Keema is one of those classic Indian comfort foods. It is usually made with ground mutton (goat) but I use ground dark meat chicken or beef. Keema is traditionally cooked with green peas but I added spinach and kale to mine as I find the greens add a nice softness to the texture of the ground meat – it’s also what I had in my fridge! I add a lot of greens to this dish – more than what the recipe calls for here but you can adjust that to your preference. This dish must be eaten with rice!
Keema with Kale & Spinach
Ingredients:
2 lbs ground meat
1 cups of kale, sliced thin
1 bunch spinach, washed and sliced
1 can tomato paste or 6 ripe plum tomatoes, pureed
4 large onions, diced
1 head of garlic, peeled and ground
2” ginger, peeled and ground
2 moti elaichi (black cardamom)
4 laung (cloves)
Few bay leaves
1” dalchini (cinnamon stick)
3 tsp, dhaniya powder (coriander)
1 tsp. haldi (turmeric)
Chilli powder to taste
1 big bunch cilantro, chopped
Oil for cooking (any oil works or ghee)
Salt to taste
Method:
• Grind together the onions, tomatoes, garlic and ginger and set aside.
• Heat 3 tbsp. of oil in a wok or pot and add all the whole spices.
• Stir for a minute and add the coriander, turmeric, chili powder and salt.
• Mix well and add the ground onion mixture.
• Cover and cook well on medium heat for about 25 – 30 minutes stirring occasionally till the mixture is well cooked.
• You will need to add a little water if you see the mixture is starting to stick – try adding about 1/4 cup at a time.
• Once the base curry is well cooked, add the ground meat, kale and mix very well.
• Cook covered until the meat is almost done.
• Add the spinach.
• Cook until meat is fully cooked about 10 minutes or so more.
• Adjust seasonings, garnish with chopped cilantro and serve hot with white basmati rice.
• You can always throw a tablespoon of ghee on the keema when it is done for additional flavoring.