@Sanji Sahlan Moderate Hindus don't eat Beef. It's a religious thing. But yes. Irreligious or liberal ones do. Just like moderate Muslims don't eat Pork.
This is hilarious as a demonstraton of how peculiar the English language can be. In Australia "mad" usually means "crazy, bonkers, nuts, insane" MUCH more than it means "cranky, angry, cross, annoyed". So, here, "not mad about it" means "I am not crazy for it", or more bluntly, "I don't like it". You can imagine how surprised I was when it looked like Julius was saying "Ethan is just copying Madhur Jaffrey, and I don't like it", and then Ethan gives it a bit of online love! We really ARE divided by a common language :-)
The only suggestion I would make is the onions need to be cooked till brown to get the full flavour. Browning onions is the secret to South Asian food. I cook the onions 5 minutes till translucent before I add the ginger garlic so they don't burn. Then cook them both till brown. Also cook the sauce till you see some oil separation, then add the meat. Just a suggestion to get the full "desi" impact :)
Growing up with parents from Pakistan I ate this literally at least one a week. Often with Naan or roti the first night, then as a sort of bolognese with pasta and sometimes even as a component in lasagna or a pirogue/pasty.
We intentionally make more than what we can have in one meal (typically dinner) so that the next day for breakfast you can mix the leftovers with scrambled eggs. Needless to say, it elevates scrambled eggs to a whole another level
@@EthanChlebowski my grandmother used to fill this in Naan dough and make it Keema Naan , or you can use roti dough and make a keema parauntha . Epic it is . It sounds strange but it goes really well with black lentil daal
First Chicken Karahi and now Kheema. This is turning out to be quite the adventurous journey through the Asian sub-continent and I am all here for it! Thanks Moustache-man!
@@Sh3rloki that's not how the word works. Asia is the continent, and india, pakistan, and bangladesh are grouped as a subcontinet. Since India is not a continent, it can't hold any subcontinents.
@@TheGamersDen the "Indian" in "Indian subcontinent", "Indian food" etc doesn't refer only to the country of India, but rather the larger cultural continent encompassed by the classical idea of "India"
I learned making Keema during my college years. My friends and I used to have keema tacos or keema & rice all the time. We used to throw in diced red/yellow bell peppers and frozen veggie mix (diced carrots, peas and corns).
Can alternatively Add habanero pepper and (boiled egg white bits or potato pieces ) instead of peas Real Kheema is always made with goat or lamb. Chicken or turkey don’t taste as good and beef is not my first choice in meat
Normally cooking channels are all about getting the best flavour without considering caloric content. You cant really cook those on a daily basis so I love this channel for being a middle ground. Great work Ethan!
Keema is also a lovely food for toddlers and young children. This is our cultural “Mac and cheese” or our “hamburger helper.” This is why students learn when abroad because it is comfort food that we have regularly.
I’ve never in my 26 years of living and few years of working in kitchens, have seen peas that big before. Holy moly I thought they were some sort of green berries
Pakistanis and Indians will forever confuse every person in the world about their cuisine by referring to goat as lamb xD. AFAIK in India, its mostly goat, not lamb.
I never had true Indian food until recently when the hotel my sister works at had a Christmas party, the owners of the company are from India and they made some of their favorite food and it literally changed my whole way of thinking about food, the spices are so complex and wonderful, Indian is for sure my favorite type of food now.
True, "indian" food in the west is just chicken tikka masala, naan, samosa(atleast most of it).. there are so much variety that needs to put out there.
It happened again - I asked myself the question, “What should I make with this ground beef?” Little did I know, I’d soon find out by the mustachioed man himself
@Avinash Arvind but yeah,alot of indians eat beef, sure the majority are hindus but thing is, theres so many people in india that even the minorities are a shit ton of people
@Lawrence Weston in the western part of India keema is mostly eaten with pav which isn't a "normal bread" bt a local white bread, nd it's called keema pav when eaten together, i can understand that u might think Indians only eat one type of bread when eating thr traditional food bt no, we also eat with many kinds of bread, nd pav is better to eat with keema as it is more spongey nd soaks up the fat released by the keema
This was one of the favorite dishes my mom would make when I was growing up! The leftovers would be great for school the next day (she would wrap it in roti)
The biggest tip I can give to you Ethan is to learn how to make Daal. Daal=lentils but usually refers to a a thin and smooth lentil soup(textures/taste always vary between families, kinda like miso soup in Japan). Daal can be eaten like a soup but it's very popular to mix daal with the rice and then eat that alongside Keema or any other dish. Atleast where I'm from, we rarely eat dishes with plain rice as it's always accompanied by daal. Like I said there are some exceptions like butter chicken, biryani etc. and also if the rice is a seasoned rice, then there's usually no need for daal. Just a quick heads up and I highly recommend it for especially Keema. Daal, rice and Keema is probably one of the best things out there!
@@iamdanyboy1 no, haleem is brown in colour as oppose to daal which is usually yellow in colour. The process and ingredient lists vary alot, daal is fairly simple to make. Both are made from lentils, yet they are eaten completely differently. Daal is always mixed with rice and then eaten. Also I told him about daal which elevates keema.
@@usmankashif6192 Heh. Well honestly I don't like that too much. Because I guess Keema is a bit more of an exotic thing to me that we have only with Pulao and stuff. With rice , we have daal, chicken and veggies every day anyway. Having said that when I cook stuff myself, ngl. I always go for Khichdi tho xD.
Being just a college student, and especially now considering the pandemic, I have been using ground beef mote often since it's a bit cheaper. I usually cook with potatoes (can never go wrong with potatoes), but never really used peas or so many spices. Sounds really delicious. Gonna try this one next time I'm cooking again.
I love all your Indian food recipes dude. I have a bit of an addiction to Indian food and I've discovered if I don't learn how to cook it, I'm going to go bankrupt as well as getting fat.
Since you love indian dishes I have a suggestion. You might wanna try North East Indian Dishes too. It will be very hard to find in restaurants abroad. But on CZcams you can see tons of *Quality* videos. Just a suggestion though. 😊🙏❤️
My mom used to make this at least once a week with the peas and add small diced carrot, potatoes and sometimes other veggies laying around. It's also nice to add a small dish with chutney or atchar for a little flavour variety here and there. I never even knew this was an actual dish before watching this video. I'm from South Africa and we have a lot of Indian influence in our dishes and I have to say Indian food is hands down my favourite type of food to cook. Amazing how such flavourfull dishes come together so easily.
This honestly is one of my favourite Indian dishes and I’m glad you made such an authentic recipe. A key thing I would like to add though is that keema is very popular to eat with something called a Pav (it’s a type of soft bread roll) and personally I’d say keema tastes 10x better when eaten with a type of bread as compared to rice. Nonetheless, amazing video keep up the great work! 🙌🏼
BROOOO as a brit-bengali nobody i've talked to knows about keema. You do a bit of a different method to us and we have it a lot drier but thank you for bringing this beautiful home dish to a wider audience!
@@BreakingTokyo any time I go to a new curry house, the first thing I have is lamb biriyani, 2nd visit it's aloo keema, if they don't get those right there is no 3rd visit 😀
Yeah we don't really have it as a main dish itself, normally it's cooked a lot drier (but spiced still the same, with cubed potatoes and peas) and mainly used as a samosa filling. I've experimented making more keema dishes with my mum by making it more sauce based (like in this video), and it's criminal we don't have this as a staple curry lol. Also try chicken keema, it's a lot drier so it needs slightly more oil during cooking, but it goes down a treat with more vegetables involved (peas, broccoli, carrots, potatoes, runner beans and bell pepper), as the chicken keema tends to reduce more during cooking, therefore leaving more room for other ingredients.
@@Runescapevidproducer yeah, ngl I was like "what?" when I saw him having it with rice. Nothing wrong with it but I'm just used to seeing it as a filling for samosa or parata.
@@Runescapevidproducer I'm thinking this is getting close to a Cottage Pie filling, hmm, how would I top that with a layer of rice? Or is that turning into a biryani? Either way, I am now feeling hungry.
Literally making all my home dishes and I'm loving it! Ever since I saw your first videos, I was like *this guy is my favourite food CZcamsr* and I still stand by that!
Btw Ethan two really fun dishes you can try in the future are palak paneer and bhindi/bhindi gosht (bhindi being okra or ladyfingers). Both are very popular dishes in the subcontinent. Being from a Pakistani household, these were staples in my house. I would really love to see a nutrient focused video like yours for bhindi especially, given how popular but also niche an ingredient it seems to be outside the subcontinent from what I can tell. Either way, keep up the awesome work!
Love that you always include macros without being a fitness channel. Fitness meals and chefs tend to be pretty bland and don’t really know how to spice stuff up (literally and figuratively) past the basics. So instead of being a fitness channel trying to dress up recipes, I like that you’re mindful of fitness when developing regular recipes.
Saw this today, made this today. It was really easy and good, just like you said. A tip I heard from another youtube home chef: stick your cloves in the bay leaf. That way you'll never lose them in your dish. Keep.up the good stuff!
dude respect! This is one of my favourite dishes that my mum makes. It actually makes you strong if your training. recommend trying out the pre-packed Indian spice mixtures
made this just now, minus a few substitutions. rock solid recipe. i added a bit more lemon juice, swapped dried chilis for fresh and missed the garam masala at the end. wish i did the garam masala, but otherwise turned out really good. 9/10 would recommend
The water with the ground meat trick is how Cincinnati-style chili gets it consistency! Great trick for tacos too if you ever wondered how some places get their taco meat so fine. Thanks, Ethan - love the videos.
What a load of bollocks.freezer flavour????Try buying better quality peas,eg petit pois &just add them frozen to cook in the pan.Good quality peas dont ever need softening
I'm an Indian, this is my favourite dish. It's my whole families favourite dish, my cousin actually has stomach problems after consuming too much of this dish over prolonged period of time. Safe to say this dish is epic.
In my household, we have this dish AT LEAST once a week, and you have a really faithful recipe here! I will say that definitely ground turkey and lamb is more traditional because most Hindus do not eat ground beef, but use whatever you have!! :)
@Haitham Ali Turkey is not commonly available in India like say chicken or lamb. Maybe it is eaten in specific regions I don't know of. But it's not a pan Indian meat. I think it is just called turkey. Arabs confused it for an Indian bird hence call it hindi just like many others confused it for Turkish origin and call it turkey.
@Haitham Ali India is a huge and diverse country. I am from Hyderabad and I know turkey is not common here but I can't vouch for other places. But yeah, I get the point you are trying to make. Especially considering beef is freely available in my city.
Greek keema (κιμάς) is usually served with pasta (μακαρόνια με κιμά -> pasta with minced meat). You can exhange peas for minced colourful peppers, eggplant, tomatoes or whatever vegetable you desire, usual spices are allspice, clove, cinnamon, cumin, oregano, the fond gets scraped with some alchoholic beverage (red wine most often). I'd love to see you try it.
No idea how this happened but a few months after subscribing, you have become my favourite cooking yt to watch, I love how you do everything, loving the homecook content, I’m a really passionate homecook and I’ve planned a series which I wanna do as a project after uni. Again, appreciate your little analysis and always letting the viewer know where they can implement their own fav things in dishes
I had a friend who would make this with some lentils in the mix. I abhor peas so when i make it, i use diced carrots for the crunch i feel it needs. It is a yummy comfort food.
Keema is the best, and is the first Indian dish I learned to cook probably 30 years ago. I go the Julie Sahni route, so it's 2lbs lamb and a cashew nut butter (seriously, it makes a rich gravy), and I finish with lime juice. Still, can't go wrong with this recipe, regardless of one's riffs.
What percent fat would you recommend if I used ground turkey? Your videos and recipes are honestly so good - coming from someone who still eats their moms homemade Indian food! I’ve been using them for months now and have loved every single one of them. Keep it up man!
Ethan. I just wanna add the fact that I've seen many non Indian chef attempt Indian dishes. But they always miss out somewhere. I think your decision of sticking with Madhur Jaffrey was perfect choice. It's as authentic as it is can be! Cheers mate ✌️
I’ve followed a few of your recipes and I must say you are my favourite CZcams chef. You see, I love cooking and I usually search on CZcams for some inspiration but usually get disappointed following people’s recipes. The food you cook is AMAZING and every dish have been a hit!
Dude...you are really good at cooking "desi" food from the subcontinent. Ever thought about doing a culinary walkabout in India and Pakistan? Walking across the Wagah border point from India to Pakistan is an awesome experience.
Made this today and I like it a lot. It's spicy enough to give your mouth a warm feeling, and the peas and onions give it a nice texture. One cool Indian trick that I used here was first fry whole cumin and black mustard seeds, then add onions and cook those too, then add everything else.
Growing up in London, you grow up with Indian cuisine being a staple of your diet. Keema has always been one of those foods that just lifts the spirits for me. A good lamb keema should me cooked in ghee, form a thick dark brown Sauce around the meat and top it off with a soft boiled egg. Now that’s heaven. I also now fancy a masala dosa. And keema. Hmm… brb, off up the local curry house.
Hi Ethan, i just make keema Matar recipe by combining your recipe & Kenji's recipe. Actually mine is not Keema Matar because i dont have any peas & use leftover mixed vegetable in my fridge instead XD. But TBH, it taste amazing and you're right, it's really comforting. I think If i want to make it again, i need to increase the spice amount 1,5x - 2x because me & my family really loves spices in food. Thankyou so much for the recipe 🙏 Oh and also i have tried your butter chicken recipe and it's also Amazing
Even being an Indian myself I've learned a lot from you. I've noticed though that you cover a lot of North Indian dishes which are not at all reminiscent of the dishes you find elsewhere in India but sure are popular. I would love you to try some of the more regional cuisines. You'll be surprised how different all of them really are. Love you work, have a great day😊
@@divithh3955 "Kheema was being eaten before Islam came into existence." I have no way to verify this comment but where am I disagreeing or saying Islam brought you kheema? Kheema is popular across India and is considered a mughlai dish. The word itself has turkic origins. That should tell you a lot. Now if there are local variants, I won't be surprised. Afterall it's just minced meat.
Great Work, Ethan, you really show respect to my culture and your enthusiasm shines through, especially how you demolish the dish during taste testing! I make similar recipes handed down to me but all recipes are slightly different based on where they're from in subcontinent
This was amazing. It was dinner tonight. Followed your recipe to the letter but added cilantro stems with the tomatoes , and dried fenugreek at the end. One of the best dishes I've made... and so easy!
I'm not one to buy cook books but I think you have finally convinced me to pick up Madhur Jaffrey's! So many delicious looking Indian dishes over the past year!
Every time Ethan makes an Indian dish : “Aight everybody it’s taste test time. “ Proceeds to plough through half the plate :D Can’t really blame him Indian food’s that good bruh!
Hey man nice dish! Please try to keep in mind that in mughlai food, cook your masala(tomato, onions and spices etc. )until the oil separates, that is what is called bhuna masala. Try it and you will see a world of difference. This tip is for almost all of Indian cooking!
I feel uncomfortable whenever I see someone pouring hot food in plastic containers even though I know that most plastic containers are safe upto 100°C. Edit: I use glass containers for storing food too🙂🙂
Its uncomfortable because science doesnt "know" that its actually safe. Seems best to avoid plastics as much as possible and in a situation like this probably better to go with a Pyrex.
Ever since I saw a study that said "BPA-free" can also have other things that leech out (that just happen to not be BPA) I don't trust plastic with hot food. Glass gives me peace of mind (when it doesn't shatter).
Just came out of kitchen after cooking this. Absolutely brilliant. I did not have whole spices so i substituted with ground and instead of mustard seeds i used quarter tea spoon of normal whole mustard. Dish came out amazing. Another video entering my cooking playlist of saved recipes
Thank you so much for this Ethan, ever since I've found this recipe, its become a staple in my kitchen. Thinking next I can tweek a few ingredients in it and almost make some kind of classic American Chili variation!
Convinced at this point that Ethan is low key seeking the blessing of an Indian mother who's daughter's DMs he's slid into.
If that were the case, he wouldn’t be using beef lmao
@@poofy1652 she is Muslim/Christian/Jewish/Tribal/Hindu Dalit;
Or one of the other millions in India who consume Beef.
If he's trying to date an Indian girl, he has offended her mother forever.
@@poofy1652 dude not all Indians abstain from beef
@Sanji Sahlan Moderate Hindus don't eat Beef. It's a religious thing. But yes. Irreligious or liberal ones do.
Just like moderate Muslims don't eat Pork.
At this point, this is like a film adaptation of Madhur Jaffrey's work by Ethan, and I'm by no means mad about it
Lol, that would be an awesome film :D
This is hilarious as a demonstraton of how peculiar the English language can be. In Australia "mad" usually means "crazy, bonkers, nuts, insane" MUCH more than it means "cranky, angry, cross, annoyed". So, here, "not mad about it" means "I am not crazy for it", or more bluntly, "I don't like it".
You can imagine how surprised I was when it looked like Julius was saying "Ethan is just copying Madhur Jaffrey, and I don't like it", and then Ethan gives it a bit of online love! We really ARE divided by a common language :-)
@@steelcrown7130 i took it the same way and was confused why he liked the comment . Aussie here
@@sumzs8526 must be just us aussies blahahaha
The only suggestion I would make is the onions need to be cooked till brown to get the full flavour. Browning onions is the secret to South Asian food. I cook the onions 5 minutes till translucent before I add the ginger garlic so they don't burn. Then cook them both till brown. Also cook the sauce till you see some oil separation, then add the meat. Just a suggestion to get the full "desi" impact :)
Thanks+
Yeah follow this grandma tip. Brown the onion (not burnt) in order to get the full flavor to release.
This is what I do!!!😍😍
Totally agree, without browning the sweetness and earthy flavours don't come out.
Agree 100%, I had the same thoughts while watching him cook
Growing up with parents from Pakistan I ate this literally at least one a week. Often with Naan or roti the first night, then as a sort of bolognese with pasta and sometimes even as a component in lasagna or a pirogue/pasty.
We intentionally make more than what we can have in one meal (typically dinner) so that the next day for breakfast you can mix the leftovers with scrambled eggs. Needless to say, it elevates scrambled eggs to a whole another level
Might have to try my little bit I have leftover with eggs today!
Do this with Butter chicken always
@@EthanChlebowski my grandmother used to fill this in Naan dough and make it Keema Naan , or you can use roti dough and make a keema parauntha . Epic it is . It sounds strange but it goes really well with black lentil daal
Generally Indian spices taste better the next day.
@@mansibatra7248 yeah keema paratha and keema naan are epic
First Chicken Karahi and now Kheema.
This is turning out to be quite the adventurous journey through the Asian sub-continent and I am all here for it! Thanks Moustache-man!
*Indian subcontinent.
@@Sh3rloki that's not how the word works. Asia is the continent, and india, pakistan, and bangladesh are grouped as a subcontinet. Since India is not a continent, it can't hold any subcontinents.
@@TheGamersDen the "Indian" in "Indian subcontinent", "Indian food" etc doesn't refer only to the country of India, but rather the larger cultural continent encompassed by the classical idea of "India"
Arron Eckhart in Sully (2016) moustache
@@DrRiq India is huge
I learned making Keema during my college years. My friends and I used to have keema tacos or keema & rice all the time. We used to throw in diced red/yellow bell peppers and frozen veggie mix (diced carrots, peas and corns).
Chlebowski's willingness to just spill all the food everywhere when he plates things is admirable.
Always appreciate when he doesn't edit everything to be perfect.
Taste test
Most chefs: one bite
Ethan: demolishing the dish
It's the only right way to taste test
he just made lunch.
so you can feel it in all the parts of your mouth
Never trust a skinny chef 😤
@George Joseph I was only joking bro 🤣
Ingredient report:
Pickled onions were seen at 0:40 - 0:44 and 6:58 - 7:20,
Mayo was not seen in this video.
This has been your ingredient report.
You are a good person. Thank you.
Much better than the white wine report
this is a valuable service bless you
May you remain there one constant this world has to offer.
Peace.
Can alternatively Add habanero pepper and (boiled egg white bits or potato pieces ) instead of peas
Real Kheema is always made with goat or lamb. Chicken or turkey don’t taste as good and beef is not my first choice in meat
Normally cooking channels are all about getting the best flavour without considering caloric content. You cant really cook those on a daily basis so I love this channel for being a middle ground.
Great work Ethan!
Keema is also a lovely food for toddlers and young children. This is our cultural “Mac and cheese” or our “hamburger helper.” This is why students learn when abroad because it is comfort food that we have regularly.
I see you are drinking too Chico lime.. the best mineral water by far.. 👍
At this point, Ethan is going to end up making a cheesecake video and garnishing it with pickled onions at the end.
Ethan:pickled onions::Chef John: Cayenne
@@Jondayzz I feel like all the chefs have at least one ingredient they use a ton of.
@@Jondayzz Ethan: pickled onions
Chef John: cayenne
Townsends: nutmeg
Adam Ragusea: random kitchen chemicals
Babish: J Kenji Lopez-Alt's dick
Ordinary Sausage: Babish
@@fatterperdurabo42069 LMAO on Babish... true tho. Kenji is a genius
@@fatterperdurabo42069 Adam Ragusea is white wine, duh
We make a version of this (uzbek).. no ginger, no peas, but we add bell peppers. And it's always eaten with eggs for breakfast.
In india in my house we dont use peas too. Lol
that sounds delicious with eggs
@@TheMonk111 it's so good. We make it extra oily. So we mop up runny eggs and go to town on the meat sauce..
@@om1701d do you know the name of the dish by chance? My wife is uzbek and would like to surprise her with something familiar.
@@Ajay-zz1ui honestly we call it either kheema or kofta eggs.
I’ve never in my 26 years of living and few years of working in kitchens, have seen peas that big before. Holy moly I thought they were some sort of green berries
Actually Ethan's hands are just incredibly small
@@MysterousBear lol, is he like super short or something?
Also try this with GOAT MEAT or LAMB. It's way better!
HELL YES!
Naah nothing can beat beef.
Pakistanis and Indians will forever confuse every person in the world about their cuisine by referring to goat as lamb xD.
AFAIK in India, its mostly goat, not lamb.
@@RS-zt5zj Pretty sure it is lamb in places like Kashmir.
Goat would be mutton.
Thought no cows allowed
I never had true Indian food until recently when the hotel my sister works at had a Christmas party, the owners of the company are from India and they made some of their favorite food and it literally changed my whole way of thinking about food, the spices are so complex and wonderful, Indian is for sure my favorite type of food now.
lol literally half of the Hotels and Motels in the USA are owned by indians and many of them are owned by Patels.
True, "indian" food in the west is just chicken tikka masala, naan, samosa(atleast most of it).. there are so much variety that needs to put out there.
It makes me so happy to see other people enjoying our culture!
I agree.
We need more goddamn Indian food recipes!
@@hariharanraghunath4719 I guess I'm fortunate to be exposed to more in the usa
It happened again - I asked myself the question, “What should I make with this ground beef?” Little did I know, I’d soon find out by the mustachioed man himself
100th like
@Avinash Arvind a lot of Indians eat beef
@Avinash Arvind I watched a guy eating street food in India and a lot of it was beef
Haram or not they sell and eat it
@@tylerandleahcanadian3888 beef isn't haram though?
@Avinash Arvind but yeah,alot of indians eat beef, sure the majority are hindus but thing is, theres so many people in india that even the minorities are a shit ton of people
You should try it with PAV the local bread.
Hi Sahil, How are you ?
What are you doing here you Keto man?? 😄😄 Cheat day is it?
@Lawrence Weston in the western part of India keema is mostly eaten with pav which isn't a "normal bread" bt a local white bread, nd it's called keema pav when eaten together, i can understand that u might think Indians only eat one type of bread when eating thr traditional food bt no, we also eat with many kinds of bread, nd pav is better to eat with keema as it is more spongey nd soaks up the fat released by the keema
Not a stickler but eating keema with pav is plain atrocious. Blekh!
Just started keto again.. Surprised to see your msg.. Destiny i guess.
This was my favorite dish that my mom made for me. She died in Nov 2019 and I never got the recipe. Hopefully this lives up to hers!
mans literally helping a brown boy cook home food in America hahah
bless you brotha
Keema is sooo easy How can u not know how to cook that????
@@CindyWarren2004 bruh moment
@@CindyWarren2004 if you know you know
@@farooq8fox actually i dont understand wym 😭😵
@@CindyWarren2004 I know its a easy to cook Keema, but not for the first time. So you have to know the recipe to know that it is easy...
This was one of the favorite dishes my mom would make when I was growing up! The leftovers would be great for school the next day (she would wrap it in roti)
The biggest tip I can give to you Ethan is to learn how to make Daal. Daal=lentils but usually refers to a a thin and smooth lentil soup(textures/taste always vary between families, kinda like miso soup in Japan). Daal can be eaten like a soup but it's very popular to mix daal with the rice and then eat that alongside Keema or any other dish. Atleast where I'm from, we rarely eat dishes with plain rice as it's always accompanied by daal. Like I said there are some exceptions like butter chicken, biryani etc. and also if the rice is a seasoned rice, then there's usually no need for daal.
Just a quick heads up and I highly recommend it for especially Keema. Daal, rice and Keema is probably one of the best things out there!
Isn't that just Haleem? I think that's inherently different from Keema.
@@iamdanyboy1 no, haleem is brown in colour as oppose to daal which is usually yellow in colour. The process and ingredient lists vary alot, daal is fairly simple to make. Both are made from lentils, yet they are eaten completely differently. Daal is always mixed with rice and then eaten. Also I told him about daal which elevates keema.
@@usmankashif6192 Accha. So you meant Dal separately. I thought you meant Dal with Keema in the same dish which is just Haleem to me.
@@iamdanyboy1 Ah know not that. Yes seperately make daal, keema and chawal. Then when eating pour a bit of dall over the rice and eat with keema
@@usmankashif6192 Heh. Well honestly I don't like that too much. Because I guess Keema is a bit more of an exotic thing to me that we have only with Pulao and stuff. With rice , we have daal, chicken and veggies every day anyway.
Having said that when I cook stuff myself, ngl. I always go for Khichdi tho xD.
As an Indian i am not only approving this but I encourage others to watch these .Simply because this guy really understands spices
Being just a college student, and especially now considering the pandemic, I have been using ground beef mote often since it's a bit cheaper. I usually cook with potatoes (can never go wrong with potatoes), but never really used peas or so many spices. Sounds really delicious. Gonna try this one next time I'm cooking again.
You can also use potatoes in keema then you get aloo keema (aloo means potatoe).
Aloo is common in kheema, although peas tend to be better as it's less drying and sickly in the kheema.
How was it?
Yeah man you can make biryani with aloo keema too! Real easy
What pandemic?
I love all your Indian food recipes dude.
I have a bit of an addiction to Indian food and I've discovered if I don't learn how to cook it, I'm going to go bankrupt as well as getting fat.
Since you love indian dishes I have a suggestion. You might wanna try North East Indian Dishes too. It will be very hard to find in restaurants abroad. But on CZcams you can see tons of *Quality* videos.
Just a suggestion though. 😊🙏❤️
@@WheelOfThought channel recommendations?
Bahahaha bro try to stay away from stuff like paneer and praata then
I'm indian and my boyfriend is slavic so this channel is perfect for learning recipes from each other's cultures!
Slavic ladka kaha mil Gaya ji?
Tandoori doctors sausage 🤔
Samosa cheburek 😍
@@TrollFalcon great ideas!!
@@aryankulshreshtha5236
Why you jealous 🤣
My mom used to make this at least once a week with the peas and add small diced carrot, potatoes and sometimes other veggies laying around. It's also nice to add a small dish with chutney or atchar for a little flavour variety here and there. I never even knew this was an actual dish before watching this video. I'm from South Africa and we have a lot of Indian influence in our dishes and I have to say Indian food is hands down my favourite type of food to cook. Amazing how such flavourfull dishes come together so easily.
Nothing I can critique, no one gets South Asian cuisine and this man does it perfect :^)
This honestly is one of my favourite Indian dishes and I’m glad you made such an authentic recipe. A key thing I would like to add though is that keema is very popular to eat with something called a Pav (it’s a type of soft bread roll) and personally I’d say keema tastes 10x better when eaten with a type of bread as compared to rice. Nonetheless, amazing video keep up the great work! 🙌🏼
It almost seems like an Indian sloppy Joe (though its probably more accurate to say that a sloppy Joe is an America keema dish).
Tough to find pav roti in the US. Closest substitution I've found are King's Hawaiian rolls.
Jarrett Wheatley First time hearing about this but sounds like an amazing concept! Did u try it??
I thought indians never mix meat and veg?
@@salampakistan3691 why would you assume that?
Approved!! From my 15 years of experience cooking keema, I tried your version and its a very good, streamlined version.
Kheema is one of my favorite foods!!! My mom makes it with ground turkey, it’s heavenly 😩😍
BROOOO as a brit-bengali nobody i've talked to knows about keema. You do a bit of a different method to us and we have it a lot drier but thank you for bringing this beautiful home dish to a wider audience!
It's hard to find a good keema in my part of the UK. Really wish I lived closer to Bradford.
@@BreakingTokyo any time I go to a new curry house, the first thing I have is lamb biriyani, 2nd visit it's aloo keema, if they don't get those right there is no 3rd visit 😀
Yeah we don't really have it as a main dish itself, normally it's cooked a lot drier (but spiced still the same, with cubed potatoes and peas) and mainly used as a samosa filling. I've experimented making more keema dishes with my mum by making it more sauce based (like in this video), and it's criminal we don't have this as a staple curry lol. Also try chicken keema, it's a lot drier so it needs slightly more oil during cooking, but it goes down a treat with more vegetables involved (peas, broccoli, carrots, potatoes, runner beans and bell pepper), as the chicken keema tends to reduce more during cooking, therefore leaving more room for other ingredients.
@@Runescapevidproducer yeah, ngl I was like "what?" when I saw him having it with rice. Nothing wrong with it but I'm just used to seeing it as a filling for samosa or parata.
@@Runescapevidproducer I'm thinking this is getting close to a Cottage Pie filling, hmm, how would I top that with a layer of rice? Or is that turning into a biryani? Either way, I am now feeling hungry.
Literally making all my home dishes and I'm loving it! Ever since I saw your first videos, I was like *this guy is my favourite food CZcamsr* and I still stand by that!
Btw Ethan two really fun dishes you can try in the future are palak paneer and bhindi/bhindi gosht (bhindi being okra or ladyfingers). Both are very popular dishes in the subcontinent. Being from a Pakistani household, these were staples in my house.
I would really love to see a nutrient focused video like yours for bhindi especially, given how popular but also niche an ingredient it seems to be outside the subcontinent from what I can tell. Either way, keep up the awesome work!
Love that you always include macros without being a fitness channel.
Fitness meals and chefs tend to be pretty bland and don’t really know how to spice stuff up (literally and figuratively) past the basics.
So instead of being a fitness channel trying to dress up recipes, I like that you’re mindful of fitness when developing regular recipes.
So true! Videos like this make me feel like eating healthy is pretty achievable. I mean, this dish is pretty damn healthy if you use lean meat.
This guy uploads authentic indian recipes just like we make it in our homes here in india 🇮🇳 , respect man
You and Babish both have Indian food videos today! At least it makes my weekend shopping list easier :)
As an Indian, I approve this recipe 👌👍😋. Gotta love some kheema Kitchdi 😎
Love how every shot that leaf and cinnamon stick are just there like
*Aye, you see me?*
Saw this today, made this today. It was really easy and good, just like you said. A tip I heard from another youtube home chef: stick your cloves in the bay leaf. That way you'll never lose them in your dish. Keep.up the good stuff!
Oh, Keema is one of my favorites! Thanks for calories and macros!
What do you call a steak, that you dropped on the floor?
GROUND MEAT.
dude respect!
This is one of my favourite dishes that my mum makes. It actually makes you strong if your training.
recommend trying out the pre-packed Indian spice mixtures
made this just now, minus a few substitutions. rock solid recipe. i added a bit more lemon juice, swapped dried chilis for fresh and missed the garam masala at the end. wish i did the garam masala, but otherwise turned out really good. 9/10 would recommend
The water with the ground meat trick is how Cincinnati-style chili gets it consistency! Great trick for tacos too if you ever wondered how some places get their taco meat so fine. Thanks, Ethan - love the videos.
That would be an Indian twist on a shepherds pie filling.
With mashed aloo masala as the top?!
@@EthanChlebowski Took the words out of my mouth
Yup.
@@EthanChlebowski OMG this sounds amazing
Why isn't this already a thing?
to avoid the odd freezer flavour, i let my peas thaw in warm water.
What a load of bollocks.freezer flavour????Try buying better quality peas,eg petit pois &just add them frozen to cook in the pan.Good quality peas dont ever need softening
I'm an Indian, this is my favourite dish. It's my whole families favourite dish, my cousin actually has stomach problems after consuming too much of this dish over prolonged period of time. Safe to say this dish is epic.
Showed this to my dadi (grandmother) and mother and they both very much approved of this dish. Thank you for keeping it authentic
0:01 THAT SLAP!
In my household, we have this dish AT LEAST once a week, and you have a really faithful recipe here! I will say that definitely ground turkey and lamb is more traditional because most Hindus do not eat ground beef, but use whatever you have!! :)
@Haitham Ali not necessarily! That's actually really funny haha 😂😂😂
Muslims in south Asians eat the beef version. In Pakistan we eat the beef Keema a lot. Its very delicious.
@Haitham Ali Turkey is not commonly available in India like say chicken or lamb. Maybe it is eaten in specific regions I don't know of. But it's not a pan Indian meat. I think it is just called turkey.
Arabs confused it for an Indian bird hence call it hindi just like many others confused it for Turkish origin and call it turkey.
@Haitham Ali Don't mind me asking. Where are you from?
@Haitham Ali India is a huge and diverse country. I am from Hyderabad and I know turkey is not common here but I can't vouch for other places. But yeah, I get the point you are trying to make. Especially considering beef is freely available in my city.
Greek keema (κιμάς) is usually served with pasta (μακαρόνια με κιμά -> pasta with minced meat). You can exhange peas for minced colourful peppers, eggplant, tomatoes or whatever vegetable you desire, usual spices are allspice, clove, cinnamon, cumin, oregano, the fond gets scraped with some alchoholic beverage (red wine most often). I'd love to see you try it.
No idea how this happened but a few months after subscribing, you have become my favourite cooking yt to watch, I love how you do everything, loving the homecook content, I’m a really passionate homecook and I’ve planned a series which I wanna do as a project after uni. Again, appreciate your little analysis and always letting the viewer know where they can implement their own fav things in dishes
I had a friend who would make this with some lentils in the mix. I abhor peas so when i make it, i use diced carrots for the crunch i feel it needs. It is a yummy comfort food.
6:34 I really wanna buy you a ladle. ;-)
This guy does everything in the hardest possible way.
Liam,I prsume U have passed puberty &so U should be well aware that hardest &doing it go together!
Keema is the best, and is the first Indian dish I learned to cook probably 30 years ago. I go the Julie Sahni route, so it's 2lbs lamb and a cashew nut butter (seriously, it makes a rich gravy), and I finish with lime juice. Still, can't go wrong with this recipe, regardless of one's riffs.
What percent fat would you recommend if I used ground turkey? Your videos and recipes are honestly so good - coming from someone who still eats their moms homemade Indian food! I’ve been using them for months now and have loved every single one of them. Keep it up man!
As an Indian me and my partner have a bet on whom Ethan is gonna marry. I say Indian, she says a Mexican. Whatever it is, his food game's on point!
Plot twist: half Mexican, half Indian
Either way, they'll be using chilis, cumin, cilantro, and coriander...
I bet a Polish with a wide palate just like his.
@@AZyzk haha fair!
Ethan. I just wanna add the fact that I've seen many non Indian chef attempt Indian dishes. But they always miss out somewhere.
I think your decision of sticking with Madhur Jaffrey was perfect choice.
It's as authentic as it is can be!
Cheers mate ✌️
I’ve followed a few of your recipes and I must say you are my favourite CZcams chef. You see, I love cooking and I usually search on CZcams for some inspiration but usually get disappointed following people’s recipes. The food you cook is AMAZING and every dish have been a hit!
Dude...you are really good at cooking "desi" food from the subcontinent. Ever thought about doing a culinary walkabout in India and Pakistan? Walking across the Wagah border point from India to Pakistan is an awesome experience.
Wagah is on Pakistan side, Attari is the Indian side!! 👍
Going to try this with some ground deer. Should be bomb
bit dry
@@nmo3148 The sauce should help with that.
Going to try this with some ground elephant
It's a banger I tried.
@@goblinslayer6432 ground elephant is bomb, dude.
Made this today and I like it a lot. It's spicy enough to give your mouth a warm feeling, and the peas and onions give it a nice texture. One cool Indian trick that I used here was first fry whole cumin and black mustard seeds, then add onions and cook those too, then add everything else.
Growing up in London, you grow up with Indian cuisine being a staple of your diet. Keema has always been one of those foods that just lifts the spirits for me.
A good lamb keema should me cooked in ghee, form a thick dark brown Sauce around the meat and top it off with a soft boiled egg. Now that’s heaven.
I also now fancy a masala dosa. And keema. Hmm… brb, off up the local curry house.
2:24 Bro, nobody is stopping you from placing that box grater in a plate. This way you don't have to mop the table with tomato juice!
Hi Ethan, i just make keema Matar recipe by combining your recipe & Kenji's recipe. Actually mine is not Keema Matar because i dont have any peas & use leftover mixed vegetable in my fridge instead XD.
But TBH, it taste amazing and you're right, it's really comforting. I think If i want to make it again, i need to increase the spice amount 1,5x - 2x because me & my family really loves spices in food. Thankyou so much for the recipe 🙏
Oh and also i have tried your butter chicken recipe and it's also Amazing
I can't believe how legit your Indian cooking is, cooked in my house monthly.
Even being an Indian myself I've learned a lot from you. I've noticed though that you cover a lot of North Indian dishes which are not at all reminiscent of the dishes you find elsewhere in India but sure are popular. I would love you to try some of the more regional cuisines. You'll be surprised how different all of them really are. Love you work, have a great day😊
Kheema is a mughlai dish. It's as much Hyderabadi as North Indian.
@@nikhilreddy8550 wtf you credit everything to Muslims.... Khema was being eaten even before Islam came into existence..
@@divithh3955 "Kheema was being eaten before Islam came into existence." I have no way to verify this comment but where am I disagreeing or saying Islam brought you kheema?
Kheema is popular across India and is considered a mughlai dish. The word itself has turkic origins. That should tell you a lot. Now if there are local variants, I won't be surprised. Afterall it's just minced meat.
Add more onions, a bit of diced carrots and cabbage and you can use it as a filling for samosas or puff pastry.
Finally, a simple recipe that you can make with only about two dozen ingredients.
Great Work, Ethan, you really show respect to my culture and your enthusiasm shines through, especially how you demolish the dish during taste testing! I make similar recipes handed down to me but all recipes are slightly different based on where they're from in subcontinent
I tried this recipe and DAMN IT'S GOOD! Indian food always amazes me.. thanks for the precise recipe Ethan
"I'll catch you all on the next one PEAS"
I see what you did there
We don't have beef in keema, it usually is ground lamb and even pork is a decent substitute for it. You can also use chicken for Keema dishes.
It also confused me. India we don’t eat beef. Beef is only consumed by the Christians here.
@@nemesimp its also eaten in pakistan and they might be using beef and keema means ground meat so think any meat is fine
@@nemesimp nah beef is consumed In southern part of India and many other places as well.
Ethan was so excited to get into it that his plating skills went completely out the window.
Made this tonight! We're in love!
You can put this inside a peace of roti or naan and it tastes delicious
Here in Japan, Keema Curry is kinda in fashion. Also dry curry, which seems to be kinda similar too.
This was amazing. It was dinner tonight. Followed your recipe to the letter but added cilantro stems with the tomatoes , and dried fenugreek at the end. One of the best dishes I've made... and so easy!
Idk what it is but hearing seeing ethan eat is is way more satisfying that other you tubers you can tell loves it
"Taste test time"
*eats half of the plate*
If you see someone saying that and being about to finish the plate, you can expect it will be a really good review
Got mince defrosted was going to make burgers, then remembered this vid, so this is getting made tonight
I made this with okra instead of peas, and 94/6 ground beef, and 'twas amazing. You da best
Actually nice to see a cooking CZcamsr explore Asian recipes like this tbh
so good
Ig they do this in Pakistan too?
Do Indians eat meat? Otherwise it's from Pakistan
@@sictransitgloriamundi8178 of course Indians eat meat
@@sictransitgloriamundi8178 yeah some do
@@jojorabbit61 60% do
Ethan, if that amount of Kheema is a portion for two, good for you both, dude, but if not, *MY GOD* .
I think it’s great how you explain every step and why ,talented chef ,good to watch
I'm not one to buy cook books but I think you have finally convinced me to pick up Madhur Jaffrey's! So many delicious looking Indian dishes over the past year!
Every time Ethan makes an Indian dish :
“Aight everybody it’s taste test time. “
Proceeds to plough through half the plate :D
Can’t really blame him Indian food’s that good bruh!
Ethan has became the guy all indian mothers want for their daughters
I am an Indian student abroad. Didn't know about this, but will try making it coz it looks easy,
Hey man nice dish! Please try to keep in mind that in mughlai food, cook your masala(tomato, onions and spices etc. )until the oil separates, that is what is called bhuna masala. Try it and you will see a world of difference. This tip is for almost all of Indian cooking!
I feel uncomfortable whenever I see someone pouring hot food in plastic containers even though I know that most plastic containers are safe upto 100°C.
Edit: I use glass containers for storing food too🙂🙂
Its uncomfortable because science doesnt "know" that its actually safe. Seems best to avoid plastics as much as possible and in a situation like this probably better to go with a Pyrex.
Doesn’t plastic leech into hot foods overtime? I would stick with glass containers like the guy above said.
Ever since I saw a study that said "BPA-free" can also have other things that leech out (that just happen to not be BPA) I don't trust plastic with hot food. Glass gives me peace of mind (when it doesn't shatter).
@@4.0.4 Glass just gives me Different Anxiety
Me too..
You can make this with eggs too that’s how my family eats it
Reasonably surprised how authentic his recipe is. Well played.
Just came out of kitchen after cooking this. Absolutely brilliant. I did not have whole spices so i substituted with ground and instead of mustard seeds i used quarter tea spoon of normal whole mustard. Dish came out amazing. Another video entering my cooking playlist of saved recipes
Indian Flatbread + Indian Ground Meat = ❤️
Ethan: reminds me of home
Me: but you are not Indian...
Probably because half the meals Americans eat growing up are just versions of ground beef cooked in different forms, ground beef is super cheap here
did u just assume his indianness (or lack thereof)
@@fireteam_ I wish it was. 1 lb of ground beef for $5 vs a family pack of chicken thighs for $3.50. It’s often hard to go with the beef
@@DrRiq he's no ordinay ginger, he's a garlic ginger.
nah he is Indian
Thing i like about this channel is he uses authentic home recipes
Thank you so much for this Ethan, ever since I've found this recipe, its become a staple in my kitchen.
Thinking next I can tweek a few ingredients in it and almost make some kind of classic American Chili variation!