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Keema (ground Beef) Bowl Recipe

Name: Twisted Indian North Barries Keema (Ground Beef) Bowl Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cups long-grain white rice (uncooked); 1.75 cups water (for rice); 0.25 tsp kosher salt (for rice); 4 cups or mixed field greens (optional substitute for rice); 2 tbs vegetable oil or ghee; 1 cups yellow onion, finely diced; 3 cloves garlic, minced; 1 tbs fresh ginger, minced; 1 each green chili (jalapeño or serrano), finely chopped; 1 lbs ground beef (80/20 recommended); 1 each tomato, finely chopped (or 1/2 cup canned diced tomatoes); 1 tbs garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 0.25 tsp red chili powder or cayenne; 1 tsp salt; 0.25 tsp black pepper; 0.25 cups fresh cilantro, chopped; 1 tbs lime juice; 0.5 cups plain yogurt (for raita-style topping); 0.25 cups cucumber, grated or finely diced (for raita); 3 tbs mint chutney or store-bought cilantro chutney; 0.25 cups pickled red onions (thinly sliced); 2 tbs toasted chopped cashews or roasted peanuts; 0.25 cups fresh cilantro leaves for garnish; 2 each lime wedges; 0.5 tsp red chili flakes (optional)

Inspired by Twisted Indian North Barrie

Time45m

Serves3

Choice of rice or field-greens, ground beef cooked with garam-masala, choice of toppings and chutney.

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Ingredients

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Base

1 cups long-grain white rice (uncooked)

1 3/4 cups water (for rice)

1/4 tsp kosher salt (for rice)

4 cups or mixed field greens (optional substitute for rice)

Keema (Ground Beef Mixture)

2 tbs vegetable oil or ghee

1 cups yellow onion, finely diced

3 cloves Garlic, minced

1 tbs fresh ginger, minced

1 each green chili (jalapeño or serrano), finely chopped

1 lbs ground beef (80/20 recommended)

1 each tomato, finely chopped (or 1/2 cup canned diced tomatoes)

1 tbs Garam masala

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp turmeric

1/4 tsp red chili powder or cayenne

1 tsp Celtic sea salt

1/4 tsp black pepper

1/4 cups Fresh cilantro, chopped

1 tbs ReaLime juice

Toppings & Chutney

1/2 cups plain yogurt (for raita-style topping)

1/4 cups cucumber, grated or finely diced (for raita)

3 tbs mint chutney or store-bought cilantro chutney

1/4 cups pickled red onions (thinly sliced)

2 tbs toasted chopped cashews or roasted peanuts

1/4 cups fresh cilantro leaves for garnish

2 each Lime wedges

1/2 tsp red chili flakes (optional)

Method

Base

Cook rice

Rinse 1 cup long-grain rice in cold water until water runs clear. Combine rinsed rice, 1.75 cups water and 1/4 tsp kosher salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Alternate: Prepare greens

If using field greens instead of rice, rinse and dry 4 cups mixed greens, place in a large bowl and lightly dress at service with a squeeze of lime and a pinch of salt (dress just before assembling bowls).

Keema (Ground Beef Mixture)

Heat a large skillet over medium heat. Add 2 tbs oil or ghee and let warm until shimmering.

Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 6–8 minutes.

Stir in the minced garlic, minced ginger and chopped green chili. Cook 1 minute until fragrant, taking care not to burn the garlic.

Add the ground beef to the pan, breaking it up with a spatula. Increase heat to medium-high and cook until beef is no longer pink, about 6–8 minutes, letting it brown in places for better flavor.

Stir in the chopped tomato (or canned tomatoes), 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp red chili powder and 1 tsp salt. Mix thoroughly so the spices coat the meat and tomatoes begin to soften. Reduce heat to medium-low and simmer 6–8 minutes, stirring occasionally, until mixture is thickened and oil separates slightly.

Taste and adjust seasoning with 1/4 tsp black pepper and more salt if needed. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Remove from heat and keep warm.

Toppings & Chutney

Prepare quick raita: stir together 1/2 cup plain yogurt with 1/4 cup grated cucumber, a pinch of salt and a tiny squeeze of lime. Taste and adjust. Chill until serving.

If using pickled red onions and toasted nuts, have them ready in small bowls for assembly. Warm the chutney slightly if preferred, or keep at room temperature.

For assembly: portion rice or field greens into bowls. Spoon a generous serving (about 1/2 of the keema recipe per person) of hot keema over the base. Dollop 1–2 tbs mint/cilantro chutney alongside, and add 1–2 tbs raita. Scatter pickled red onions (about 2 tbs), toasted nuts (1 tbs), and extra cilantro leaves. Serve with lime wedges and optional red chili flakes for heat.