Kheema/Keema/Minced Meat dish....literally meaning minced meat, is a very bold, aromatic and versatile of all the meat dishes - change the meat (lamb, mutton, chicken, beef, goat or turkey) and you will always surprise yourself with a new dish. It bears a near resemblance to the bolognese or shepherd's pie meat sauce and is relished either with pav/pao (an Indian version of the Portuguese pao- sum thing close to a diner roll) or hot paranthas.
Many cultures claim this fantastic dish to be originated from their cuisine, such as Punjab, Hydrebad, Bengali, Mongols, Turkish, Pakistanis and even Persia....infact most of Central Asia. They all have different recipes, some with loads of spices and some with just a few - amusing me everytime on how this simple dish has evolved.
Kheema is actually more of a brunch, perfect for a relaxed Sunday. My recipe is simple, with no tooo many spices- but the trick is in cooking it slowly and roasting the whole spices whilst cooking the dish, giving it a distinctive flavor.
- Chicken/Lamb/Goat/Mutton/Beef/Turkey mince 1 kg
- Onions 2 (large and finely chopped)
- Tomato puree 1 cup (optional)
- Frozen/fresh green peas 1 cup
- Ginger garlic paste 2 tbspn each
- Green chillies 2-3 (as per tastebuds)
- Mint/Pudina 1 cup (shredded finely)
- Coriander/Cilantro 1 cup (shredded finely)
- oil">Olive oil/sunflower/vegetable oil 2 tbspn
- Salt to taste
- Spice Mix-
- Cardomam/Elaichi 3-5
- Cloves/Laung 3-4
- Acassia bark/Dalchini 1 (cinnamon can be substituted)
- Bay leaf/Tej pata 2
- Caraway seeds/shahjeera 1 tbspn
- Cumin/Jeera powder 1 tbpsn
- Red chilly powder 1 tbspn
- Heat the oil in a deep pan/wok/kadhai.
- Add all the dry spices except the powders and slowly saute in low flame until fragrant.
- Throw in the onions and saute until translucent (cooking without color).
- Add the ginger garlic paste and saute until fragrant.
- Add the spice powders and saute gently, taking care not to burn the spices.
- Lastly add the tomatoes, or it can be omitted from the recipe.
- Add the mince and mix thoroughly with the spices. Brown the meat whilst stirring continously.
- Lastly throw in half of the mint and coriander, mix and cook with a tight lid on low flame until 40 mins.
- After 40 mins, stir in the peas and cook for futher 5-6 mins.
- Garnish with mint and coriander.
- Serve hot with a wedge of lemon and onion salad sprinkled with sumac or chaat masala.
- To name a few...Pao/Turkish bread/Pita/Khobz/Naan/Roti/Parantha can be relished with kheema.
- The kheema spice mix can be store in a airtight container...always comes handy when time is not at our disposal.
- This kheema tastes better if kept overnite.
- Kheema can also be cooked in a moderate oven for 40 mins after method no.8
- The tomatoes give kheema a good sauce base. If you like the drier version just skip the tomatoes.
- For an Indianised version of Mince Samosa, Chinese steamed Meat Bun/Pao, Mousakka, Shepherd's pie, Lasagne and Bolognese..use this recipe.