Keema II

From: Dr. Jenny

On Feb 28, 2008

I made this with veal, using some of kookabura's suggestions. I used about 1.35 lb of veal and doubled all of the spices as kookabura suggested as well as added a teaspoon of salt as all other reviewers suggested. Despite these modifications, I still found it to be a little bland when I went to eat it. However, I then followed mianbao's suggestions and put hot curry powder over it and a significant amount of salt and pepper and found it to be a lot more to my liking. I was wondering if the veal might have muted the flavor and if lamb or beef would have been better? I also definitely agreed with the other reviewers that the lemon juice is a must. It gave it a nice flavor.

From: Kookaburra

On Jun 14, 2007

Some Korean students cooked Keema for me once and I was very impressed. In order to replicate that first experience, I used half the amount of ground beef (500g), and doubled the spices stipulated in this recipe. I also added 1 teaspoon of salt to the spices. I didn't have red pepper flakes, so I used a good few shakes of cayenne instead. Instead of fresh tomatoes, I used 1 x 400g can of chopped tomatoes and 155g (5oz) of peas. This done, the result was exactly the same as the authentic Korean Keema I had tasted before, and it made 500g of mince stretch to four generous serves. Served with steamed jasmine rice, this made a wonderful, light, casual lunch and I was able to freeze the leftovers for another day. Although chia says the lemon juice sprinkled over the top is optional, to me it's an integral part of the dish and I wouldn't leave it out. This is also nice with some chopped coriander (cilantro) over the top which was a nice addition, but it's not essential. Thanks chia!

From: mianbao

On Sep 21, 2006

I enjoyed this dish very much, but only after adding salt, and quite a lot of curry powder. Made according to the recipe it turned out much too bland for me. I did use the lemon juice, and thought it was a nice touch. Also, I used chopped fresh green asparagus instead of peas, which are only a little less expensive than diamonds here. Thank you for a good start to a nice dinner.

From: evelyn/athens

On Feb 16, 2004

This was a delicious dinner served over rice. Sort of like a ground-beef stew, with lots of flavour provided by the unusual spicing. Lacking good tomatoes, I used a 1 lb plum tomatoes (drained) and broke them up with a fork. A meal everyone should make for everyday.