Keema is a traditional meat dish of Pakistan and India. Originally this word meant 'minced meat'. It is typically a minced-lamb curry with peas or potatoes. Keema can be made from almost any meat. It is also sometimes used as a filling for samosas and naans, or added to rice.
I prefer to use minced lamb for this dish, but have also tried it successfully with minced beef, you just need to cook it a little while longer and on a lower heat.
This recipe is not a traditional one, as normally the meat would be fried first, then set aside to add to the fried spices and tomatoes later.
This can be frozen with no problems or kept covered in a fridge for upto 2 days, its also great on a jacket potato or with a small portion of boiled rice.
Serves 4 as a starter or 2 BIG portions as a main with bread.
- 2 tablespoons of Ghee (indian clarified butter), or Vegetable oil.
- 1 largish onion, finely chopped or blitzed in a processor.
- 2 garlic cloves, minced or finely chopped.
- 400g carton or tin of chopped tomatoes.
- 3cm root ginger, grated or finely chopped.
- 1-2 birds eye red chilles with seeds, chopped (one for less heat).
- Salt - to taste, around 1 1/2 teaspoons.
- 1 teaspoon of garam masala.
- 2 handfuls fresh coriander, chopped. or one level tablespoon of dried.
- 1 teaspoon of cumin powder.
- 1 teaspoon turmeric powder.
- 500-750g minced lamb, or minced beef.
- 250g frozen peas.
- 250ml boiling water
- Juice of 1/2 lime, use the other half as wedges to serve.
1. Heat the ghee or oil, in a large saucepan or frying pan, add the onion and fry on a highish heat until coloured, then add the garlic and fry for roughly 5 minutes or until golden.
2. Turn the heat down, add the chopped tomatoes, ginger, chilli, salt, cumin, turmeric, most of the coriander and finally the garam masala. Stir until the mixture becomes shinyish, or until all spices are mixed in well.
3. Add the mince, and break it up with a big fork, until its mashed and stirred well.
4. Chuck in the peas, stir for a few minutes, then pour in the boiling water, bring to the boil, then reduce heat to a very gentle simmer for 25-30 minutes. (5-10 minutes longer, if using beef). MAKE THE BREAD NOW (see below), if you have not pre-bought naan or flatbread.
5. Most of the water should now be reduced, squeeze the juice of half the lime, divide into portions then sprinkle each dish with the remaining coriander. Serve with the remaining lime wedges and with warm Coriander and Garlic bread. Enjoy!
- 2 tablespoons of olive oil or ghee
- 1 mug of self raising flour.
- 1/2 mug of warm/tepid water (use same mug as flour).
- 1 large glug of olive oil.
- 1 teaspoon of salt.
- 2 tablespoons of Ghee (or butter).
- 1 garlic clove, minced or finely chopped.
- 1 tablespoon dried coriander.
This is super easy, anyone can do this.
Preheat your grill to its maximum setting.
1. In a food processor, add the flour, water, salt, glug of olive oil, and half of the coriander. Mix until a sticky dough is formed, add more water or flour if needed, but the dough needs to be sticky not dry.
2. Flour a work surface, and your rolling pin, roll dough thinly, around 3mm maximum, meanwhile warm a frying pan on high and melt 2 tablespoons of the ghee or olive oil.
3. Add the rolled dough to the pan, and keep checking the base until its browned a little.
4. Mix 2 tablespoons of ghee with the remaining coriander and garlic in a small bowl.
5. Transfer the part cooked dough to a pizza tray or leave it in the pan if ovenproof, place under the grill and watch it until the top browns, remove and brush the mixed ghee/butter, coriander and garlic over the warm bread. Mmmmmmmmmmm delish!.
© Craig Lyons, all images and text.