Spiced Keema Fried Rice

Ingredients

For the Keema (Spiced Ground Meat):

• 1 pound lean ground beef or lamb
• 1 small red onion, finely diced
• 1 teaspoon cumin seeds
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Kosher salt and black pepper, to taste
• Fresh Thai chilis, sliced (adjust to taste for heat)
• ¼ cup boiling water
• 2 tablespoons ghee

For the Fried Rice:

• 3 cups cooked day-old basmati rice, cold
• 1 bell pepper, diced
• ½ cup frozen or fresh green peas
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce or coconut aminos
• 1 teaspoon sesame oil
• 2 tablespoons ghee

For Topping:

• Fresh cilantro, chopped
• Fresh lemon juice, for finishing
• Crispy fried onions, for topping

Instructions

1. Toast the Cumin Seeds Heat 2 tablespoons of ghee in the Nuur Wok over medium-high heat. Once the ghee is hot and shimmering, add the cumin seeds. Let them sizzle for about 30 seconds until fragrant and toasted. This blooms the spices and releases their essential oils!
2. Cook the Onion Add the finely diced red onion to the wok. Cook, stirring occasionally, for 4-5 minutes until the onion is softened, translucent, and starting to turn golden at the edges.
3. Add Aromatics Stir in the garlic paste and ginger paste. Cook for 1 minute, stirring constantly, until very fragrant but not browned. The paste should smell amazing and aromatic.
4. Brown the Meat Add the ground beef or lamb to the wok. Break it up with a wooden spoon or spatula and cook for 6-7 minutes, stirring occasionally, until the meat is browned and no pink remains. Break up any large chunks as you go.
5. Add Spices and Simmer Add the tomato paste, turmeric, curry powder, ground cumin, paprika, ground coriander, salt, black pepper, and sliced Thai chilis to the browned meat. Stir everything together until the meat is completely coated in the spice mixture and it smells incredibly fragrant, about 1 minute. Pour in the ¼ cup of boiling water, stir to combine, then cover the wok with a lid. Reduce heat to medium-low and let simmer for 5 minutes until the keema is deeply flavored and the liquid has mostly absorbed.
6. Scramble the Eggs Push the keema to the sides of the wok, creating a well in the center. Add a little more ghee to the center if needed. Pour the lightly beaten eggs into the center well. Let them set slightly for 10-15 seconds, then scramble gently until just cooked through but still soft. Mix the scrambled eggs into the keema.
7. Add Rice and Vegetables Add the cold day-old basmati rice, diced bell pepper, and green peas to the wok. Increase heat to high. Using a spatula or large spoon, toss everything together vigorously for 2-3 minutes, breaking up any clumps of rice and mixing the keema throughout. The rice should start to get slightly crispy on the edges and heated through completely.
8. Season and Finish Add the soy sauce (or coconut aminos) and sesame oil. Toss everything together to combine and coat every grain of rice. Cook for another 1-2 minutes on high heat, tossing constantly, until everything is well mixed and the rice is slightly crispy in spots.
9. Top and Serve Transfer the keema fried rice to a large serving platter or individual bowls. Top generously with fresh chopped cilantro, a good squeeze of fresh lemon juice, and a handful of crispy fried onions for crunch and sweetness. Serve immediately while hot!