Beef Keema

Keema is a traditional South Asian meat dish. According to very reliable source (wikipedia), keema originally meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.

This keema recipe I served over cauliflower rice!

1/2 medium onion, finely chopped
1 lb ground beef
1/2 tbsp minced garlic
1 tbsp freshly grated ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin
1 tsp coriander 
1/2 tsp cardamom
1/2 tsp chili powder
14.5 oz can diced tomatoes or crushed tomatoes
1 cup stock (I used beef)
salt and pepper to taste
1 bunch of spinach, washed and chopped or a bag of frozen spinach

Begin by browning the ground beef. Add onion and saute along with the beef. Add garlic, ginger and spices, fry for 2 – 3 minutes. Add tomatoes and beef stock, turn heat down and allow to simmer for 30 – 40 minutes or until flavors are well melded. Season to taste with salt and pepper and stir spinach through. Turn heat off and wilt the spinach.

Enjoy!

Recipe adapted from Northwest Cavegirls