Things to know about Keema Recipe
The Indian Traditional Minced Meat or Keema is a popular non-vegetarian dish made with minced meat flavored with a variety of spices.
The word “Keema” comes from the Turkish word “Qiyma” which means minced meat.
It also relates to the Persian word “qeyme” and the Greek word “kimas”.
Some people claim that the dish has a Persian origin. There’s a mention of the dish in Mughal Emperor Akbar’s biography, “Ain-i-Akbari”.
Chicken, lamb, or beef can be used to make the dish. It’s also placed on skewers to make another dish, Seekh Kebab. It can be also stuffed inside a Samosa or a Paratha. A Samosa is a fried triangular fritter. A Paratha is a leavened flatbread.
In India, Keema is prepared in Hyderabad, Delhi, and Kashmir. Apart from India, Keema is also consumed in Pakistan and Bangladesh.
Keema – Indian Traditional Minced Meat from Hyderabad
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) Mutton minced
- 2 tbsp Oil
- 1 unit Bay Leaf
- 3 units Green Cardamom Pod Seeds
- 1 unit Cinnamon Stick
- 3 units Clove
- 1 cup Onion finely chopped
- 1 unit Green Chili chopped
- 1 tbsp Ginger Garlic Paste
- 1/4 cup Tomato Sauce
- 1/4 cup Water
- 1/4 tsp Salt
- 1/8 tsp Turmeric Powder – Curcuma Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 2 tbsp Dry Mint Leaf
- 2 tbsp Fresh Coriander Leaf
- Take a pan and heat it. Add oil, bay leaf, cinnamon, cloves, and cardamoms, and sauté.
- Add onions and green chili.
- Now, add ginger-garlic paste.
- Add the minced meat.
- Keep it for 2-3 minutes.
- Now add salt and the spices.
- Sauté on low heat.
- Add tomatoes after 10 minutes.
- After another 5 minutes, add water.
- Cook for some time.
- Sprinkle coriander leaves.
- Turn off the stove and keep the Keema covered until ready to be served.
- You can also add half a cup of peas. You must do this after cooking the meat.
- Make sure to let all the water evaporate.
— Specific Atributes of This Recipe:
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