SPECIAL LAHORI KEEMA RECIPE
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WELCOME on your very own KUN FOODS Youtube channel.
I am Afzal Arshad, from Bahawalpur Pakistan.
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The Indian ground meat dish everyone should know how to make.
Keema is described by Madhur Jaffrey as the first Indian dish that all Indian students abroad learn how to make and I can see why. First off, It's just flat delicious and probably reminds them of home. Second, it's quite easy, so let's make it.
???? RECIPE:
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INGREDIENTS LIST
***Ingredients***
**Spices**
- Spoonful (1 tsp) mustard seeds
- Spoonful (1 tsp) cumin seeds
- 2 cloves
- 10 black peppercorns
- 1 bay leaf
- Spoonful (1 tsp) ground hot chili powder (or cayenne)
- Spoonful (1 tsp) ground turmeric
- Sprinkle ground garam masala
- 15 ml (1 TBSP) neutral oil
**Aromatics**
- 1/2 onion, minced
- 2 cloves garlic, grated
- 1-inch piece of ginger, grated
- 3 green chiles (or a serrano/jalapeno), minced
- Sprinkle of salt
**Sauce Base**
- 2 roma tomatoes (or canned tomatoes), grated
- 1 lb ground beef (or lamb)
- Water
- Spritz of lemon juice
- Frozen Peas
- Sprinkle of salt
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USEFUL KITCHEN GEAR
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0:00 Why you should make Keema
0:58 What is Keema?
1:30 Step by step recipe
7:02 Taste test and closing thoughts
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Minced beef keema bun|bun recipes|keema stuffing|bakings by kiki's healthy kitchen
Hi,friends.
This video shows you how to make super delicious melt in mouth minced beef keema bun,recipeq¹ .this recipe is great to have during in month of Ramadan or best for dinner and breakfast. Do give it a try. Hope you'll love the taste of keema in each bite of this bun!
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Meatball Curry Recipe - Ground Beef Kofta Curry (Indian)
This meatball curry recipe is packed with exotic Indian flavors. Juicy, tender meatballs cooked in a creamy yogurt sauce that is flavored with Indian spices. This simple and easy recipe gets ready in less than 30 minutes
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Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry
Keema matar (English: pea and minced meat),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic 'قیمه' (minced meat).
Keema, is a staple curry in many Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.
I hope you enjoy my Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry. For those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Classic Keema/Qeema Matar Curry
Ingredients:
500g lamb mince
150g frozen peas
1 medium onion finely diced
2 medium tomatoes finely diced
1/3 cup of oil
1 teaspoon of:
salt
coriander powder, garam masala and kashmeri chilli powder
1/2 teaspoon of:
regular chilli powder and turmeric powder
3 bay leaves and 2 black cardamom pods
1 frozen peice each of ginger and garlic cubes
1/2 tablespoon of dried fenugreek leaves (kasoori methi)
3 green chillies sliced lengthways (optional)
fresh coriander to garnish
water in a jug
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KEEMA MATAR MASALA | KEEMA MATAR RECIPE | MUTTON KEEMA CURRY RECIPE
Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Mutton Keema Curry Recipe | Keema Recipe | Mince Meat with Green Peas | Mutton Keema Recipe | Spice Eats Keema Curry
Ingredients for Keema Matar Masala:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Whole Spices:
- Green Cardamom- 5
- Cloves- 5
- Cinnamon-2
- Cumin seeds-1/2 tsp
- Black Cardamoms-2
- Peppercorns-8-10
- Red Chillies-3
Spice Powders:
- Turmeric- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi- 1 tsp (not roasted)
Other Ingredients:
- Onions chopped- 2 medium (around 170 gms)
- Ginger Garlic paste- 2 tsp
- Tomato sliced- 2 medium (120 gms)
- Fresh green peas or Frozen peas - 1 cup (120 gms)
- Green Chillies, cut and slit-2
- Coriander leaves, chopped- 2 tbsp
- Oil- 4-5 tbsp
Process:
- Heat oil in a kadhai or pan and add cumin seeds, all the whole spice and red Chillies.
- Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 mins till the onions are light brown in colour.
- Now add the Ginger Garlic paste, give a mix and fry on low heat for 2-3 mins till the raw smell is gone.
- Add the minced mutton/Keema and fry on high heat for 2-3 mins. Continue to fry on medium heat for another 2 mins till the colour has changed to white and water has released.
- Add all the spice powders other than Kasuri Methi and Garam Masala Powder, give a mix and fry on medium heat for 4-5 mins.
- Now reduce heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates.
- Add the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Give a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed.
- Now add the fresh or frozen peas, give a mix and fry on medium heat for 2-3 mins.
- Now add 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 mins till the meat and Matar are tender.
- At the end add 2-3 tbsp chopped coriander leaves and give a mix.
- Serve with roti, naan or rice.
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