Kicked-up Keema

by spiceaholic on August 5, 2008

Sorry about the cutesy title!

FYI for those not in the know, keema is just the South Asian name for ground meat.

Anyhow, although I don’t cook beef that often, when I do it tends to be ground beef because it’s quick and it’s very hard to mess up. If I’m cooking it desi-style, I usually don’t make it the same way twice, I just dump in whatever sounds good. Lately I’ve taken to poshing it up with frozen “southern-style” hash-browns because I’m too lazy to chop up potatoes as well as adding frozen peas and carrots for some color.

Tonight I added the veggies and then took the opportunity to use up some leftover Chicken Jalfrezi spice mix that had been hiding in my fridge. Weird notion to use chicken spice mix in ground beef, but all it contained was red chili powder, black pepper, salt, and turmeric and I was in a hurry tonight. I added some ground cumin, chili powder, and garlic powder and that was it.

Decided to jazz up the rice today by adding some Patak’s curry paste to it before I added the water. Didn’t add much flavor but it added some color.

Since we actually had leftovers and I haven’t done a bento in forever, guess what I did? 🙂

{ 2 comments… read them below or add one }

JAli January 31, 2009 at 3:45 pm

We like to make keema with ground turkey, you can’t tell the difference and it much less fatty and greasy. We love it!

Spiceaholic February 1, 2009 at 9:35 am

Yup, we do ground turkey as well as extra-lean ground beef.

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