Keema

The word keema means minced meat in Urdu and is associated more with Northern India into Pakistan. It is usually eaten with flat breads like chapati, naan or bhatura and puri.

I usually make extra - the balance goes into curry puffs. If you are aiming for a double purpose like this be sure that the dish is cooked till dry. So watch the water.

Here is how Ammuma used to make keema.

Ingredients:

1 kg minced mutton

2 medium size potatoes - par boiled till cooked but firm, peel and cut into small cubes

1 small sweet potato - prepare with the potatoes (optional)

2 medium size onions chopped finely

1.5 thumb size ginger chopped finely

6-8 pips garlics chopped finely

2 tbsp meat curry powder (I use Jaffna curry powder which I find to be more flavourful and spicy)

2 tbsp chilli powder

1 tsp garam masala

1 tsp thick soy sauce

1/2 tsp white cooking vinegar

1/2 - 1 cup water

salt and sugar to taste

chopped coriander (omit if you using the keema for curry puffs)

Method

1. In some hot oil, salute the ginger, garlic and onions till fragrant.

2. Add the spice powders and cook to remove the rawness of the spices (about 2-3 mins). Add a wee bit of water to keep this mixture from burning.

3. Now put in the mince meat and coat well with the cooked ingredients on medium fire.

4. After about 5 minutes put in the potatoes and pour in 1/2 cup water.

5. Season and also add the soy sauce and vinegar.

6. Continue to cook without covering on medium fire. Stir occasionally to keep the bottom from burning.

7. Cook till mostly dry.

Serve up!

This recipe was featured in The Star Eats section on 3 September 2024: https://www.thestar.com.my/food/food-news/2024/09/03/lamb-keema