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 try to show families how versatile Keema may be. The cookbook can be found online and contains lots of ideas on how to use Keema, created through the Keema Nans who have decades and decades of expertise between them. We have also found this website on recipe website which we think you will find helpful.
Originally from Punjab, Kheema used to be made with goat, then mutton. Currently anything goes, i.e. lamb, beef, chicken and also turkey. My local shop didn’t have lamb mince available so I went 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 within the freezer, ready for when emergency strikes or when not being bothered enough to cook. I don’t know what to call the concoction I came up with. It’s a toasted tortilla topped with Keema and a fried egg, my idea of the perfect all day brunch. Remove the tortilla and also you have a high protein, gluten free meal. Browse this page to learn a lot more concerning keema matar recipe. The mince mixture would also do well in a baked jacket potato. See? Its uses are endless!