Winter Keema

Brown Ground Beef over High Heat

Add Cauliflower

Add Cauliflower & Mix

Sliced Carrots, Diced Red and Yellow Peppers and Red Onion

Add Carrots, Onion, and Peppers and Continue to Cook

Turn off Heat when Vegetables are cooked

Winter Keema

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4-6


  • 2 Tbsp. Olive OIl
  • 1 Lb. Ground Beef
  • 3 Tbsp. Ginger Garlic Paste
  • 1 Tsp. Salt
  • 1/2 Tsp. Turmeric
  • 1 Tbsp. Cumin Coriander Spice
  • 2 Scallions (Diced)
  • 1 Head of Cauliflower (Cut in 1" Florets)
  • 2 Medium Carrots (Cut in 1/8" Slices)
  • 1 Medium Red Onion (Diced)
  • 1 Small Red Pepper (Diced)
  • 1 Small Yellow Pepper (Diced)
  • 3 Long Hot Peppers (Diced)


  1. In a Large Pot over Medium Heat, Add Olive Oil and Ground Beef
  2. Turn Heat to High and Add Scallions, Ginger Garlic Paste, Salt, Turmeric, Cumin Coriander Spice and Brown Meat for about 5 Minutes, Stirring often to Break up chunks of the Ground Beef
  3. Add Cauliflower, and Mix
  4. Add Carrots, and Mix
  5. Add Onion, and Peppers; Mix, and Continue to Cook over High Heat for about 12 Minutes. Keep Pot Covered, and Stir evey few Minutes
  6. After about 12 Minutes, Cauliflower and Carrots should be fully Cooked. Turn off Heat, and Remove Cover from Pot
  7. Serve with White or Brown Rice

Keema is Bengali for Ground Beef. I call this dish Winter Keema because Cauliflower and Carrots typically grow during winter months in Bangladesh.

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