Keema has been one of my favorite dishes since childhood. You can make this with any type of ground meat. I typically eat this over rice but you can serve this with flatbread or even use it as a stuffing for samosas (Indian pastries) or parathas (Indian flatbread). I feel like this recipe as well as butter chicken are good “gateway” dishes to Indian cuisine because nearly everyone loves them!
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.
- If you are following my onion masala series and would like to use it in this recipe, you can use ½ cup onion masala in place of the onions, garlic, ginger and tomatoes — just toss in the onion masala (fresh or frozen pucks) when you add the peas in step 3. You can also adjust the spices according to taste.