5 Delicious Dishes to Make using Keema

The versatility of keema means that it can be used for a number of dishes from various cuisines.

In the Indian subcontinent, it is called keema or qeema. The word comes from the Persian word gheimeh, meaning ‘minced meat’.

People somewhat tend to avoid using keema (mince) as it is the poorer quality cuts of meat that have been ground.

But, the mix of meat and fat means that when it is cooked, it can become a delicious dish.

What makes it a great ingredient is that it can be used in a variety of dishes. The mince can be shaped and cooked in a number of ways to make a delicious meal, Desi or non-Desi.

We present five dishes which use keema as the primary ingredient. Some dishes may not be traditional Desi foods but they all have a Desi twist to please lovers of Indian cuisine.

Here are five recipes to make at home.

Keema Matar

This is one keema dish that is enjoyed by many. It is a dish which is very popular in the Punjab regions in India and Pakistan.

The dish is typically enjoyed as a main meal and lamb keema is particularly known for its intense flavour and various textures.

The Pakistani variation of the dish can also have potatoes added to make it that more hearty. Indian keema often has peas in it to enhance the texture of the dish. It also adds a mild sweetness to the dish to offset the spices.

The recipe is one which can be enjoyed on any day of the week, especially with freshly made chapattis (roti).

Ingredients

• 500g lean lamb mince
• 200g frozen peas
• 1 Large onion, chopped
• 2 Garlic cloves, chopped
• 2 Medium tomatoes, chopped
• 4cm piece ginger, grated
• 2 tbsp garam masala
• 2 Green chillies, finely chopped
• 3 tbsp vegetable oil
• 2 tsp turmeric powder
• A small bunch of coriander, chopped
• Salt, to taste
• Black pepper, to taste

Method

1. Heat oil in a large frying pan. Add the onion, garlic, ginger and chillies and fry until it becomes fragrant.
2. Gently add the mince and fry until it starts to brown. Stir it regularly to break up any lumps.
3. Add the spices and fry for a minute. Add the tomatoes and cook for two minutes before bringing it to a simmer.
4. Stir in salt and pepper. If the consistency becomes too thick, add a little water. Cook for 30 minutes on a low heat.
5. Add the frozen peas and cook for five minutes before garnishing with coriander. Serve with roti or naan.

Spicy Keema Parathas

Mincemeat and parathas come together for a delicious snack. The meat and bread are rolled into one and it is then cooked to create the perfect wholesome food for any time of the day.

The combination of meat and bread is a great one as the spicy keema becomes quite subtle with the mellow taste of the paratha.

It is an ideal recipe if you have leftover keema but if you don’t then that is fine. Use this simple keema matar recipe but without the peas.

Keema parathas are traditionally served with cooling raita and a chutney of your choice.

Ingredients

• 3 cups wholewheat flour
• 1 cup of water
• 2 tbsp ghee
• 2 cups keema matar

Method

1. Slowly add the water a little at a time to the flour and knead into a smooth dough.
2. Place the dough in a bowl, cover with cling film and a clean towel. Set aside for one hour.
3. Meanwhile, prepare the keema according to the recipe or allow your leftovers to reach room temperature.
4. Divide the dough into equal sized balls, about the size of a golf ball. Lightly flour a work surface and roll each ball into a circle that is about 3-inches in diameter.
5. Place about one-and-a-half tablespoons of the keema in the centre of the dough and fold the edges over to cover the filling completely. Gently press to seal.
6. Roll out the dough into a circle that is approximately eight inches in diameter. Once you have rolled out the desired amount of parathas, stack them with a layer of cling film between each one and set aside until ready to cook.
7. Heat a griddle and place a paratha on it. Flip it over when you see tiny bubbles on the surface.
8. Immediately add a ¾ teaspoon of ghee/oil on top of the paratha and spread it all over the surface.
9. Fry for 30 seconds and flip again. Drizzle the same amount of ghee on this side.
10. Flip again to fry the other side. It will be done when both sides are crispy and golden brown.
11. Repeat with the rest of the parathas then serve raita and chutney.

This recipe was inspired by The Spruce Eats.

Lamb Seekh Kebabs

This kebab dish is one which can be part of the main meal or eaten on its own as a snack.

The seekh kebab may have originated in Turkey, but this recipe blends Indian spices such as garam masala and chillies for a flavourful take on the popular dish.

This recipe uses lamb mince, but you can whatever mincemeat you like. The spiced lamb mince is flavoured with cumin fenugreek for an extra depth of flavour.

It is then shaped and grilled. The dish can be served with yoghurt or chutney.

Ingredients

• 500g minced lamb (or whatever meat you prefer)
• 1 Medium onion, finely chopped
• 1 Green chilli, finely chopped
• 4 Garlic cloves, finely chopped
• 1 tbsp ginger, grated
• 2 tsp cumin seeds, crushed
• 2 tsp garam masala
• 1 tsp dried fenugreek leaves
• ½ tsp red chilli powder
• 1 tsp salt
• A handful of coriander, finely chopped
• 1 tsp oil

Method

1. Heat the grill on a medium heat and line the grill pan with foil. Place a wire rack on top.
2. Place the mince in a large bowl along with the rest of the ingredients. Mix together to ensure everything is well combined.
3. Wash your hands and then rub them with a little oil. This will help shape the kebabs and to prevent the mixture from sticking to your hands.
4. Take some of the mixture and mould into small shapes approximately 10cm long and 3cm thick. Repeat with the rest of the mixture and smooth out any cracks.
5. Place the kebabs on the rack and place under the grill for 15 minutes. Turn them over and cook for a further 15 minutes.
6. Remove from the grill and serve immediately.

This recipe was inspired by Hari Ghotra.

Desi-style Burger

The burger is one food which has had a huge impact in India as well as western countries.

The America-origin burger has been combined with traditional Indian spices and is enjoyed by many in the country.

Adding ginger, garlic, cumin and garam masala takes the standard burger to a whole new level.

You can use chicken mince, but it is best to use lamb or beef for a proper burger experience.

This recipe calls for the burger patties to be pan-fried but you can grill them if you prefer.

Ingredients

• 500g lamb/beef mince
• 2 Green chillies, finely chopped
• 3 tsp ginger-garlic paste
• A small bunch of coriander, finely chopped
• 2 Slices of bread, soaked in water until soft then crumbled
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• Salt, to taste
• 1 tsp lemon juice
• Vegetable oil, for frying
• 4 Burger Buns
• Butter
• 1 Large onion, sliced into rings
• 2 Large tomatoes, sliced
• ¼ lettuce, chopped
• 5 tbsp mint-coriander chutney

Method

1. Place the meat, ginger-garlic, coriander, green chillies, breadcrumbs, spices, salt and lemon juice in a large bowl. Mix to combine all the ingredients.
2. Line a plate with baking paper. Divide the mixture into four equal portions and form into patties. Place the patties on the plate and set aside.
3. Heat ½ inch of oil in a large frying pan over medium heat. When hot, add the patties and cook for four minutes on each side.
4. Meanwhile, slice each bun and lightly in the grill. Butter as desired and spread a tablespoon of chutney on each bun.
5. Place the finished patty on each bun and add onion, lettuce and tomato. Close and serve immediately.

This recipe was inspired by The Spruce Eats.

Chicken Kofta (Meatball) Curry

Chicken is one of the most popular meats enjoyed by food lovers. Chicken meat can be minced and made into keema to make many different dishes, including swapping lamb with chicken too.

This recipe is a delicious example.

It is a blend of two popular dishes: kebabs and curry.

This recipe uses tasty chicken mince along with a variety of spices which work well together to produce a flavourful and filling meal.

It is a traditional Bengali dish and the soft meatballs crumble as you take a bite. The delicious gravy is soaked up by the chicken, meaning that they pack even more taste. 

The chicken meatballs can be fried, but they are boiled in water to make them more healthy.

Ingredients (To make the Chicken Meatballs)

• 350g chicken mince
• 1½ tsp ginger-garlic paste
• 1 tsp chilli paste
• 1 tsp red chilli powder
• ½ tsp garam masala
• 2 tbsp coriander, chopped
• 5 tbsp onion, chopped
• 1 tbsp lemon juice
• 1 tsp coriander powder
• 2 tbsp all purpose flour
• Salt, to taste

For the Gravy

• 6 tbsp vegetable oil
• 2 Bay leaves
• 3 Whole red chillies
• 4 pieces of cinnamon stick
• 4 Cloves
• 2 tbsp onion paste
• 4 Cardamom
• 2 tbsp onion, chopped
• 1 tbsp green chilli paste
• 1 tbsp ginger paste
• ¼ tsp cumin powder
• 1 tbsp garlic paste
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• ¼ tsp coriander powder
• 1 Medium tomato, chopped
• 2 tbsp tomato purée
• 2 tbsp yoghurt
• ½ tsp garam masala
• ½ tsp lemon juice
• Salt, to taste
• Sugar, to taste
• ½ cup of warm water

Method

1. Place the chicken mince in a bowl along with ginger-garlic paste, chilli paste, red chilli powder, garam masala, coriander, onion, lemon juice, coriander powder, flour and salt.
2. Mix well and shape to form medium-sized balls. Set aside.
3. Heat water in a pot on a medium flame. When the water begins to boil, gently drop the chicken meatballs one by one. Cook until they start to float. Remove from the water and set aside.
4. Heat a pan and add vegetable oil. Shallow fry the chicken balls for three minutes. Once done, remove and set aside.
5. In another pan, heat six tablespoons of vegetable oil. When hot, add bay leaves, whole dry chillies, cinnamon, cardamom and cloves. Cook until they become fragrant.
6. Once fragrant, add the onion paste, chopped onion, green chilli paste and ginger-garlic paste. Cook for five minutes.
7. Add the red chilli powder, turmeric, cumin and coriander powder. Cook for three minutes.
8. Add the tomato, tomato puree, salt and sugar. Stir until the tomatoes have fully cooked.
9. Stir in the yoghurt and cook until the gravy begins to extract oil. Then add the chicken meatballs and mix well.
10. Add the water then reduce the flame to low and cover the pan with a lid for three minutes.
11. Garnish with lemon juice and garam masala before serving.

This recipe was inspired by Yummly.

Keema is a great ingredient to use no matter what type of meat you use or what dish you create.

When combined with different spices, it takes the dish to another level. There are a number of recipes which highlight how versatile mincemeat is.

This selection of recipes should hopefully provide you with a guide on what to make next when you feel like eating keema.