Recipe for Keema/Qeema

Zziggi

I've been using a laziza sachet to make my spicy keema. Does anyone have a receipe to make it myself?

The sachet i use has the following ingrediants in it (largest first) however i have no idea of the quantities other than them relative to one-another.

Can one help please?

A 50g sachet has:
red chilli
coriander
tumeric
black pepper (i counted 6 peppercorns per sachet)
cumin seeds
caraway seeds
cloves (i counted 3 per sachet)
bay leaves
cinamon
cardomon
dried
garlic
dried ginger
salt.

Rikki

There is a recipe on the old style board somewhere. I asked some time back.

Edit: I'll have a look.

Rikki

I've found an easy keema recipe for you to try but it's not one I've ever tested as to be honest I don't like keema curries

Keema Curry

4 tablespoons vegetable oil
1 large onion chopped fine
1 garlic clove crushed
1 Teaspoon salt
2 teaspoons ground ginger
1 1/2 lb minced beef
1 tablespoon garam masala
1/2 teaspoon hot chilli powder
6 tomatoes peeled and chopped
2 tablespoons tomato puree
2 x 5 oz cartons natural unsweetened yogurt
1/2 pint stock

* Heat 2 tablespoons of oil in pan and fry mince to remove most of the fat, drain and put to one side ready for the next stage.
* Heat remaining oil in a large pan.
* Add onions, garlic, ginger and salt and fry until golden.
* Add meat, tomatoes, garam masala, chilli powder, tomato puree, one carton of yogurt and some of the stock to make a dry mixture then simmer for about 1/2 hour, or until meat is tender - check regularly if mixture is getting too dry add more stock, try to aim for a moist curry not sloppy.
* When you are ready to serve mix in the rest of the yogurt and serve with rice and a sweet chutney.


I found it.This is compliements of Curry_queen

Zziggi

Ah so there is! - keema matar. Sorry i missed it when i looked. Thanks Rikki.

No guesses what i'm having for lunch...

Zziggi

Keema Matar (Mince With Peas) - from Swan


Ingredients

1-2 tablespooons oil
3-4oz peeled & finely chopped onion
6-7 medium cloves garlic, peeled & finely chopped
1½ lb minced lamb or beef
1” cube ginger, peeled & finely chopped
1-2 fresh green chillies, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8-1/4 teaspoon chilli powder
½ pt water
6-8oz peas, fresh shelled or frozen
4-6 tablespoons chopped fresh coriander leaf
About 1 teaspoon salt
I teaspoon garam masala
About 1½ tablespoons lemon juice

Instructions

fry onions in oil till lightly browned
add garlic, fry for a minute
add mince, ginger, chillies, ground coriander, cumin & chilli powder, stir & fry till meat is browned
add half water, bring to boil, simmer 30 minutes
add peas, coriander, salt, garam masala, lemon juice & rest of water, simmer 10 minutes
ajust seasoning before serving

adapted from Madhur Jaffrey's Indian Cookery

stormshelterdave

For all your curry recipes (mentions the ones above). Search by curry type (e.g. keema) or strength.

http://rubymurray.com/curry/displayindex.asp?Name=keema

Stephen_Leak

Whilst looking for veg' curry recipes, I found one for keema curry, which is made with minced meat, potatoes and/or peas. I've done a bit of research into it and adapted my curry recipe to suit. I will try to take the first batch for a spin over the long weekend.

KEEMA* CURRY

Serves 2 (maybe 3?)

INGREDIENTS

200g of new potatoes
1 clove of garlic
1cm (½ inch) piece of fresh ginger
2 onions
1 tablespoon of sunflower oil
250g of minced lamb or beef
½ a teaspoon of salt
1 teaspoon of chilli powder
400g tin of plum tomatoes**
1 teaspoon of garam masala
½ a teaspoon of turmeric
1 lamb or beef stock cube
125ml of water
50g of peas

METHOD

Wash and scrub the potatoes, and chop them into 1cm (½ inch) pieces.Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a low heat. Put the onions, garlic, ginger, potatoes, mince, salt and chilli powder into the pan. Cook for about 30 minutes until the mince is an even colour, with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the garam masala and turmeric and stir.

Crumble the stock cube into the water and pour it into the pan. Add the peas and stir. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 15 minutes. Check the water level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Lamb is more commonly used in India and Bangladesh. Beef is more commonly used in Pakistan. Use minced pork or turkey instead. Use fresh, frozen or tinned peas. Use tinned new potatoes. Both the peas and the potatoes are traditional ingredients. You can omit either, but not both. If you omit the potatoes, increase the quantity of mince and peas.

The quantity of chilli powder above makes for a medium curry. For a mild one, decrease this to ½ a teaspoon. For a hot one, increase this to 1½ teaspoons.

Add 75g (½ a 150ml pot) of yoghurt 5 minutes before the end of cooking and double the amount of chilli powder. Add a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Keema is Hindi for minced meat and it sounds much more exotic than "Minced Meat Curry".

** Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

asparagus1968

want a "use-up" tea tonight.

have some garam masala in cupboard. can i mix this with onion/mince/stock to make a "curry" or do I need a curry sauce/ paste as well please?

daisiegg

Fry onions, garlic and ginger. Add garam masala, ground coriander if you have it and chilli powder if you have it. Add the mince. A squeeze of tomato pur!e wouldn't go astray if you have it but personally I wouldn't add stock. Mince curry is meant to be quite a 'dry' dish anyway. If you have frozen peas, a load of them chucked in just before the end is gorgeous!

It will be lovely, enjoy!

asparagus1968

thankyou.

no ginger or coriander!!

have the garam, some chilli flakes, tumuric, garlic and tomato puree though-will just do a mix of these!?

thanks for the tip about the stock too

valk_scot

asparagus1968 wrote: »

no ginger or coriander!!

have the garam, some chilli flakes, tumuric, garlic and tomato puree though-will just do a mix of these!?

Sounds fine to me. It won't be "authentic" but it will be tasty.

ETA: This sort of thing is nice cold in wraps btw if you have a small portion left over. You just need a spoonful and than add salad and ratia if you have it.