SPICY LAMB KEEMA PAU
Good Food's take on a popular Indian street-food dish - keema pau. Spiced lamb on a toasted cumin bun with a fried egg on top - it's well worth the effort!
Provided by Cassie Best
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 19
Steps:
- First, make the buns. Heat the milk and honey in a saucepan until steaming. Add the butter, then set aside to cool. Mix the flour, cumin, yeast and 1 tsp salt in a large bowl. Add the cooled milk mixture and stir to form a dough. Tip the dough onto a work surface and knead for 10 mins until soft and stretchy, or mix with a dough hook in a food mixer for 5 mins. Return to the cleaned bowl, cover with cling film and set aside to rise for 1-2 hrs or until doubled in size.
- Meanwhile, heat the oil in a large pan. Add the onion and cook for 5 mins until soft. Add the garlic and chilli, stir for 1-2 mins, then tip in the lamb. Brown the mince all over, breaking it up with a wooden spoon, then add the tomato purée, curry powder and flour and cook for 2-3 mins more. Add the chopped tomatoes and mango chutney along with 150ml water, season well, cover and cook for 30 mins (add some more water if the mince looks too dry).
- When the dough has risen, knock out the air and divide into eight equal pieces. Shape into balls by pinching and tucking the edges into the centre, then flip over so the smooth side is on top. Arrange on one or two baking sheets lined with baking parchment. Squash each bun a little with your palm - they should be about 8cm in diameter. Cover loosely with oiled cling film and leave to rise for 30 mins or until almost doubled in size. Heat oven to 200C/180C fan/gas 6.
- Check the consistency of the mince - it should be thicker than a ragu. If it's too runny, remove the lid and continue cooking until the sauce has reduced.
- Uncover the rolls, brush with the beaten egg and sprinkle with cumin seeds. Bake for 20-25 mins until golden brown, then transfer to a wire rack and leave to cool. If making a day ahead, store in an airtight container.
- To serve, fry the eggs to your liking. Split the buns and lightly toast the cut sides under the grill. Pile in the spicy lamb, fried eggs, coriander, shallot and carrot. Serve with extra mango chutney and tuck in with plenty of napkins to hand.
Nutrition Facts : Calories 1016 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 59 grams protein, Sodium 1.1 milligram of sodium
KEEMA (INDIAN-STYLE GROUND MEAT)
Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Provided by ajr
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g
KEEMA (SPICED GROUND MEAT)
Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking - the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. (Don't judge!) The secret to this version is to take your time: Caramelize the onions properly for a strong foundation, and once you've added the beef, simmer it patiently until the sauce is dark and silky, and the fat has split away, risen to the top, and pooled in every nook.
Provided by Tejal Rao
Categories meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
- Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
- Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
- Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.
INDIAN MASALA KHEEMA (DRY SPICY MINCED MEAT)
Steps:
- Gather the ingredients.
- Heat the cooking oil in a wok or deep pan over medium heat.
- Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering.
- Add the onions and sauté till they turn a pale golden color, about 5 minutes.
- Add the garlic and ginger pastes and fry for 1 minute to get rid of the "raw" fragrance.
- Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)
- Add the meat to the masala and sauté until browned, stirring often to prevent burning- about 5 to 7 minutes.
- Add the tomatoes , stir, and cook until they are soft.
- Turn off the heat, add the lime or lemon juice, and stir to mix well.
- Garnish with chopped coriander leaves and serve hot.
Nutrition Facts : Calories 489 kcal, Carbohydrate 14 g, Cholesterol 101 mg, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, Sodium 389 mg, Sugar 5 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPICY KEEMA LAMB PASTRIES IN INDIAN STYLE
Flaky glazed pastry envelopes highly charged mince, soaking up just enough of the spiced juices and finely chopped chillies to leave the palate with a delicate tingle. They're great for a houseful of dinner guests, or delicious for a party of one.
Provided by Urban Rajah
Categories Indian
Time 3h10m
Yield 14-16 serving(s)
Number Of Ingredients 12
Steps:
- OK, if you have time to make the puff pastry, then knock yourself out and go for it. Otherwise here's the speedier route.
- Step 1: In a large pot over a medium to high heat, cook the lamb, chillies, onion, salt, garam masala, ground coriander and chilli powder with the water until it reaches a rolling simmer and the meat has changed colour to a light brown; break up the mince to check there are no flashes of raw lamb. You should allow at least 15 minutes for this step of the process. Once cooked, pour the liquid away and leave the meat to cool. Ideally, cook the day before filling the pastry so the flavours intensify.
- Step 2: Roll the puff pastry out on a floured surface to a rectangle of 30cm x 40cm. Slice down the middle lengthways, ending up with two long pieces. Place the pieces on a large greased baking tray. Fill the middle of each the sheet lengthways with a generous portion of lamb, leaving enough pastry either side of the filling to fold over and envelope it. Seal the edge with a little milk, making sure none of the mixture escapes. Take a fork and lightly drag it in diagonal strokes across the top of the long pastry roll, then brush the surface with milk/egg whipped glaze and sprinkle the onion seeds over the top. Cut each strip into 7 or 8 individual parcels. Heat the oven to 180o/Gas 4.
- Step 3: Bake the lamb pastries for 15-20 minutes, turning the baking tin halfway through to allow the patties to cook evenly. Once the patties have a golden glaze and are puffed up, dish on to rack and allow them to rest for 10 minutes before serving these Indian style sausage rolls.
Nutrition Facts : Calories 264.7, Fat 19, SaturatedFat 6.3, Cholesterol 39.4, Sodium 262.5, Carbohydrate 14.8, Fiber 0.9, Sugar 1.5, Protein 8.8
LAMB KEEMA CURRY
This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!
Provided by Doug in Manhattan
Categories Main Dish Recipes Curries
Time 1h30m
Yield 5
Number Of Ingredients 19
Steps:
- Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
- Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
- Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
- Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.4 g, Cholesterol 60.7 mg, Fat 19.3 g, Fiber 8.3 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 145.6 mg, Sugar 6.9 g
KEEMA WITH PEAS
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
- Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium
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