Keema Curry (Indian Spiced Meat Lamb or Beef)
Typically a spicy ground beef or ground lamb that can be served clili style over rice or dry like taco meat stuffed into a paratha or served with naan bread. Ground Deer Keema Curry is great on a cold night by the fire.
Equipment
- You can make this in a crockpot, in an InstaPot, or on the stove top. The cooking method is the same for all until you get to how long you have to simmer it. Crockpot will simmer all day, InstaPot will cook in 20 minutes and stovetop will take about an hour. Any way you choose will turn out great!
Ingredients
- 1 lb # ground lamb or # ground beef I like ground sirloin if want it dry and I use Angus if I want it juicy with some curry.
- One jar 8 ounce Usha’s Curry Starter
- 3 Tbsp of Usha’s Keema Curry Powder 3 Tablespoons
- 1 cup water
- 2 Tbsp tomato paste
- 1/4 cup peas
- chop cilantro optional for garnish
- salt to taste
Instructions
- Heat the curry starter Crockpot, InstaPot or stovetop sauce pan on sauté mode or on medium-high heat.
- Sprinkle 3 Tbsp Keema Curry powder over the hot Curry Starter. Sauté adding water (up to 1/4 cup) if needed to keep mixture moist and simmering.
- Once the oil separates from the spice onion mixture you can add raw ground beef, lamb or deer.
- Do not over-mix the onion spice mixture with the meat- simply fold in the spice mixture until it is combined with the meat as it cooks. Allow the ground meat to cook until pink is all gone… turning occasionally and chopping the large pieces apart with a spatula.
- Once the pink is all gone add 1 cup of water.
- Add 2 tablespoons of tomato paste.
- Stir. And simmer for 10-15 minutes.
- Now is when you need to taste and decide if you need more Kemma Curry Spice, more salt, more water, more tomato paste or turn up the heat by adding a touch of Cayenne or Baydagi Chili Powder to your desired taste . (These are all variable depending on how you and your family like your food and what you are eating the Keema with.)
- Decide first how you’re going to serve your Keema …With Paratha like a taco, inside pastry dough as a Samosa…dry keema works best.With Naan Bread, voer rice so kind of like a chili.. you will want more tomato based curry sauce. Stuff Bell Peppers or for a spicy version Stuffed Pablano Peppers… you will want it with more curry sauce but maybe not so viscous.
- First, Taste your Keema. Decide if the spice is enough or if it tastes anemic, add a teaspoon at a time of Keema curry powder until you get the desired taste, up to 3 teaspoons. Then adjust for spice (heat). If it is hot enough for you, add a little Indian Baydagi chili powder (Cayenne Pepper is a good substitute if you don't have Badagi chili powder).
- As well if The juice looks thin you may need to add another tablespoon of tomato paste…. deer meat may take even a second extra tablespoon.Then adjust for salt to your taste.
- If you are eating Keema In a paratha like taco, you wanted it to be dry not soupy. At the end of the cooking process, if it is too juicy, you should simmer off any extra water until you get the desired dry consistency.
- The amount of water should be correct in the stovetop method and the crockpot method. If you are using an InstaPot then you should add another half of a cup before you pressure cook. Set the InstaPot to non-vented and pressure cook on chili mode. Plan to remove the lid after releasing the pressure valve at the end of the designated cook time and simmer off all the extra water in sauce mode.
- If you are cooking in a crockpot set for four to 6 hours on low.
- If you are cooking stove top, simmer for 15 minutes and it is ready to eat. Crockpot and Insta pot are the preferred methods if you want your meat to be extra tender.
- Salt to taste!
- Stir in 1/4 cup frozen peas thawed in some hot water mixed with a tsp of sugar just before serving.
- Garnish with chopped cilantro.
- Enjoy!