(Serving 5, but you’ll probably still have some left over, it is good Indian custom to make sure there is enough food in case of surprise guests):
- 750 g minced beef
- 3-4 red onions
- 3 cloves of garlic
- 350 gr peas (frozen ones are fine)
- 4 tomatoes (or a can of tomatoes)
- 3 cucumbers
- ½ L yoghurt
- Salt, pepper, ground cumin( 1TS), garam masala (4-5 TS) (but taste as you go)
- 4-5 cloves (kruidnagel in Dutch)
- 6-10 cardemom
- 2 bay leaves
- 2 black cardamom
- 2 staranice
- 1 indian red chili
- 1 kashmiri red chili
- 4 spicy little red chili’s
Slice the onions, garlic and tomatoes in smaller pieces.
Preheat a pan with oil on a medium high heat. Add all the whole spices, except the Kashmiri. Let the Kashmiri soak in some hot water first.
Add the onion and garlic and let it fry for a bit, until it becomes brown.
Add the tomatoes (and some salt and Garam Masala) and let it simmer for a while, until they start to fall apart. Add the beef (and some salt and Garam Masala). Let the beef cook for a bit. Add some more salt and Garam Masala (about 2 teaspoons each time).
Add the peas and Kashmiri. Also add some (hot) water until the dish is just covered. Let it simmer until everything is cooked and the Keema has reached the desired thickness. Taste and adjust (add some more salt or Garam Masala if needed).
While the keema is simmering, cook the rice. Add hot (slightly salted) water and rice to a 2:1 ratio. Cover with a lid and let it cook until all the water has disappeared.
Slice 2 cucumbers in slices and sprinkle some salt and pepper on top.
For the yoghurt dressing, slice the remaining cucumber in fine pieces and add to the yoghurt. Also add some salt, pepper and ground cumin. Taste and adjust the spices if needed.