This is the recipe for a quick keema, not meant to be eaten as keema (that is a more elaborate and somewhat different process), but for stuffing flatbreads and samosas and sandwiches, and other stuffable thing you can think of. If you're adventurous: this makes excellent sushi-like curry-wraps, where a small, short cylinder of keema is surrounded by a layer of cooked rice, and wrapped in edible leaves, like steamed kumro pata.
First, ingredients:
Chicken or pork (don't waste good mutton on this) -- cleaned and minced.
Red/purple onions -- sliced thin (even diced, if you like).
Ginger -- minced, depending on how strong a flavour you like. I used a half an inch long piece, thick as my finger.
Garlic -- ditto, five cloves.
Green chilies -- chopped thin, if you can stand it.
Cumin, coriander and red chilli powder/flakes -- 1:1: tastebud preference.
First, throw the ginger and garlic in hot oil and let cook till it changes colour and becomes fragrant (this assumes you like the smell of frying garlic. Yum). Then add the onions and green chilies, and lower the flame (or the garlic, at least, will char). Fry till the onions become translucent, and a few thin pieces even turn brown.
Then add the minced or chopped meat. Stir thoroughly on medium, and let cook till it takes on a brownish-golden colour.
Now, in a bowl, make a thick paste with the powdered spices: cumin, coriander and red chilli.
Add it to the chicken in the wok. Stir well.
Add water. Cover and let cook on simmer, till the chicken is tender.
After the chicken has been thoroughly cooked, let the keema dry, still on simmer. A keema is gravy, while delicious, will be very hard to stuff. Finally, when the extra water is boiled off, this is what will be left. Use it with whatever form of carbs you like, then deep-fry it ;-)
First, ingredients:
Chicken or pork (don't waste good mutton on this) -- cleaned and minced.
Red/purple onions -- sliced thin (even diced, if you like).
Ginger -- minced, depending on how strong a flavour you like. I used a half an inch long piece, thick as my finger.
Garlic -- ditto, five cloves.
Green chilies -- chopped thin, if you can stand it.
Cumin, coriander and red chilli powder/flakes -- 1:1: tastebud preference.
First, throw the ginger and garlic in hot oil and let cook till it changes colour and becomes fragrant (this assumes you like the smell of frying garlic. Yum). Then add the onions and green chilies, and lower the flame (or the garlic, at least, will char). Fry till the onions become translucent, and a few thin pieces even turn brown.
Then add the minced or chopped meat. Stir thoroughly on medium, and let cook till it takes on a brownish-golden colour.
Now, in a bowl, make a thick paste with the powdered spices: cumin, coriander and red chilli.
Add it to the chicken in the wok. Stir well.
Add water. Cover and let cook on simmer, till the chicken is tender.
After the chicken has been thoroughly cooked, let the keema dry, still on simmer. A keema is gravy, while delicious, will be very hard to stuff. Finally, when the extra water is boiled off, this is what will be left. Use it with whatever form of carbs you like, then deep-fry it ;-)
3 comments:
So why is this only used for stuffing items? It looks tasty on its own!
It is, but the actual keema-for-eating is a bit more elaborate, a bit more sharply flavoured. Also it's usually made with minched goat meat or lamb.
Of course, plenty of people eat just this, because the richer version is a bit of a health risk.
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