Keema Tacos

Party or Street Food?

Looking for a perfect party meal, then these Keema Tacos would be a big hit. This is whether it’s a quick lunch, or a dinner gathering, or for your game night drinks and dinner party. These keema tacos are easy to assemble, packed with flavor, and would be a big party favorite. 

When we talk about tacos, we all think about Mexican street food. And since I am from India originally, the love for street food is in my roots. I am a huge fan of street food. You’ll not meet anyone from India who doesn’t like street food. So for this, I decided to combine my culture with Mexican culture and create these delicious Keema Tacos. The most beautiful thing that I like about what I do, is having to mix up different cultures and present it as one dish. With this one I took it being from the Mexican street food and put it together with some Indian mix.

Let’s Talk Keema.

Keema Matar is one of the most popular dishes back home. It’s loaded with warm earthy flavors. This is one dish that I have been making for a long time. However, I was surprised on realizing that I never put the recipe out on the blog. I know right!!!! It’s always those quick simple dishes that are left out from hitting the blog. Anyway, this year I want to write up more about my comfort and favorite foods. Keema tacos would be one of my favorite tacos other shrimp tacos. I know I said shrimp tacos, while this post is all about keema. I might be biased when it comes to seafood; however when it comes to meats, I must admit, that keema is one of my favorite dish to make and eat. It could be chicken, or mutton keema, but personally I prefer mutton.

Keema is nothing but minced meat, really. You could do lamb, beef, any meat you like. However, if you haven’t tried goat meat, then you must. It’s similar to lamb meat, but way tender and moist. Ah! It’s super delicious. In fact, I had lamb meat only after I moved to the US. And in Mexican cuisine actually, the goat meat is quite popular. So these tacos are a perfect blend of both cultures. Indian spice flavored keema in Mexican style corn tortilla. It is just as simple and authentic as it sounds. 

Veganuary You Said?

Now some people are following the Veganuary trend for the month of January. I had no idea something like this existed until I saw this hash tag trending on IG. Learning new stuff every day, I think after all the festive indulgence; most people are trying to be healthy and eating more vegetables. Personally, I don’t know how I feel about following such trends. Firstly, I can’t even keep up with my own resolutions. The pressure of doing so alone makes me feel too limited. Secondly, I believe in healthy and balanced diet throughout the year. I know that at the end of the year it’s tricky with too much of the festive parties and all the baking. So somehow I also feel it’s okay to do that for a few weeks and then get back to normal life soon after it’s over. 

Actually, I do 7 day vegetarian diet twice a year where I leave eggs and all grains and just eat vegetables. However for the whole month, I don’t think I have patience, lol… Additionally, I cook vegetarian meals most of the time, so maybe that’s also a reason I don’t really do Veganuary for January. I have to say though, if you are doing it then hats off. It’s tough for 1 whole month. You could make these keema tacos the 1st thing, when you are done with your resolution. Talking about healthy meals, I truly want to thank you all for liking my previous post of Golden Milk. I didn’t know you would love that milk so much. It was simple and so close to my heart. Therefore, I decided that I want to do the recipes and posts that are close to my heart and gives me comfort. But you’ll find few posts here and there that give me happiness because they are challenging and just my seasonal cravings. And that’s fun too right?? 

Keema Tacos for the Super Bowl.

Super Bowl is round the corner. And to all those who are wondering what’s Super Bowl, it’s the final game of American football. OMG! It’s a big deal over here. Do I follow the game? Heck no!! Do I have a favorite team? Of course I do, and to those who know me, you all know it’s the Patriots (New England). I moved from New England 9 years ago, be that as it may it’s still very close to my heart. And that’s the only thing I know about this game other than people fighting for 1 ball. But Americans love having Super Bowl get togethers as it brings them together, and we are no exception. Food is the best part and the only part I know so far. Traditionally, it’s the chicken wings and beer day for the super Bowl. Every year I make chicken wings, but this year I will go with keema Tacos. You can assemble them however you like since they are fun, super delicious, and a wholesome meal in itself. 

Keema is normally cooked with lots of spices and boiled garden peas. Some people like it on the drier side, but people like me, prefer it when it’s moist and bit juicer. I added chopped mushrooms in the keema to give that meaty texture and umami flavor. Mushrooms have a very nice earthiness to them, that goes so well with the meats. It just adds extra flavor to the dish. I am a mushroom lover, but if you are allergic to mushrooms, or don’t like them altogether, then it will be just as good without it. Also, you could make it with minced lamb or beef too. 

Turning Up the Heat.

Now for the actual preparation; you’ll notice that I used tomato puree and chopped tomatoes in the recipe. And I know you’ll wonder why double the work. Well, the tomato puree will add extra tomato flavor and will ooze out some moisture, so you don’t have to add water to the dish to make it extra moist. Now you could puree all the tomatoes, but I feel that it will add a lot of extra moisture and too much intense flavor. In addition, small chunks of tomatoes in the keema gives it a nice texture. If it’s too runny and moist then the keema tacos will not be able to hold the shape and will make the tortillas soggy.

I also added fresh bay leaves in the keema. However, I know it’s not easy to find the fresh ones, so just add the dried bay leaves. I have a bay leaf plant at home and that’s the reason I use fresh leaves each time in every dish. The sweet aroma and the freshness is heavenly. But the dried ones have a lot of flavor too. The earthiness from cinnamon, nutmeg and cloves add a level of coziness and comfort to the keema. Not forgeting the cardamom powder at the end which gives a beautiful aroma to the dish. To make these keema tacos totally gluten free, I used corn tortillas. Also, I am not a fan of flour tortillas. You could go with your choice of preference. 

To Top it All Off.

The warm corn tortillas are not only filled with basmati rice. They are also topped with spicy delicious mutton keema and garnished with radicchio, tomatoes & onions. Finally drizzled with mint yogurt aioli; these keema tacos are absolutely irresistible. I’ll have to warn you that they are super moreish; you won’t be able to stop assembling and eating them. If you are throwing a Super Bowl party, or just watching by yourself, it will be a good idea to make some extra; so you have plenty to last you till the end of the game 🙂 And if you are like me, not so much into the game, then just have a wonderful taco dinner and freeze the extra keema to enjoy later over some rice 🙂 Now this recipe will make about 12 tacos. But it could be less or. more depending on how much filling you add in them.

If you make these keema tacos which I hope you do, I would love to see your version So do share with me on my Facebook page , or Instagram.

If however, you want to try out chicken wings for your super bowl party, then check out these curry flavored wings or these blood orange asian style wings. 

Stay warm and may the best team win. 

5 from 7 votes

Print

Keema Tacos

Prep Time

15 mins

Cook Time

45 mins

Rice Soaking Time

30 mins

Total Time

1 hr

 

These gluten free mutton keema tacos are perfect for any party or just a quick weeknight dinner.

Course: Main Course

Cuisine: Indian, Mexican

Keyword: tacos, keema tacos, indian tacos

Servings: 12 tacos (approx)

Author: Esha

Ingredients

For Keema Tacos:

• 12-15 tacos
• 500 grams minced goat meat can replace lamb or any other meat
• 100 grams mushrooms, chopped
• 100 grams garden peas
• 115 grams onions, finely chopped
• 175 grams tomatoes, finely chopped
• 175 grams tomatoes, pureed
• 25 grams fresh ginger grated
• 50 grams fresh garlic minced
• 3-4 green chili, chopped (adjust according to your spice level)
• 3 tbsp cooking oil (I used avocado, but you could use any oil)
• 20 grams ghee (you could use oil instead)
• 1 tbsp coriander powder
• 1 tsp cayenne pepper (adjust according to your spice level)
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1/4 tsp clove powder
• 1 tsp cardamom powder
• 1/4 tsp garam masala powder
• 20-25 grams fresh cilantro, chopped

For Basmati Rice:

• 100 grams basmati rice
• 250 ml water
• water to soak

For Toppings:

• 4-5 red radish, thinly sliced
• 1 large onion, thinly sliced
• cherry tomatoes, cut in halves or quarters

Instructions

For Rice:

1. Wash rice 6-7 time until the water is somewhat clean and not cloudy. Soak it in water for 30 minutes. 

2. Boil 250 ml water, season with salt. Discard the water in which rice is soaked and add this rice to the boiled water. After one boil, turn the heat to low, cover the pan and cook for 8-10 minutes until the rice is done and water is all evaporated. Do not mix the rice while cooking as it will release starch and the rice will be sticky. Cooking might take 12-15 minutes as well. So check after few minutes. Once it's done, take off the heat and fluff it with a fork. Do no mix with a spoon, as that will make it mushy.

For keema:

1. Boil Peas and set aside. If you using frozen boiled peas, then you don't have to boil.

2. In a heavy bottom pan, heat oil. Add the keema(meat), and saute for 7-8 minutes until it gets half brown. You don't want to cook it fully. Remove the keema and set aside.

3. In the same pan, saute mushrooms until the water is evaporated. Remove them and set aside.

4. Add some oil in the same pan, and add onions, green chili, garlic and ginger. Saute for 7-8 minutes on medium heat, until the onions get translucent and slightly light brown.

5. Then add chopped and pureed tomatoes. Give it a stir, and add all the spices. Cook on tedious low for 7-10 minutes until the tomatoes start to leave oil.

6. Add the minced meat, and mushrooms. Give it a stir, cover and let it simmer on low heat for 12-15 minutes until the meat is fully cooked.

7. At this point add the boiled peas, cardamom powder, garam masala, and fresh cilantro. Mix well, cover and let it simmer for another 2 minutes. Turn off the flame and let it sit for 5-7 minutes before serving.

For Toppings:

1. Thinly slice Radish and onions. Cut the cherry tomatoes in halves or quarters depending on the size.

2. Whip up some yogurt and mix mint chutney in it. Add salt and check for the seasoning.

Assembly:

1. Grill the corn tortilla on a griddle to get a nice char on each side. This will really bring out the corn flavor from the tortilla. 

2. Put some rice in the centre. Then add keema on top of the rice. Garnish with sliced radish, onions and tomatoes. Drizzle the yogurt aioli.

3. Serve hot with lemons and extra aioli.

Recipe Notes

For Aioli, while up some  yogurt and add mint chutney. Season with salt and pepper. If you do not have mint chutney,  you could put dry mint into the yogurt as well. Or youse any taco sauce you like.

You can make keema in advance and refrigerate or freeze it. You could also use rice a day before.

Sliced Avocados would also make a great topping. And instead of raw onions you could use any other crunchy vegetable like carrots, or cabbage if you like.