Flavorful Kheema Recipe from Indian Cuisine

Kheema Recipe

Every cultue has a variation of a minced meat dish, and this easy keema recipe is a version of a ground meat dish that is flavorful and includes aromatic spices.

When you’re learning how to make keema curry, it is interesting to learn about the history of mince meat. This form of meat is often the meat that is left over from the more desirable cuts of meat. Dishes that include mince meat vary in different countries but always make a filling entre that is often accompanied with vegetables. Keema pau is quick to prepare and affordable which makes it an ideal dish for feeding large families. Indian keema, also known as kheema masala, can be scrambled into eggs or served in the middle of a pav or bun.

Here are the ingredients you’ll need for a Punjabi keema recipe if you want to prepare this tasty dish for your family tonight.

Ingredients

• 2 tablespoons of a neutral cooking oil

• 6 black peppercorns

• 1 lightly crushed black cardamom pod

• 3 lightly crushed green cardamom pods

• 1 small piece of a cinnamon stick

• 1 teaspoon of coriander seeds

• 1/4 teaspoon of cumin seeds

• 1 large peeled and chopped onion

• 4 large cloves of garlic (the garlic should be peeled, crushed, or grated)

• 1 tablespoon of grated ginger root

• 2 green finger chili peppers (one should be slit lengthways and the other should be finely chopped)

• 1/2 teaspoon of ground coriander

• 1/2 teaspoon of ground cumin

• 100g of Greek yogurt (or another full-fat yogurt)

• 500mg of mutton or minced lamb, about 20% fat

• 1 teaspoon of salt

• 1/2 teaspoon of plain corn or wheat flour

• 5 tablespoons of freshly chopped mint leaves

• 5 tablespoons of fresh finely chopped coriander (leaves and stems)

• 100g of frozen green peas

Preparation Instructions

To make kheema pav, heat the oil in a heavy-bottomed pan on medium-high heat. The best keema recipe requires that you add the whole spices and fry them in the oil until they become aromatic.

The next step in the Hyderabadi keema recipe is to turn the heat down to medium low. Add the onion to the pot, stir often, and cook until the onions begin to brown. Pour the ginger, garlic, and chopped chilies and stir. Allow the ingredients to cook for a few minutes. Add the ground spices and cook the mixture for an additional minute.

Bring the heat back up to medium high. Stir the yogurt into the kheema ingredients and cook for about two minutes or until the yogurt starts to separate.

The next phase in the keema pav is to stir in the ground lamb, salt, and the chili that has been slit lengthways. Turn the heat down and cook the meat until it starts releasing its juices. Sprinkle flour on top of the meat and stir. Turn the heat down and allow the mixture to cook for about 20 minutes.

Stir in the peas and chopped herbs and simmer for about 15 minutes. Serve warm.

Meat for a Kheema Recipe

The taste of an authentic keema recipe depends on the quality of the meat. The best keema recipe Pakistani is usually made with mutton or lamb. However, you can also prepare a keema curry recipe with beef. However, the lamb adds a more robust flavor to the dish.

Another key point in learning how to make kheema involves getting the best quality of lamb possible. This gives the keema a velvet-like texture. Cooking the bone marrow down until it melts into the rest of the dish can make the kheema especially rich. Read out more recipe at SEEMA.

Enjoy!

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