Keema is one of my favorite Indian recipes because of how very easy it is to make. I have a recipe for it in my Paleo Indian eBook, but I decided to adapt the dish to be Instant Pot friendly.
If you’ve never had keema before – it kind of reminds me of Indian spaghetti sauce, only with less tomatoes and way more flavor. Oh, and peas.
Am I crazy for making that comparison? Someone tell me that you agree with me…?
The great thing about keema is that you can make it with any type of ground meat: lamb, goat, beef, turkey, etc. It’s delicious when served over rice or when eaten with a side of my paleo naan. You can even use it as a filling for my paleo samosas or my paleo paranthas!
- 2 tablespoons ghee or oil
- 1 onion, finely diced
- 4 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 Serrano pepper or green chili, minced
- 1 tablespoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- ¼ teaspoon ground cardamom
- 1 pound ground meat of choice
- 1 (14.5 ounce) can diced tomatoes
- 2 cups (fresh or frozen) peas
- Cilantro, garnish
- Press the sauté button, add the ghee and onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
- Add the garlic, ginger, Serrano pepper and spices to the pot. Stir-fry for 30 seconds, then add the ground meat and cook until it is mostly browned.
- Add the diced tomatoes and peas and mix well
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button to reduce or boil off any extra liquid if needed.
- Garnish with cilantro and serve.