Thursday, December 29, 2005

Keema Improv

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.

1 comment:

Caryn said...

I'm still waiting for an Indian-style Lamburger Helper. Until then, I've managed to come up with my own "quick and easy" Indian dishes that don't turn out too shabby. Would love to hear some of your tricks and recipes to add to my act.