Keema (Indian Picadillo)

This is a long recipe, but do not be frightened by the ingredient list. It is very easy to cook! This particular recipe brings back childhood memories for Faisal of being at his grandmother's house, sleeping in on the weekends, and being awakened to the smell of freshly made tortillas and the Keema cooking on the stove. 

Indians call this Keema, but I call it Indian Picadillo because it resembles the Mexican Picadillo meat that you will often find here in Texas at pretty much any Mexican restaurant. Because of the ground meat, tomato, potatoes and cilantro, it feels like "home," but with a very different flavor, and maybe even a lot more spice - no salsa needed! I often fill warm tortillas with the Keema and eat tacos. Faisal and his Mom like to just serve it in a bowl and eat it with a toasted roll or fluffy naan. I hope you enjoy!

Keema (Indian Picadillo)
t = teaspoons; T = Tablespoons

1# 90/10 ground sirloin (we like to use the chubs)

1 t vegetable oil

1 small red onion, sliced in rounds

1 big russet potato (or 2 small), peeled & chopped into ½” pieces

1 t garlic paste

1 t ginger paste

1 t Kashmiri Chile Powder (I call this Indian Cayenne)

¼ t turmeric

1 t coriander powder

½ t garam masala

1 t Keema Masala (Shan brand)

4 garlic cloves

1 tomato

1” piece of ginger, peeled

1 t cumin seeds

3 Indian green peppers

¾ cup water

2 medium chopped poblano peppers (use more or less depending on your taste)

½ bunch chopped cilantro

Salt as needed (there’s salt in the masalas)

Brown sirloin in heavy pot, drain. Add vegetable oil to pot and add red onion. Cook until slightly brown, about 10 minutes. Add potatoes and beef back to pot. Stir. Add spices (garlic paste to Keema Masala). Blend garlic cloves, tomato, ginger, cumin seeds, and 3 peppers. Add the blended ingredients to the pan. Add water to blender to rinse sides and add to pot. Bring to a boil for a couple of minutes, stirring constantly. Turn down heat to medium, cover, cook 25 minutes or until potatoes are tender. Open, stir, add chopped poblano and salt to taste. Cover and simmer for 10 mins. Add the cilantro, stir. Turn off heat, cover for 5 minutes. Serve with warm tortillas or naan. Freezes well.