RECIPE: Keralan Keema Curry, Beef or Lamb

There is another keema recipe on this blog, from Northern India.  

This recipe is from Southern India, from Curried Favors by Maya Kaimal.  While there are some similarities, this recipe has a very different spice mixture.  We enjoy both recipes.

I've made this version many times, and every time I think to myself "that's a LOT of coriander!"  but the result is delicious!  I always eliminate the potatoes, because I don't eat them.  I have substituted carrots, parsnips, spinach or kale.  You could use celeriac, turnips, or garbanzos if you prefer, or you can leave the potatoes and peas out altogether and reduce the spices by 1/3.  

I'll add a photo next time I make it. 

Keralan Keema Curry made with Ground Beef or Lamb  

Serves 6

INGREDIENTS:  

• 1.5 pounds lean ground beef or lamb 
• 1/4 cup ghee
• 2 cups thinly sliced yellow onions 
• 3 t. minced garlic
• 3 t. minced ginger
• SPICE MIXTURE:
• 8 t. ground coriander
• 1.5 t. ground cumin
• 3/4 t. ground red pepper (I use kashmiri, you can use paprika if you don't tolerate heat)
• 3/4 t. ground black pepper
• 1/4 t. turmeric
• 1/4 t. ground Ceylon cinnamon
• 1/4 t. ground cloves 
• 1 or 2 fresh chilies split lengthwise (serrano, or jalapeno)
• 2 t. salt
• 2 cups chopped potatoes OR carrots OR parsnips OR celeriac OR turnips OR or garbanzos 
• 1 cup chopped tomatoes, fresh or canned, peeled and drained
• 1 cup frozen peas OR 8 oz blanched spinach, minced
• 1 cup water
• 1 t. fresh lemon juice 

INSTRUCTIONS: 

Mix the spice mixture in a small bowl and set aside.

If you're using root vegetables, pare them and chop into 1/2" pieces. 

In a large frying pan over medium-high heat, fry the onion in the ghee until the edges are nicely browned.  

Add garlic and ginger and stir 2 minutes or until the onion turns medium brown.   

Add ground meat and fry until it browns, stirring to completely break up lumps.   

Stir in the spice mixture, chilies, and salt.  Add the roots, if you're using them, the tomatoes and water, bring to a boil, then turn the heat to low and simmer, partially covered, and stirring occasionally, for 20 minutes or until the roots are tender.

Add the peas or spinach and cook uncovered for another 5 minutes.  Mixture should be neither dry nor watery.

Sir in lemon juice and remove from heat.  Taste and adjust the salt.