Keema Matar, curried minced meat, is India’s answer to the West’s savoury mince.
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Red Tractor, the UK’s biggest farm and food standards scheme, has launched the Keemasutra in an attempt to show families how versatile Keema can be. The cookbook can be found online and contains plenty of ideas on how to use Keema, created by the Keema Nans who have decades and decades of experience between them.
Originally from Punjab, Kheema used to be made with goat, then mutton. These days anything goes, i.e. lamb, beef, chicken and even turkey. My local shop didn’t have lamb mince available so I opted for minced beef with only 5% fat to make it healthier.
With three packs of meat bought on special offer, it was the perfect excuse to do bulk cooking. Eight portions of Qeema are waiting in the freezer, ready for when emergency strikes or when not being bothered enough to cook. I don’t know what to call the concoction I came up with. It’s a toasted tortilla topped with Keema and a fried egg, my idea of the perfect all day brunch. Remove the tortilla and you have a high protein, gluten free meal. The mince mixture would also do well in a baked jacket potato. See? Its uses are endless!
Have a look what other bloggers got up to in the kitchen:
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- 45ml (3 tbsp) ghee
- 3 onions, finely chopped
- 6 garlic cloves, crushed
- 5cm (2 inches) fresh ginger, peeled and finely chopped
- 15ml (1 tbsp) ground fenugreek
- 45ml (3 tbsp) garam masala
- 15ml (1 tbsp) turmeric
- 15ml (1 tbsp) chilli powder
- 9 cloves
- 3 cardamon pods, crushed
- 3 bay leaves
- 1.5kg (3lbs) ground beef
- 1.2kg (3 cans) chopped tomatoes
- 3 green chillies
- 750ml (3 cups) peas
- coriander leaves, for garnishing
- Heat the ghee in a large pan and gently fry the onions until softened.
- Add the garlic, ginger, fenugreek, 30ml (2 tbsp) garam masala, turmeric, chilli powder, cloves, cardamon, bay leaves, and fry for 2 minutes while stirringly thoroughly. Add a little water if it dried up too much.
- Add the mince in batches and fry until everything is browned and well mixed.
- Add the tomatoes, cover and cook in a preheated oven at 190°C/375°F/ gas mark 5, for 20 minutes.
- Take it out of the oven, season with salt and stir in the chillies, peas and remaining garam masala. Return to the oven and continue to cook for a further 50 minutes.
- Garnish with coriander and serve with puris and parathas.
- Category: Dinner
- Method: Stewing
- Cuisine: Cuisine
- Serving Size: 1
- Calories: 327
- Sugar: 3.5g
- Sodium: 163mg
- Fat: 11.3g
- Saturated Fat: 4.1g
- Carbohydrates: 7.2g
- Fiber: 2.3g
- Protein: 47.2g
- Cholesterol: 136mg
Keywords: keema matar recipe, keema peas recipe, lamb keema curry