Thursday, December 29, 2005
In Indian cooking, I believe the word keema refers to any dry-textured (not too saucy) dish made with ground meat. Which means the possibilities are endless. I've been making big batches of it with ground turkey, but tonight I tried it with beef.
I was still intent on cooking out of the pantry without making a trip to the market, and I had one more day before we needed indispensable items like milk and fresh vegetables. Poking around, I found a single hamburger in the freezer. A good start, but not enough to feed Margy and me. I looked in the cabinet and saw a can of chickpeas. Now I had my dish.
It was a snap: Add tomato paste to sautéed onion, garlic, ginger, and fresh chili (powdered cayenne or red pepper flakes would work just fine), mix in ground cumin and coriander, toss in a can of rinsed and drained chickpeas with a little water, crumble the hamburger on top, stir everything around until the beef is cooked and the beans are tender, and that's pretty much it. I found the keema holds together a bit better with beef, because it's fattier than turkey and the fat acts as a binder, but both versions are delicious.