Goan Style Kheema or Spicy ground meat

Watch my step-by-step video

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When it comes to sharing a meal with my family and extended family, I always gravitate towards a traditional favorite. This is a recipe for a very typical Goan Kheema. I am from Goa originally and Kheema is the Hindi word for ground meat and it can refer to Beef, Lamb, Mutton or Chicken. This recipe is by Xanti Pinto from Xantilicious.com, a blog that specializes in Goan cooking. I came across her recipe on our Facebook group Traditional Goan Foodies and I just loved it. I’ve made this many times now and have tweaked it ever so slightly to call it my own. What makes this quintessentially Goan is the addition of Vinegar and Kashmiri chillies.

The people of Goa love their song, dance and food and if you watch the beginning to this video, you will see my Dad in action. My earliest memories of Goa are the open fields, the busy kitchens and the amazing food. As I got older and I started to visit Goa for short holidays, we spent a lot of time on the beach, relaxing in many beach shacks that are now an integral part of Goa. There are many Goan recipes on my blog and channel that feature this amazing cuisine, be sure to check them out!

The star of this dish is the spice blend of the ingredients listed below that flavours the meat to give it it’s sour & spicy taste.

 

Goan Style Kheema or Spicy ground meat

Ingredients

  • 4 Red Kashmiri Chillies
  • ½ Cumin seeds
  • 2 tsps Coriander seeds
  • 4 Cardamoms
  • 6 Cloves
  • 1 inch Cinnamon
  • 1 tsp Peppercorns
  • Grind this together and then add some of the wet ingredients
  • Garlic cloves
  • 1 inch piece Ginger
  • 2 Green chillies
  • 6 tbsp of Vinegar
  • 4 cups of diced onions
  • 2 cups diced Tomatoes
  • 1 cup Water
  • Salt to taste
  • 1 cup cooked peas

Instructions

  1. Grind all of the dry ingredients together – red chillies, cumin, coriander, cardamom, cloves, cinnamon and peppercorns together
  2. Add the wet ingredients - garlic, ginger, green chillies & vinegar and grind till a thick paste
  3. Add the paste to 1 lb of ground meat, massage in to incorporate and marinate for 1 hr to overnight
  4. Add 1 cup of water to the food processor to free all the spice paste from under the blades and keep aside
  5. In a saute pan heat some oil and sauté the onions till translucent
  6. Add the ground marinated meat and stir to break up all lumps
  7. Add the tomatoes and salt to taste, one cup of water, one cup of peas, cover and cook for 10 – 15
  8. Keep squishing the tomatoes with the back of your spoon
  9. Taste for salt again and this is ready to serve
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