Topic: LAMB MINCE IN KHEEMA

[two-sheds]

i intend to make a kheema from lamb mince over the bank holiday using Mangal kheema masala
but having to cut down on saturated fats I have three choices to reduce the amount I consume

1. heat the meat first on it own and pour off the excess fat .... but will this seal the meat and not allow the spice flavours to penetrate?

2.prepare the kheema and then skim the excess fat off after cooling...then reheat?

3.purchase lean mince from a butcher at a considerable incease in cost?

can any members of the forum advise or suggest another method

many thanks

[Malc.]

Best options would be to buy a leg of lamb and cut away any fat, then mince it. I actually buy rolled shoulder which is alot cheaper but you have to spend some time cutting away the fat. Second best option is to buy the lean mince as you have suggested.

If any of that is not desirable then the only other option would be to cook the mince through and drain off the excess fat. Don't cook it to hard and you should be ok when adding the spicing.

[two-sheds]

thanks for your ideas I think I will be going to the buthers to-morrow early

(lived not far from Brighton for the first half of my life in Cuckfield: there's no Downs up here in norfolk )

[Malc.]

Aye, Norfolk is rather flat, was driving through but 4 weeks ago. I don't know how many years you were in Cuckfield, but would you have ever graced the pubs in Lindfield back when Aromintas was still cooking up curries opposite The Bent Arms? It was a cracking restaurant that one.

[Ryu]

Very good. Thank you.