🍽️ Indian
⏱ 1 hr 30 min
👥 4
Instructions
1
Prepare the tomatoes: remove the core from Roma tomatoes, blanch them in the microwave with their skins for about 4-5 minutes, then blend and set aside.
2
In a pan, heat 2 Tbsp oil and add the finely chopped onions. On low heat, sauté the onions, stirring occasionally, until they are completely browned and caramelized.
3
Add the grated ginger, garlic, and chopped chillies to the pan. Continue to sauté on low heat until the ginger and garlic are completely cooked and their raw smell has disappeared.
4
Next, add all the whole spices (cinnamon, cloves, cardamom, bay leaves, black pepper) and continue to cook on low heat for about 3-5 minutes until their flavors are fragrant.
5
Add 2-3 Tbsp of water, increase the heat to medium, and mash the onions with a masher until you get a sticky, caramelized paste in the pan. Let most of the water evaporate.
6
Add all the dry spices (red chilli powder, coriander powder, garam masala, dry mango powder, and salt to taste) and mix them evenly through the mixture.
7
Add the beef to the pan and blend it completely into the onion mixture for about 5-7 minutes on medium heat, ensuring the beef starts to cook and is well combined.
8
Once the beef is cooked and thoroughly blended with the onion mixture, add the puréed (blended) tomatoes. Bring the pan to a simmer, then reduce heat, cover the pot, and let it cook on low heat for about 15-20 minutes.
9
Mix occasionally, and after 20 minutes, garnish with fresh cilantro. The Kheema is ready to serve.
Notes
For the beef, 80/20 blend is preferred. Adjust the amount of chillies based on your desired level of heat. Optional additions: For potatoes, cut 2 potatoes into big pieces, salt lightly, and sauté in 1 Tbsp oil until a light brown crust forms. Add these to the kheema mix 2-3 minutes before adding the tomatoes. For frozen peas, blanch 1 cup in hot water and add to the kheema 2-3 minutes before adding the tomatoes.