Il keema masala è un delizioso e profumato curry a base di carne macinata, molto diffuso nella cucina indiana. Si prepara con carne tritata finemente, tradizionalmente di montone, cotta in un sugo denso a base di cipolle e pomodori saltati nel burro, insaporita con una miscela di spezie in polvere dal gusto acidulo e avvolgente. Il piatto viene spesso completato con un tocco di panna o latte per conferirgli maggiore corposità. Nel subcontinente indiano, il termine “keema” indica la carne macinata, che viene tritata a mano o lavorata con un tritacarne. Quando si acquista il keema dalle macellerie in India, è possibile richiedere l’aggiunta di sugna (grasso animale) durante la macinatura, che esalta il sapore e la corposità del piatto, rendendolo ancora più goloso. Tempo di preparazione: 10 minuti Tempo di cottura: 25 minuti
Ingredients:
- 3 tablespoons vegetable, canola, or sunflower oil
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- Kosher salt, to taste
- 1 pound ground meat (beef, mutton, chicken, or turkey)
- 2 medium tomatoes, finely chopped
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup fresh cilantro leaves, coarsely chopped (for garnish)
Instructions:
Step 1: Heat Oil and Fry Cumin Seeds
In a large, deep pan or wok, heat 3 tablespoons of oil over medium heat. Once hot, add 1 teaspoon of cumin seeds. Fry the seeds for about 1 minute until they start to splutter and release their aroma.
Step 2: Sauté Onions
Add the finely chopped onions to the pan and cook for around 5 minutes, stirring occasionally, until the onions become soft and light golden-brown.
Step 3: Add Ginger and Garlic Paste
Stir in 1 tablespoon each of garlic and ginger pastes. Sauté for 1 minute, allowing the raw smell of the pastes to dissipate.
Step 4: Add Dry Spices
Next, add 2 tablespoons of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of garam masala, and salt to taste. Stir and sauté the mixture, making sure to stir frequently, for about 3-4 minutes. You’ll know the spices are cooked when the oil begins to separate from the masala mixture.
Step 5: Brown the Ground Meat
Add 1 pound of ground meat (your choice of beef, mutton, chicken, or turkey) to the pan. Break up any clumps with a spoon and cook for about 5-7 minutes, stirring frequently. The meat should turn brown and release its juices, absorbing the flavors of the spices.
Step 6: Add Tomatoes and Cook
Once the meat is browned, add 2 finely chopped tomatoes. Stir everything together and let it cook for 5 minutes or until the tomatoes soften and blend into the meat, creating a smooth, rich gravy.
Step 7: Finish with Lime Juice and Garnish
Once the tomatoes are cooked, squeeze 1 tablespoon of fresh lime juice over the dish to add brightness. Garnish with freshly chopped cilantro leaves and stir them in for a fresh, herby finish.
Serving & Enjoying Keema Masala:
Keema Masala is best served hot, accompanied by warm naan, chapatis, or parathas. It also pairs beautifully with fragrant basmati rice or jeera rice. To elevate the meal, serve alongside a cooling cucumber raita or a simple salad. For added indulgence, you can drizzle a bit of cream or butter on top before serving. Leftovers can be enjoyed as a filling for wraps, stuffed into buns, or even layered into a sandwich. Savor every bite as the bold spices and tender meat combine to create a comforting and hearty dish!
