4 Serves
79 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
268 µg / 400 µgCalcium
317 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
274 mg / 420 mgPhosphorus
801 mg / 1,250 mgPotassium
2431 mg / 4,700 mgSodium
513 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
24 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the onions and garlic to the frying pan, sautéing until softened and fragrant.
Add the ground meat to the pan, breaking it up with a spatula and cooking until browned.
Stir in the salt, black pepper, and other spices, then add chopped tomatoes, simmering until the meat is cooked through and the sauce has thickened.
Warm the naan bread in the oven or on a clean skillet until soft and slightly toasted, then serve alongside the hot keema.
28
g123
g60
g
Mexican
Italian