Keema with aubergine

keema with aubergine

keema with aubergine

Another recipe from my all-time list of favourite Indian dishes, a keema, or minced meat curry.

In his cookbook “The New Curry Bible”  author and expert on all things “curry” Pat Chapman  ponders as to why such a classic curry as the keema is not more popular than it is, detailing in the process this wonderful dish’s many merits – it’s low cost, great flavour, ease of preparation, etc.

Traditionally, a keema would be made with minced lamb or mutton for religious reasons, but here for convenience I have opted for minced beef.

A casual reading of the list of ingredients would probably be enough to make a purist flinch – this version is cobbled together from various culinary traditions and techniques found on the sub-continent, so whilst not exactly orthodox, it’s one that I personally like.

With such a rich dish as this, I tend to choose a relatively simple side dish – cauliflower rice would be perfect, for example.



  • 1 red onion, finely diced
  • 2 inch piece ginger, finely diced
  • 6 garlic cloves, minced
  • 2 large Habanero chillies, minced
  • 2 tbsp dried curry leaves
  • 2 tbsp Panch Poran
  • 1 heaped tsp dried fenugreek leaves
  • 1 heaped tsp smoked Spanish paprika
  • 3 tbsp curry powder of your choice – I use a “Hot Madras” blend here
  • 400g minced meat
  • about 2 tbsp tomato purée 
  • 1 medium aubergine, sliced into about quarter-inch thick rounds
  • plenty of fresh coriander (cilantro) to garnish
  • Coconut oil for frying and grilling


  • Heat about 2 tablespoons of coconut oil in a large non-stick pan over medium heat.
  • When the oil is hot, add the Panch Poran, and fry for a few seconds. Add the onions and dried curry leaves. Fry for about 2 minutes or so.
  • Add the ginger and chillies. Fry for a further 2 minutes.
  • Add the garlic. Fry for a further 2 minutes.
  • Add the curry powder, the smoked Spanish paprika, and the dried fenugreek leaves. Continue to fry for 2 minutes. By this time you may have to keep adding a splash of water from time to time, to stop things sticking to the pan.
  • Add the meat to the pan, stirring well to ensure it is well coated with the spices and vegetables. When the meat has lost its raw colour, add just enough water to give the meat enough liquid to simmer in, cover and simmer for about 20 minutes or so.
  • While the meat is cooking, prepare the aubergine. Heat up a non-stick frying pan, lightly brush the aubergine slices with coconut oil, and fry on medium heat until tender and golden. Set to one side.
  • Once the meat is thoroughly cooked, add the tomato purée and simmer until the sauce has thickened nicely. Add the aubergine slices, stir well, and continue to simmer until the aubergine is re-heated. Serve.

One thought on “Keema with aubergine

  1. Pingback: Operation Wind-down – keema with root vegetable purée | Paleovirtus

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