Beef and Salmon Keema with Chicken and Caramelized Onions
A sophisticated Indian-inspired ground meat stew combining beef, salmon, and tender chicken breast with deeply caramelized onions and aromatic spices. This protein-rich, warming dish showcases layered flavors and textures, perfect for an impressive breakfast or brunch served with steamed basmati rice or warm naan bread.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Indian
Ingredients
- 3mediumonions, thinly sliced
- 400gsground beef, room temperature
- 300gschicken breast, finely diced into small cubes
- 250gssalmon, skinned, deboned, and finely chopped
- 4tbspghee or vegetable oil
- 2tbspginger-garlic paste
- 1tspcumin seeds
- 1.5tspcoriander powder
- 0.5tspturmeric powder
- 1tspred chili powder
- 1tspgaram masala
- 1.5cupswater
- 1tspsalt
- 0.5tspblack pepper, freshly ground
- 3tbspfresh cilantro, chopped
Step-by-Step
- 1
Heat 2 tbsp ghee in a large heavy-bottomed pan over medium-high heat. Add thinly sliced onions in batches, stirring frequently to achieve even caramelization. This step is crucial for developing deep, complex flavors. Continue cooking for 12-15 minutes until onions turn deep golden brown.
15mmedium-high heat - 2
Remove half of the caramelized onions and set aside for garnish. To the remaining onions in the pan, add ginger-garlic paste and cook for 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the paste.
2mmedium heat - 3
Add cumin seeds to the pan and let them crackle for 30 seconds. Then add ground beef, breaking it up with the back of a spoon. Cook for 4-5 minutes, stirring frequently, until the beef is no longer pink and has started to brown.
5mmedium-high heat - 4
Add the finely diced chicken breast to the pan and mix well. Cook for 3-4 minutes, stirring occasionally, until the chicken is partially cooked and turns opaque. The chicken will finish cooking in the later steps.
4mmedium-high heat - 5
Stir in coriander powder, turmeric powder, red chili powder, and garam masala. Cook this spice mixture for 1-2 minutes, stirring constantly to bloom the spices and prevent burning. This releases the essential oils and develops deeper flavor.
2mmedium heat - 6
Gently fold in the finely chopped salmon, being careful to distribute it evenly throughout the mixture without breaking it into smaller pieces. Cook for 2 minutes, allowing the salmon to begin setting.
2mmedium heat - 7
Pour in 1.5 cups water and add salt and black pepper. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover partially with a lid and simmer for 8-10 minutes, stirring occasionally, until all proteins are fully cooked and the flavors have melded together.
10mmedium-low heat - 8
Remove from heat and taste for seasoning, adjusting salt and spices as needed. Stir in the remaining 2 tbsp ghee for richness and finish with fresh chopped cilantro. Gently mix to incorporate. Top with reserved caramelized onions before serving.
2m