Keema Matar, curried minced meat, is India’s response 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 may be. The cookbook can be found online and contains an abundance of ideas on the way to use Keema, created through the Keema Nans who have decades and decades of experience between them. There is a lot of great material about recipe website on this website.
Originally from Punjab, Kheema used to be made with goat, then mutton. Currently anything goes, i.e. lamb, beef, chicken as well as 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 in the freezer, ready for when emergency strikes or when not being bothered sufficient to cook. I don’t determine 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 you have a high protein, gluten free meal. Find out more regarding keema matar recipe through this web page. The mince mixture would also do well in a baked jacket potato. See? Its uses are endless!