Sunday, 10 August 2008


Keema is a traditional dish of the Indian subcontinent. Originally this word meant minced meat. It is typically minced-lamb curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kebabs. Keema is also used as a filling for samosas or naan. (Source: WIKIPEDIA)

This is how I make my Keema. The ingredients may be intimidating but you can find it at almost any supermarkets. We used to have a friend in Malaysia who could ‘sniff out’ when I made Keema and he would turn up with a loaf of white bread. Most of the time he would just bring some fresh mince meat over and asked (actually demanded) that I cooked him some Keema. I wonder where you are now, J and V van der Wetering?

Ingredients – serves 6 to 8
1 kg minced lamb
Salt to taste
2 tbsp ghee or veg oil
Large handful frozen peas
Around 2 cups of water
1 cup milk
1 cup plain or Greek style yoghurt
2 cinnamon sticks
8 cloves
4 whole star anise
B – grind in a processor with a little water
3 large red onions
½ a large head of garlic
Thumb size fresh ginger
½ thumb size fresh turmeric or 1 tsp turmeric powder
3 tsp chilli powder
3 tsp cumin powder
6 tbsp meat curry powder
1 tsp ground white pepper

Heat oil or ghee in a pan. Fry A ingredients until aromatic. Add in B and fry till the water has nearly evaporated and the paste is slightly browned.

Add in C and a cup of water. Mix well and add the other cup of water. Cook until the water evaporates again and the oil has seeped through the paste.

Next add in the meat and coat well with the spices. You may need to add a little water at this stage. Make sure that the meat is not lumpy and is well coated with the spices. Cook for around 5 mins then add in the milk and salt. Simmer until the liquid evaporates and the meat is dry in texture. Add in the peas and the yoghurt. Mix well and cook for another 3 mins.

Lift and serve hot with fresh bread such as CHAPATTIS OR PURIS.

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