I love cooking. It’s my therapy. My saviour. That’s not much more I love doing than pottering around a (clean!) kitchen experimenting. Over the years I’ve discovered some recipes are so much better than others. Why. Versatility! If a recipe can be chopped and changed to create a range of meals I’m game. And this recipe is just that. You can use the keema in a burrito, a burrito rice bowl, desi fried rice, with parathas, rotis, in Bombay frankies…so yeah it’s pretty good like that. So without wasting too much time let’s get on with it.
PS: as I use Chicken mince the recipe is ready in 30 minutes. And chicken mince works out cheaper than lamb. So consider these factors when selecting other minces.
Quick Keema Fry
Great served with parathas, naans, paratha burritos, as a filling for grilled sandwiches and so much more.
500 grams chicken mince
3 tbsp vegetable oil
1 onion sliced thinly OR 3 tbsp pre fried onions soaked for 10 minutes to soften
1 tbsp grated garlic or 1 tbsp garlic paste (failing that 1 tsp garlic powder)
2 inch piece of ginger sliced thickly (note: you fish this out before serving!)
2 bullet chilies cut in half
2 tbsp fresh or frozen coriander
1 level tbsp salt
1 tbsp whole cumin (optional; leave it out if you don’t like whole seeds)
1 heaped tbsp crushed coriander seeds
1 heaped tsp
Half tbsp chili powder (increase to 1 if you like it hot)
1 tsp tumeric (haldi)
1 tsp bassar (a spice blend often labelled Kashmiri Bassar) which gives a reddish colour to the mince
1 piece of cassia bark (Chinese Cinnamon)
200 grams canned tomatoes chopped
2 fresh tomatoes chopped
Optional: fresh lemon to squeeze over at the end.
1) Heat the oil in a pan.
2) add the onions. If using fresh onions fry until golden brown. If using pre fried onions fry for 1 minute. Add the garlic and ginger. Fry for a further minute to cook out the garlic.
3) Add the spices (including the whole cumin and cassia) and stir quickly to avoid the spices catching on the bottom of the pan and potentially burning. Fry for 1/2 minutes. If the mixture sticks add 2 tbsp of water.
4) Add the coriander. Stir in. Add the chilies and tomatoes. Cook for 4/5 minutes on a low/medium heat. Once the tomato mixture ‘separates’ from the oil add the mince.
5) Break down the mince and mix it well with the spice mixture. ‘Fry’ for 10 minutes.
6) Quick Keema Fry is ready to serve.
Squeeze over fresh lemon is desired.