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Nutrition Facts
Serving Size 1 (576g) Recipe makes 3 servings The following items or measurements are not included below: 1 inch gingerroot
Calories 1144
Calories from Fat 813		(71%)
Amount Per Serving		%DV
	Total Fat 90.4g	139%
	Saturated Fat 33.5g	167%
	Monounsaturated Fat 34.5g
	Polyunsaturated Fat 16.0g
	Trans Fat 0.1g
Cholesterol 221mg		73%
Sodium 660mg		27%
Potassium 1367mg		39%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 6.6g	26%
	Sugars 10.3g
Protein 56.8g		113%
detailed view... how is this calculated?

Keema Bhutuwa

Recipe #87980 | 1 hour | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Tulsi Regmi
Apr 1, 2004

(Ground Meat Stir-Fried in Herbs and Spices, Nepali style)

SERVES 3 -4 (change servings and units)

Ingredients

2 lbs ground lamb (chicken or pork can also be used)
1 cup green peas
1 cup spring onion, cut into 1/2-inch length
1 cup chopped onion
1 cup chopped tomato
5 garlic cloves, minced
1 inch gingerroot, minced
3 dried red hot chili peppers
1 teaspoon fenugreek seeds
1 teaspoon hot chili powder
1 teaspoon turmeric
1 tablespoon cumin powder
4 tablespoons cooking oil, for stir-frying
1 cup broth or water
1 tablespoon fresh cilantro, finely mined
salt and pepper

Directions

1
In a non-stick pan, heat four tablespoons of oil.
2
Add fenugreek seeds and red chilies and fry till dark.
3
Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
4
Add chopped onions and stir fry until light brown.
5
Put chopped tomatoes and cook for about five minutes.
6
Add ground meat to the pan; stir to break up into lumps.
7
Salt and pepper the meat mixture.
8
Set heat to medium and continue to stir fry the meat until cooked.
9
It may require some broth or water to moisten, if it starts to burn.
10
Add green peas and spring onion; stir for another two minutes.
11
Adjust seasoning with salt and pepper; garnish with fresh cilantro.
12
Drain excess oil, if necessary.
13
Serve with stir-fried vegetables and rice, or roti (flat bread).

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Featured Reviews for This Recipe

From: Dr. Jenny

On Nov 5, 2009

DH and I enjoyed this keema quite a bit. However, next time we will triple the spices, as we thought it needed a bit more flavor. Also, DH suggested that next time we chop the garlic for more even distribution. This was easy to make, presented nicely, and tasted good. We served over basamati rice. Thanks! UPDATE 11/06/09: We tripled the spices and liked the dish much more. We are going to try quadrupling next time and it might just be perfect, then, for us.

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From: rosiepink

On May 28, 2006

A very good recipe that is easy to prepare! I used canned LaSeur peas instead of frozen. My SO thought the dish tasted great.

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From: Chef #225354

On Aug 22, 2005

really nice easy recipe we just added a courgette as were picking so many at present the kids loved it.served it with plain rice and mixed veg bhajis.paul

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From: JustJanS

On Apr 24, 2004

Another excellent curry thank you Tulsi. We had a bit of a mix up making it-we halved the meat, but forgot to halve the sauce. It might not have been as dry as you intended it to be, but we liked it that way over our rice. And 450g of meat was more than enough for the tree of us. I also added the peas about 5 minutes earlier than you suggested, and I think that was good. We ate this with rice, a daikon salad, and pappadams.

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