This Mexican Taco Keema recipe combines Indian and Mexican spices for a perfect ground meat to serve for taco night!
What is Mexican Keema?
We really do blend flavours in our house. This recipe is one of our weekly staples that exemplifies that perfectly.
Keema is defined as minced meat, in Indian cooking.
We make keema with ground chicken or turkey, various indian spices, and (much to my son’s dismay) peas. We will serve it with rice or paratha, and various Indian side dishes. Keema and rice is one of my husband’s favourite childhood meals, and remains in constant rotation on our menu.
Mexican Keema is a variation of Indian keema, using a combination of mexican and indian spices. I don’t remember exactly when I started making this, it just sort of evolved over time, and I am now finally taking the time to write down the recipe.
Cooking Notes
The cooking method for Mexican Keema is very similar to Indian Keema.
Here are a few quick cooking notes, the detailed instructions are in the full recipe listed below.
Browned Onion and spices Onion and spices cooked down
Browning the onions
As with many curries, it starts with browning onions.
- You want the onions dark brown and crispy, but not burnt, so keep a close eye on them as they cook.
Adding and cooking the spices
- Make sure to reduce the heat before adding the spices.
- Allow spices time to cook together long enough to remove the raw smell.
Adding the ground meat
The ground meat goes in once the onion and spices are cooked down.
- Ensure the ground meat is thoroughly cooked and browned before adding the water
Time Management
Once the water is added, the Mexican Keema will need to simmer down for a bit.
While it simmers, this is the perfect time to get your taco accompaniments ready for the table.
With tacos, anything goes, but here are a few suggested toppings for your Mexican Taco Keema:
- Tomatoes, chopped
- Avocado, sliced
- Guacamole
- Lettuce
- White or Red Onion
- Cheese
- Cilantro
Mexican Taco Keema (Indian Style Ground Meat)
Ingredients
- 1 lb ground turkey (500 g)
- 1/2 onion, medium chopped
- 3 tbsp olive oil
- 2 1/2 tbsp ginger/garlic purée
- 2 tbsp chili powder
- 1 tbsp coriander
- 1 tsp salt
- 1 1/2 cup water
Instructions
- Heat oil in a medium pan over medium high heat, add onion
- Fry onion until crispy, dark brown, but not burnt
- Reduce heat to low, and add in ginger, garlic, chili powder, coriander and salt
- Stir continuously for 1-2 minutes, to ensure the spices don't burn and the raw smell of the spices is gone
- Add in the ground meat, and increase the heat to medium high
- Stir continuously until the meat is thoroughly cooked, and browned, and the spices are combined
- Reduce heat to low, and add enough water to just cover the meat (approximately 1 1/2 cups)
- Cover and let simmer on low for about 20 minutes
- Remove lid and increase the heat to dry up, if necessary. No water should remain when done
- Once ground meat is dry, remove from heat and serve with taco shells and favourite toppings
