Lamb Keema Recipe--Punjabi Special Recipes

                            Lamb Keema Recipe

To find an honest Keema Recipe isn't that difficult but still, it seems that it's not a recipe that's cooked often enough. Keema (or kheema or qeema) simply means minced meat and maybe a traditional meat dish of northern India and Pakistan.

My first wife's grandmother was mentioned in India (Bihar I believe) and this is often the recipe that she passed on. This was always referred to as "nan's curry" but it had been actually a reasonably accurate keema recipe. And this is a typical 'homestyle' dish

There are many keema recipes around, and every one the variations in spices that you simply will find are all ok - it is a very versatile dish, you'll make using lamb, goat or beef mince, and you'll really play about with using the spices that you simply like. It really simple to make has lots of garlic and spice (though it doesn't need to be burning hot), it's full of good earthy flavours and you are very likely to have all the ingredient to hand.

Keema is often served as an easy mince stew but also can be wont to make kebabs, to fill samosas and to form keema naan.

Basic Ingredients

1lb (450gm) minced lamb

1 large or 2 medium onions

5 cloves garlic

1 inch (2.5cm) root ginger

4 ready plum tomatoes or 1 400gm tin of tomatoes 

2 medium potatoes

A handful of peas

2 tablespoons natural yoghurt

2 tablespoons fresh cream

Chillis

Oil for frying

5 teaspoons coriander seeds

4 teaspoons cumin seeds

1 inch (2.5cm) cinnamon stick

6 cloves

8 black peppercorns

¼ teaspoon asafetida

1 teaspoon garam masala

 Ingredients

Meat. you actually can use any sort of minced meat during this even chicken.

Potatoes and peas. - you'll use either or both - with peas the dish is usually called keema mutter - I often use both. You can use fresh or frozen peas.

Yoghurt and cream. Again these are both discretionary (keema plans truly are adaptable). On the off chance that you utilize both you'll get a staggering rich velvety completion. 

Chillis. This dish soaks up all the spices and even the chillis quite well. I have often made this and thought I even have put too many chillis in then found it quite mild. You can use about 3 or 4 'normal' chillis without causing an excessive amount of offence.

Oil. I generally use ghee or unsalted margarine for this yet different oils are alright. 

Spices. Use many coriander and cumin, other spices are optional and you'll experiment with fenugreek, fennel or anything that you simply think you would possibly like.

Basic Method

Peel and finely chop the onion

Peel and mash the garlic and ginger

Finely chop the chillis

Peel the potatoes and dice.

Heat a dry frypan and roast the coriander, cumin, cloves, cinnamon and peppercorns; allow to chill and grind to a fine powder.

Warmth the oil and fry the onions, garlic, ginger and bean stew until the onions are delicate 

Put within the ground spices, the asafetida and fry for two more minutes, stirring the spices in.

Include the mince and fry until dark coloured blending constantly

Put in the tomatoes, diced potatoes and peas

Add the yoghurt, stir in and therefore the turn down the warmth to simmer.

Simmer for about 1 hour.

Add the cream, and therefore the garam masala and cook for about 5 more minutes then end up into a bowl

Notes on Method

Keema recipes always look quite easy and that they really are. I sometimes use a slow cooker for the most simmering bit; this avoids the necessity to see that it's not boiling dry and you'll leave it for quite a while without spoiling the dish. If you are doing this confirm that the potatoes are cooked before you transfer to the slow cooker (for some reason known only to the potatoes themselves, they never cook in a slow cooker).