Keema has been one of my favorite dishes since childhood. You can make this with any type of ground meat (beef, lamb and goat are my favorite choices). 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!
114.5 ounce can diced tomatoes OR ½ cup onion masala*see notes
2cupsfresh or frozen peas
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 (OR ½ cup onion masala) 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 frozen onion masala when you add the peas in step 3. You can also reduce the cook time to 5 minutes if using onion masala.