Kheema literally translates to "ground meat" from Hindi. One of the first curry dishes I made in Australia was a kangaroo kheema, which was probably the best dish I made while I was there. When we had some ground venison which my mother didn't want to touch, I figured it was a good time to try to document the recipe.
Here are the ingredients. Unfortunately I wasn't keeping track of the amounts. As far as spices are concerned, using only curry powder, ginger, and garlic would be acceptable, but I had these ingredients handy so I used more of them. Tumeric also would help. In general, I add the same amount of all of my spices (around two tablespoons), favoring curry powder and shying away from black pepper.
- Lean ground meat (here is venison, I've also used kangaroo which was delicious)
- Red potatoes
- Large onion
- Tin of tomatoes
- Frozen vegetables (peas in particular, not pictured)
- Curry powder
- Garam Masala
- Black pepper
Fry up the onions, garlic, and ginger until the onions are becoming soft.
Add the ground meat and the dry spices. Cook until the meat is browned.
Add the tin of tomatoes and a tin of water.
Add diced potatoes and add enough water to cover everything. Bring to a boil, cover, and let simmer for 30 minutes.
Add frozen vegetables and return to simmer, cook for another 30 minutes.
Serve over rice.