Nilgai Keema (Spiced Ground Meat)
Nilgai Recipe
1Setup & Prepare
About This Recipe
Indian spiced ground nilgai with peas, ginger, and aromatic spices—comforting, versatile home-style dish.
Cultural Context
(140 words) Keema, the spiced ground meat dish from India and Pakistan, represents home cooking at its most comforting and flavorful. The dish features ground meat cooked with onions, tomatoes, ginger, garlic, and warm spices, often with peas added. Keema appears at family dinners throughout the subcontinent, served with roti, rice, or used to fill samosas and parathas. Nilgai keema honors the antelope's Indian origins through this authentic preparation. The lean ground nilgai absorbs spices beautifully while maintaining tender texture. This dish has gained popularity among Indian-Americans in Texas and adventurous home cooks exploring cultural connections. It represents accessible ethnic cooking—ground meat requiring no special cuts or techniques but delivering authentic flavors. Keema proves wild game can embrace traditional preparations, creating bridge between Texas hunting and Indian culinary heritage.
2Ingredients
Shopping List
3Cooking Instructions
- Heat oil in large, deep skillet over medium-high heat. Add diced onions and cook for 10-12 minutes until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until raw smell disappears.
- Add chopped tomatoes and cook for 5 minutes until they break down into paste.
- Add coriander, cumin, turmeric, garam masala, and chili powder. Cook for 1 minute, stirring constantly.
- Add ground nilgai, breaking it up with wooden spoon. Cook over high heat for 5-7 minutes until meat is browned.
- Add salt, green chilies, and water. Mix well and bring to simmer.
- Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
- Add frozen peas and cook uncovered for 5-7 minutes until peas are tender and liquid has reduced to thick gravy consistency.
- Squeeze lemon juice over keema and garnish with fresh cilantro.
- Serve hot with roti, naan, or basmati rice and raita on the side.
4Chef's Notes & Pairings
Chef's Notes
- Browning onions properly develops essential sweetness and base flavor.
- Don't skip the tomato-paste stage—it's crucial for texture.
- Keema should be moist but not soupy—adjust liquid as needed.
- Green chilies add authentic flavor; remove before serving if diners prefer less heat.
- Use keema as filling for samosas, parathas, or stuffed peppers.
Wine Pairing
Indian Pale Ale or Sauvignon Blanc – Hoppy IPA complements spices, or try crisp Sauvignon Blanc.
Nutrition Facts
(per serving) Calories: 325 | Protein: 38g | Fat: 16g | Carbohydrates: 12g | Iron: 5.6mg
