The Indian Traditional Minced Meat or Keema is a popular non-vegetarian dish made with minced meat flavored with a variety of spices.
The word “Keema” comes from the Turkish word “Qiyma,” which means minced meat. It also relates to the Persian word “qeyme” and the Greek word “kimas.” Some people claim that the dish has a Persian origin. There’s a mention of the dish in Mughal Emperor Akbar’s biography, “Ain-i-Akbari.”
Chicken, lamb, or beef can be used to make the dish. It’s also placed on skewers to make another dish, Seekh Kebab. It can be also stuffed inside a Samosa or a Paratha. A Samosa is a fried triangular fritter. A Paratha is a leavened flatbread.
In India, Keema is prepared in Hyderabad, Delhi, and Kashmir. Apart from India, Keema is also consumed in Pakistan and Bangladesh.
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Keema – Indian Traditional Minced Meat from Hyderabad
Local Recipe Name with Local Characters: कीमा
User submitted Recipe
5 from 1 vote
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— General Atributes of This Recipe:
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 29 minutes mins
Difficulty Medium Cooking Difficulty Recipes
Price Level Expensive Recipes
Cooking Time Less Than 45 minutes to be made Recipes
Main Ingredient Group Condiments based Recipes, Lamb based Recipes, Meat (Red) based Recipes, Vegetable based Recipes
Spice Level Medium Spiced Recipes
Dish Type Stew Recipes
Main Cooking Method Fried, Fried (Pan)
Occasional Cooking Weekend Family Meal Recipes
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Course Dinner Recipes, Lunch Recipes, Main Course Recipes
Cuisine Indian Cuisine
Servings 3 People
Calories / Serving 411 kcal
Ingredients
- 300 grams (10.58 oz) Mutton minced
- 2 tbsp Oil
- 1 unit Bay Leaf
- 3 units Green Cardamom Pod Seeds
- 1 unit Cinnamon Stick
- 3 units Clove
- 1 cup Onion finely chopped
- 1 unit Green Chili chopped
- 1 tbsp Ginger Garlic Paste
- 1/4 cup Tomato Sauce
- 1/4 cup Water
- 1/4 tsp Salt
- 1/8 tsp Turmeric Powder – Curcuma Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 2 tbsp Dry Mint Leaf
- 2 tbsp Fresh Coriander Leaf
Instructions
Tempering
Take a pan and heat it. Add oil, bay leaf, cinnamon, cloves, and cardamoms, and sauté.
Add onions and green chili.
Now, add ginger-garlic paste.
Keema
Add the minced meat.
Keep it for 2-3 minutes.
Now add salt and the spices.
Sauté on low heat.
Add tomatoes after 10 minutes.
After another 5 minutes, add water.
Cook for some time.
Sprinkle coriander leaves.
Turn off the stove and keep the Keema covered until ready to be served.
— Specific Atributes of This Recipe:
Seasonal Cooking Autumn Recipes, Spring Recipes, Summer Recipes, Winter Recipes
World Regions Cuisine Asian Cuisine, International Cuisine, South-Eastern Asian Cuisine, Traditional Cuisine
I am looking for… Big Batch Cooking, Freezer Friendly Recipes, No-Baking is Required Recipes
Religious Cooking Halal Recipes
Allergen Free Recipe Celiac / Gluten Free Recipes, Dairy Free Recipes, Egg Free Recipes, Fish Free Recipes, Mustard Free Recipes, Shellfish Free Recipes, Soy Free Recipes, Tree Nut Free Recipes, Wheat Free Recipes
Nutrition
Calories: 411kcalCarbohydrates: 9gProtein: 18gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 73mgSodium: 373mgPotassium: 422mgFiber: 3gSugar: 3gVitamin A: 441IUVitamin C: 6mgCalcium: 67mgIron: 3mg
Keyword Indian Traditional Minced Meat, Keema Recipe, कीमा
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