Beef Keema

From: Scott Hannigan

On Oct 2, 2008

Absolutely delicious! And quick and easy. Like Chef.Jules I used dried ginger and evaporated milk but I also added 1 tsp dried chilli flakes. I steamed the veges while the meat was simmering and added them near the end along with some chopped coriander and basil. Truly wonderful - it now has a permanent place in my cookbook. Thank you so much.

From: Chef.Jules

On Jul 2, 2008

This was delicious. I didn't have fresh ginger so I used 1 tsp of ground. Also, used evaporated milk instead of whole milk. We had a neighbor boy over to eat with us, who happens to be Indian. He said it was very "authentic." Thanks!

From: Nadia NYC

On Jan 14, 2005

I almost dumped this midway through cooking. I tasted the beef soon after adding the spices and before the cream-- yuck! I almost cried. But I'm glad to have continued cooking. The medley of spices blended very well with the cream. It was rich, savory; simply delicious. I did alter it just a tad: simmered 30 minutes more before adding the peas to fully cook the potatoes. I wanted a bit more sauce so added 1 cup of beef broth. For personal taste, I also added 1/2 teaspoon chili pepper and 1/4 teaspoon cardamom. I skipped the last 1/2 teaspoon salt and I didn't have any cilantro so skipped it too. I served this over jasmine rice. Yummy. I can't believe it's the same dish I almost threw out! Thanks, Shelly for sharing this great recipe.

From: sugarpea

On Dec 2, 2003

I loved this dish, too. Creamy, slightly tangy, spicy (but not overly so) and rich-yum. Very easy to put together and both prep and cooking times were accurate. Definitely not boring meat and potatoes.