for 30 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
• Add yogurt and stir continuously on medium-low heat for about 8 minutes.
• Remove from heat, place in serving platter and garnish with finely chopped cilantro and chilies.

SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)

Steps:

• Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
• Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
• Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
• Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

KEEMA (SPICED GROUND MEAT)

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
• Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
• Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
• Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.