Keema Curry with grilled Vegetables

….Keema is an Indian-spiced minced meat dish popular all around India. They made Keema curry with lamb. But I chose beef for this dish. Beef Keema curry is a simple Indian ground beef curry recipe. Ground beef is simmered in chicken broth flavored with tomatoes and basic Indian spices that most of us already have in our pantry. This easy, unforgettable Indian ground beef curry gets the royal treatment with simmered spices. Who knew something that takes so little effort could be so very tasty! My husband wanted spicy keema curry, and the smell of curry filled my kitchen. Also I added some grilled zucchinis and eggplants on top of the dish. If you make a sauce with tomatoes, you have to simmer until the moisture is gone…..This is a small tip but important!!! Keema curry goes well with steamed turmeric rice or naan.

Servings: 4–5

Time: 1 hour

Ingredients:

1. 1 lb ground beef
2. 4 eggplants, cut into small size
3. 1 zucchini, cut into small size
4. avocado oil to fry
5. 2 Ts butter
6. 2 Ts onions, ground
7. 2 ts garlic, minced
8. 2 ts ginger, ground
9. 800 g canned peeled tomatoes
10. 3 Ts mascovado
11. 2 Ts hot curry powder
12. 2/3 ts cayenne pepper
13. 2/3 ts garlic powder
14. 2/3 ts sea salt
15. 2 Ts soy sauce
16. 400 ml chicken broth, heated
17. chives for garnish(this is optional)

For turmeric rice:

1. 2 cup rice, soak with cold water for 30 minutes
2. 1 Ts turmeric powder
3. 1 Ts avocado oil
4. 300 ml water

Cooking Instructions:

1. Heat a pan with medium heat and add 2 Ts avocado oil into the pot.

2. Add the garlic, ginger, and onion into the pot to stir them until the moisture is gone.

3. Add the canned peeled tomatoes and mascovado into the pot to stir them until the moisture is gone for 5–10 minutes.

4. Add the curry powder, cayenne pepper, garlic powder, and ground beef into the pot to stir them until the moisture is gone for 3–5 minutes.

5. Add the sea salt, soy sauce, and the hot chicken broth into the pot to simmer them until the moisture is gone for 25–30 minutes. Turn off the heat and set aside.

6. Meanwhile, make a turmeric steamed rice. Put the soaked rice, water, turmeric powder, and avocado oil into a pot.

7. Heat the pot with medium heat for 5 minutes and after boiling, heat down to low heat for 15 minutes with a lid. Turn off the heat and leave it for 5 minutes with the lid. Set aside.

8. Heat a pan with medium high heat and 3 Ts avocado oil and butter to melt.

9. Grill the zucchini and eggplant into the pan until golden brown.

10. Turn off the heat and place them onto a tray and sprinkle two pinches of sea salt onto the grilled zucchini and eggplant.

11. Serve it all together.

You can also view this recipe on instagram.

https://www.instagram.com/p/CW3cGBmJOQ_/