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 within an try to show families how versatile Keema may be. The cookbook may be found online and contains lots of ideas concerning how to use Keema, created through the Keema Nans who have decades and decades of experience between them. There is a lot of content on this website talking about greedy gourmet.
Originally from Punjab, Kheema used to be made with goat, then mutton. These days anything goes, i.e. lamb, beef, chicken and also 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 within the freezer, ready for when emergency strikes or when not being bothered sufficient to cook. I don’t know what to call the concoction I came up with. It’s a toasted tortilla topped with Keema as well as a fried egg, my notion of the perfect all day brunch. Remove the tortilla and also you have a high protein, gluten free meal. If you would like to know about keema matar recipe, visit this web page. The mince mixture would also do well in a baked jacket potato. See? Its uses are endless!