5 from 7 votes
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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.