The beef keema for this recipe can be used in so many curries. The hummus makes it a delicious party snack.
To make this tasty starter combo, you need to first prepare the tandoori hummus which you will find here. This beef keema and tandoori hummus is the perfect party snack. For that matter, if you happen to have any leftover, it is great as a snack whenever you need a snack!
This is a fusion dish. Minced beef over hummus is a very popular Lebanese dish but here I have given it an Indian flavour that is so good you will want to make it again and again.
You need to have a good beef keema for this recipe
There’s no point making a simple beef keema when you can go to a little more effort and make and amazing beef keema.
This is a beef keema recipe I learned while researching for my book ‘The Curry Guy Bible’, in Mumbai. At the small Iranian cafes, lamb keema is served just like this. You could prepare this hummus dish with lamb keema too but this time I decided to go for the beef.
You might find this recipe a bit different to keemas you have prepared in the past but I guarantee you will love how it comes out.
What is different about this keema?
The difference is in how it is cooked. The beef (or lamb) is first mixted with water and broken down so that it is about the same texture as porridge. You might find this a bit strange but doing this gives the keema an amazing texture with no lumps.
As the meat cooks, the water evaporates and it then browns in the oil to perfection.
Can you work ahead?
Yes. The hummus can be prepared a couple of days ahead of time. You could also make the keema a day or two ahead of serving and then just heat it up.
Can you freeze the keema and hummus?
Yes. Hummus can be frozen for up to three months and still be just about perfect. The longer you freeze the hummus, the bigger chance there is that it will discolour some. It will still taste amazing though.
Keema is a good one to have on hand so go ahead and freeze that too for up to six months. The keema can be served with hummus or you can use it in another recipe. Add it to most curry sauces and you won’t be disappointed.
How do you serve beef keema with tandoori hummus?
As you can see from my photos, it is great served as a dip for breads. You could also wrap it up in a tortilla or chapatti and eat is as you would a burrito.
Can you serve the hummus hot or cold?
Yes. I usually serve it at room temperature with the hot keema. If you are cooking your chickpeas instead of using canned, the chickpeas will be hot from cooking.
Go ahead and prepare the hummus and serve it hot. Both room temperature and hot hummus are very good.
Step by step photographs
Get all your ingredients together before you start cooking. It’s easiest to get the hummus prepared before starting.
Add 500ml (2 cups) of water to the beef and mix well with your hands or a spatula to break down any lumps.
Place a large, high-sided pan over a medium high heat. Add the oil and the whole spices and allow the spices to infuse in the hot oil for 45 seconds.
Add the chopped onions and about a teaspoon salt. Stir well and fry for about 8 minutes or until turning a light brown.
Stir in the garlic and ginger paste, chillies and ground spices.
Now pour the beef in. You want to stir well so that there are no lumps in the meat. As it cooks down, the water will evaporate and the meat will fry rather than stew.
As the meat cooks, the water will evaporate and you can fry it to crisp up some to your preference.
Preparing the tandoori hummus.
The tandoori hummus for this beef keema dish can be prepared a couple of days ahead of time. Just keep in covered tightly in the fridge. You will find the recipe for tandoori hummus here.
There are many ways you can serve it but I like to plate it up as follows.
Spread the hummus in a donut shape around a large serving plate. No need to keep it really neat. Leave space in the centre for the beef keema.
Frying the pine nuts is optional. I like them though and recommend doing the same. Fry until golden brown in butter or a little oil.
Spoon the beef into the centre and garnish with the tomatoes and pine nuts, if using. If you make the tarka for the hummus, spoon that over the hummus before serving.
Dig in!
What do you serve with this beef keema and tandoori hummus?
This is great served with sourdough toast, pitas, chapattis and naans.
Have you tried this beef keema with tandoori hummus recipe?
If you have tried this recipe and love it as much as I do, please give it a 5 star rating in the recipe card below and leave a comment. I really appreciated your feedback as do others who read my blog.
Beef Keema with Tandoori Hummus
Ingredients
- 500g (1lb 2oz) minced (ground) lamb
- 5 tbsp rapeseed (canola) oil
- 2.5cm (1in) piece of cinnamon stick
- 3 green cardamom pods, bruised
- 500g (1lb 2oz) onion, finely chopped
- 2 tbsp garlic and ginger paste
- 1⁄2 tsp ground turmeric
- 1 generous tbsp tandoori masala
- 4 green bird’s eye chillies
- 70g (1⁄4 cup) fresh or frozen peas (optional)
- 1 tbsp dried fenugreek leaves (kasoori methi)
- Salt to taste
- 1 batch tandoori hummus
- 1 tbsp butter or olive oil
- 4 tbsp pinenuts (optional)
- 2 medium tomatoes, diced or cut into small wedges
Instructions
- Mix the minced beef with 500ml (2 cups) of water and break it up with your hands until the mixture is about the same consistency as porridge. This will help achieve a smooth beef keema without any lumps. Set aside.
- In a large pan, heat the rapeseed (canola) oil over a medium–high heat. When visibly hot, stir in the
cinnamon and cardamom pods and let their flavours infuse into the oil for about 30 seconds. - Add the onion and fry, stirring from time to time for about 10 minutes, or until the onion turns light brown and are lightly caramelized.
- Stir in the garlic and ginger paste and fry for an additional 30 seconds, then tip in the meat/water mixture.
- Cook on high for about 5 minutes to cook the meat through, stirring regularly to prevent any meat lumps.
- Stir in the turmeric and tandoori masala and continue simmering until almost all the water has evaporated and the meat is beginning to sizzle and fry in the pan.
- Add the chillies and continue frying until the meat is browning in the pan.
- Stir in the peas, if using, I didn't on this occasion and continue to cook for about 5 minutes. This is a dry curry so there is no need to add more water during cooking unless you prefer more sauce.
- To finish, add the dried fenugreek leaves (kasoori methi) by rubbing it between your fingers and continue cooking until the oil separates from the meat mixture.
- Season with salt to taste and keep warm.
- Melt the butter in another pan and toast the pine nuts until golden brown. Set aside.
- To plate this all up, spread the hummus over a large serving plate ensuring there is a nice ridge around the outside and a dip in the centre for the keema. If you are making the tarka for the tandoori hummus, hold that back until you serve.
- Spoon the hot keema into the centre and top with the pinenuts and chopped tomatoes and coriander (cilantro).
- Drizzle the tarka for the tandoori hummus over the hummus on the outside of the plate and serve immediately with your choice of dipping items such as breads or veggies.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 362Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 4mgSodium: 222mgCarbohydrates: 41gFiber: 10gSugar: 10gProtein: 12g