I nailed this keema. I started with 80% beef, drained a way the fat, and added back only as much fat as needed. For masala based, I used onion, ginger, jalapeños, tomato paste, ground cardamom, cumin, red chile, and mixture of garam masala and this recipe of rajma masala powder from Su’s Recipes, although I should mention that I used considerably less black salt when I make it because my palate just can’t handle its sulfuric fury.
