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 attempt to show families how versatile Keema can be. The cookbook may be found online and contains an abundance of ideas on how to use Keema, created through the Keema Nans who have decades and decades of experience between them. Additional information about greedy gourmet can be located here.
Originally from Punjab, Kheema used to be made with goat, then mutton. Right now anything goes, i.e. lamb, beef, chicken and also 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 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 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. Go to this website now to learn more about keema matar recipe. The mince mixture would also do good in a baked jacket potato. See? Its uses are endless!