Keema Lentil Curry
Keema (also spelled kheema or qeema) translates to "minced" or "ground meat" in Hindi, Urdu, and other languages of the Indian subcontinent. It is traditionally made with minced goat (mutton), lamb, beef, or chicken, This recipe combines ground meat with protein-rich lentils simmered in a fragrant spices.
Keema Lentil Curry
Keema (also spelled kheema or qeema) translates to "minced" or "ground meat" in Hindi, Urdu, and other languages of the Indian subcontinent. It is traditionally made with minced goat (mutton), lamb, beef, or chicken, This recipe combines ground meat with protein-rich lentils simmered in a fragrant spices.
アプリでひらく作り方
- 1
Add oil and melt the butter in a Dutch oven over medium heat
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- 2
Add cumin seeds and cook until fragrant.
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- 3
Add onion/ginger/garlic. Cook until onions turn translucent
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- 4
Add meat and break it down. Cook until meat is browned.
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- 5
Stir in chili/coriander/turmeric/garam masara, cook for 1min
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- 6
Add crushed tomatoes. Stir occasionally and cook for 5 mins.
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- 7
Add lentil/water/salt/sugar and bring it to a simmer.
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- 8
Cover and set heat to low. Stir at times and cook 20 mins.
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- 9
Uncover and stir and cook until desired thickness is reached
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- 10
Taste, adjust with salt as needed. Serve
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コツ・ポイント
I chose black lentils to keep their texture, but you can use red (15 min) or green (25-30 min) lentils instead.
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