Keema is an Indian-spiced ground meat dish that is usually eaten with Indian breads like naan, parathas or wheat rotlis. It can be made into Indian style cheesesteaks, which I have a recipe for on this blog.
Keema rolls are indian-spiced ground meat that has been stuffed into buttery biscuits or rolls along with cheese and some mayonnaise. (Items that are so good as part of a cheesesteak – especially Indian cheesesteaks!) The rolls are baked till golden brown and then a seasoned garlic butter is drizzled all over each roll. The result are hot, flaky rolls bursting with Indian flavors and spices and then soaked with more flavor from the garlic butter. Bottom line …. SO. GOOD.
KEEMA ROLLS (Indian Cheesesteak rolls)
- 1 lbs. ground meat (beef, chicken, or lamb)
- 1.5 Tbsp. Keema Masala powder
- 1/4 tsp garam masala
- 1.5 tsp whole cumin seeds
- ½ cup of fresh cilantro (finely chopped) + 1 Tbsp. for garnish (fried in hot oil for 1 minute or until crispy)
- 1.5 tsp. minced garlic or 2-3 knobs
- 1.5 tsp. of grated ginger or paste.
- 1 tsp. of salt
- ½ cup of finely chopped onion
- ¼ cup of cooking oil
- 1 tsp of freshly ground cumin seed
- 1 green chili (finely chopped)
- 1/4 tsp cayenne pepper (add ½ for a little extra heat) – *optional.
- ½ cup of shredded cheddar
- Mayonnaise – *optional
- 1 package of biscuit rounds (8-count) OR 16. oz package of pizza dough
- Garlic Herb Butter
- ½ cup melted butter.
- 1 Tbsp. minced garlic
- 1 Tbsp. finely chopped cilantro
- 1/8 tsp. salt
- In a medium/large size pot, heat oil on medium and then add whole cumin seeds.
- Once cumin seeds become a dark brown color, add in Keema Masala, garam masala, ground cumin seeds, cilantro, garlic, ginger, salt, onion, ground cumin seeds, chili, and cayenne pepper. Mix well and allow to cook for about 3-4 minutes or until onions and chili soften a bit.
- Add ground meat and gently mix all ingredients together till fully coated. (Break up any large clumps).
- Allow to cook for about 7-10mins or until the meat is fully cooked. (Mix repeatedly to avoid any burning). Also – increase heat to medium-high to help burn off any excess liquid. (You want to keep the meat juicy but not have a lot of liquid – no gravy or sauce needed for this recipe)
- Once cooked, remove from heat. Allow meat to cool down for 10-15 minutes.
- On a parchment lined baking sheet, place the biscuit rounds.
- Add in about 2-3 Tbsp. worth of meat into center of the biscuit. Then put about 1/8 tsp. of mayonnaise (optional item) on top of meat. Then add some shredded cheddar on top. Carefully fold up the edges of the biscuit and then gently roll in your hand till it becomes a round ball shape. Place back on baking sheet. (Repeat with remainder biscuit rounds till complete.)
- Bake in oven as per biscuit package instructions or until golden brown.
- While oven is on, melt butter in microwave for 30 seconds and then mix ingredients for garlic butter.
- Once keema rolls are cooked, removed from oven. While hot, spoon over some of the garlic butter onto each roll and sprinkle a few strands of cheddar on top.
- Serve hot.
NOTE: Below is a recipe for “Cumin Sauce” you can use for cheesesteaks.
QUICK CUMIN SAUCE
- 1 cup of plain yogurt
- 1 Tbsp of ground cumin (fresh)
- ½ tsp of salt
- Pinch of cayenne pepper (*optional)
- Blend all ingredients together till yogurt is smooth and creamy – no lumps.
- Dip keema rolls into sauce as desired.
Let me know what you think about this recipe! Check out my IG @cmspiceculture for more Indian food inspirations and meal ideas!