Keema Matar, curried minced meat, is India’s answer to the West’s savoury mince.
Red Tractor, the UK’s biggest farm and food standards scheme, has launched the Keemasutra in an try to show families how versatile Keema may be. The cookbook may be found online and contains plenty of ideas on how to use Keema, created by the Keema Nans who have decades and decades of expertise between them. For a deeper understanding of greedy gourmet, we suggest you check out this page.
Originally from Punjab, Kheema used to be made with goat, then mutton. Right now anything goes, i.e. lamb, beef, chicken as well as turkey. My local shop didn’t have lamb mince available so I chose 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 determine what to call the concoction I came up with. It’s a toasted tortilla topped with Keema and also a fried egg, my notion of the perfect all day brunch. Remove the tortilla and also you have a high protein, gluten free meal. To understand keema matar recipe even better, check out this website. The mince mixture would also do well in a baked jacket potato. See? Its uses are endless!