Make Ahead

Keema Vindaloo

September 25, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Keema, which means minced meat in Urdu, is an immensely popular dish in India. It can be made with any minced meat and my friend Tonuca makes it with minced turkey and it is also great with vegan quorn. When made with Masala Mama’s Vindaloo sauce, it’s super easy and delicious as the mince absorbs the flavor of the sauce resulting in a piquant & spicy dish. I like adding potatoes and frozen peas. A versatile dish, you can have it as a snack, with toast or as a meal with rice, naan or even make a taco with it. —MasalaMama

What You'll Need
  • 1 jar Masala Mama Vindaloo Simmer Sauce
  • 2 tablespoons oil
  • 1 pound high-quality ground beef, lamb, turkey or quorn
  • 1 potato, peeled and cubed
  • ¼ teaspoons red pepper flakes (optional, for additional heat)
  • 1 cup frozen peas, rinsed and drained
  • Cilantro, for garnish
  • Mama's Perfect Basmati Rice
  1. Heat oil in a large heavy bottomed skillet over medium high heat.
  2. Add the ground meat and cook, stirring and breaking up lumps, till lightly browned, about 5 minutes.
  3. Add potatoes and cook until lightly browned on some edges, about 5 minutes.
  4. Add the Vindaloo sauce, crushed red pepper if using. Cover the pan and lower the heat to medium and simmer until the meat is cooked, about 10 minutes.
  5. Add the peas, stir gently, cover and cook till peas are tender, 3-5 minutes.
  6. Adjust salt to taste, garnish with cilantro, and serve hot with Mama’s Perfect Basmati Rice or naan.
  7. TIP: I love heating naan on a hot cast iron skillet or directly on the flame till it gets a few brown spots and topping it with some butter.

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