by Helen Bridges
Keema Matar, curried minced meat, is India’s solution to the West’s savoury mince.
Red Tractor, the UK’s biggest farm and food standards scheme, has launched the Keemasutra within an attempt to show families how versatile Keema may be. The cookbook can be found online and contains lots of ideas on the way to use Keema, created through the Keema Nans that have decades and decades of expertise between them. recipe blog is covered more thoroughly on this website.
Originally from Punjab, Kheema used to be made with goat, then mutton. These days anything goes, i.e. lamb, beef, chicken as well as turkey. My local shop didn’t have lamb mince available so I chose 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 determine what to call the concoction I came up with. It’s a toasted tortilla topped with Keema and a fried egg, my notion of the perfect all day brunch. Remove the tortilla and also you have a high protein, gluten free meal. For a deeper understanding of keema matar recipe, visit this webpage. The mince mixture would also do good in a baked jacket potato. See? Its uses are endless!