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Indian cuisine frequently uses the minced meat dish keema. Usually made with lamb, beef, or chicken, it's cooked with a mixture of spices like turmeric, cumin, and coriander, along with onions, tomatoes, ginger, and garlic. Because of its versatility, keema can be found in a variety of meals, including samosas, parathas, biryani, and curries.
It is frequently eaten with rice, roti, or as a filler in wraps and sandwiches because of its rich, savoury taste. Due to its soothing and hearty flavours, keema is a popular option and a mainstay in many Indian homes. Here is a list of delicious Keema dishes:
1. Keema Dum:
Tender minced meat cooked in a tasty spice blend gives Keema Dum a deep, aromatic flavour. Marinate minced meat in yoghurt, herbs, and spices to make. After the onions are golden, add the marinated pork and cook till it becomes soft. Top with cooked rice, sprinkle with fried onions, cilantro, and mint, and steam until thoroughly done. The end product is a dish that is fulfilling and incredibly fragrant, making it ideal for special occasions or get-togethers.
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2. Keema Matar:
A thick, aromatic gravy is combined with minced meat and peas in the delectable dish Keema Matar. To make it, add minced meat with spices like cumin, coriander, turmeric, and garam masala to sautéed onions, garlic, and ginger. Add the tomatoes, peas, and a splash of water once the meat has browned. Simmer until the flavours are fully combined and the peas are soft. The supper is tasty and comforting, with a savoury, somewhat spicy flavour and a tinge of sweetness from the peas.
3. Keema Biriyani:
The delectable combination of aromatic rice and spicy minced meat is offered by Keema Biriyani. To make, mix yoghurt and spices to marinate minced beef, and then sauté it with tomatoes, onions, and masalas. Arrange fried onions, coriander leaves, and mint between layers of partially cooked rice and cooked meat. When the rice is soft and fragrant, add the milk that has been infused with saffron, cover, and simmer. The outcome is a delicious biryani that is ideal for gatherings and special events, with fragrant rice and soft keema.
4. Kashmiri Kofta:
The meal famed for its rich flavour and fragrant spices is Kashmiri Kofta. To make it, finely chopped onions, garlic, ginger, and a mixture of Kashmiri spices like saffron, cardamom, and fennel are combined with minced meat (typically lamb or beef). The mixture is formed into balls, deep-fried till golden brown, and then cooked in a rich, spiced sauce made from tomatoes. The outcome is juicy, soft koftas in a rich, fragrant sauce that goes well with naan or rice for a filling supper.
Also read: 5 Amazing Keema Recipes To Try
5. Keema samosa:
Keema samosas are a delectable combination of spicy minced meat and golden, crispy dough. Garam masala, cumin, coriander, and ginger are some of the aromatic spices that are cooked with minced meat during preparation. After that, this aromatic mixture is formed into triangles, wrapped in thin pastry sheets, and deep-fried till golden and crispy. The outcome is a tasty and hearty snack that's ideal for tea-time snacking or serving as an appetiser. It has a crispy outside and a rich, meaty centre.
6. Keema Paratha:
Keema Paratha is a crispy, golden-brown wheat flatbread with a delicious filling of spicy minced meat. Keema, or spiced minced meat, is prepared by cooking it with onions, tomatoes, and spices including chilli powder, cumin, and coriander. This aromatic mixture is pressed into the rolled-out dough, sealed, and cooked in ghee or oil on a griddle until crispy and cooked through. In Indian cuisine, keema paratha is a filling and substantial dish that can be eaten for breakfast, lunch, or dinner.
7. Keema Pav:
Indian street food extraordinaire Keema Pav is a delectable meal of spicy minced meat (keema) topped with buttered and toasted pav bread rolls. The keema filling becomes tasty and savoury when it is cooked with onions, tomatoes, ginger, garlic, and fragrant spices like cumin, coriander, and garam masala. Keema makes a filling and cosy snack or dinner when it is cooked until it is soft and served hot with buttered and lightly toasted pav bread.
