Topic: how do i make mince keema like thay do in the resteraunts in bradford

[tomato]

how do i make a mince keema like the resteraunts in bradford  thay seved it in a bowle and with a jug of warter ive tried to make the same but with no  look so far  ps this is my favorit curry  and would love to make with that great tast i allways used to ask for this curry last time i was about fifteen years ago but would be over the moon to make the same thing thankyou

[Razor]

Hello Tomato,

Welcome to cr0 mate.

Funny you should mention keema, as I had a keema sandwich (keema in pitta, with salad) last night, and thought to myself 'I should have this more often'

Keema in BIR terms, can mean a number of things;

1, Keema:  spiced minced lamb, used for making seekh kebabs and shami kebabs.

2, Keema:  spiced minced lamb, of a spreadable consistency, used as a filling for Paratha, samosa, naan and keema sandwich, (mince in pitta or on naan)

3, Keema:  Mince lamb version of your favourite curry, for example, Keema madras, keema bhuna, keema Jal Frezi and so on.

So Tomato, I'm guessing it's the 3rd option, that you are searching for?

Fenugreek, seems to be very prevalent in restaurant/TA keema's, ok, have a go at this;

Ingredients;

4 tbs Veg oil
1.5 tsp garlic and ginger paste (puree)
450g of lean minced lamb
1.5 tsp of spice mix (choose any from here; http://www.curry-recipes.co.uk/curry/index.php?board=28.0 )
0.5 tsp of chilli powder
1 heaped tsp of kasoori methi (dried fenugreek leaves)
0.5 tsp of salt
0.5 tsp of sugar
1 whole tomato, finely chopped
150ml of curry base sauce (choose any from here; http://www.curry-recipes.co.uk/curry/index.php?board=2.0 )

Method;

Heat the oil in a good frying pan

When hot, add the garlic and ginger paste, and stir continually until it has turned a light golden colour.  Do not let it burn, it will ruin the taste.

Take the pan off the heat and add the spice mix, salt, sugar, chilli powder and methi leaves.  Stir until everything is mixed thoroughly.

Place the pan back on the heat, and add the minced lamb.  Make sure that you break up the mince well to ensure that you have no big clumps of meat stuck together.

Once mixed with the spices, add the tomato, and again, mix well.  Let the pan simmer for a while, stirring occasionally, until the skins off the tomato, rise to the surface.

Next, add the base sauce, and reduce until you have your desired consistency.

NB;  Minced lamb can be quite fatty and once fried, it will release a lot of fat.  You can, if you wish, drain some of this fat off but if you do, make sure to add a further 0.5 tsp of spice mix, to compensate for what you are losing in the fat!

Just to let you know tomato, I have never tried this myself.  I'm just trying to apply some BIR principles into how I think, it may be done.

Please, let me know how you get on.

Good luck,

Ray

[Peripatetic Phil]

Keema in BIR terms, can mean a number of things;

1, Keema:  spiced minced lamb, used for making seekh kebabs and shami kebabs.

2, Keema:  spiced minced lamb, of a spreadable consistency, used as a filling for Paratha, samosa, naan and keema sandwich, (mince in pitta or on naan)

3, Keema:  Mince lamb version of your favourite curry, for example, Keema madras, keema bhuna, keema Jal Frezi and so on.

Would you agree, Ray, that (1) & (2) are somehow different from (3) ?  My feeling is that (1) & (2) are marinaded in a tandoori-style marinade in most (but not all) BIRs, one noticeable exception being Lahore 1 in London's Commercial Road who produce possibly the best Indian (sorry, Pakistani) kebabs I have ever eaten : you can even discretely take your own beer, as it is a "dry" restaurant.  (3), on the other hand, seems to me to use either a different marinade or no marinade at all.  What do you think ?

** Phil.

[Razor]

Hi Phil,

I would say that 1, is the tandoori marinated version of keema see here http://www.curry-recipes.co.uk/curry/index.php?topic=4393.0

2, and 3, on the other hand, I would describe as being pretty much the same, albeit 2, would have a much longer cook.

I have seen many reports on here as to the ingredients of Keema naan, or Stuffed Paratha and it's often reported that the keema used, is that, that I mention as 1,.

I don't relate to this whatsoever.  I have never had a stuffed paratha, keema naan or meat samosa that has been filled with seekh kebab keema, never!

I have however had all of them filled with what I describe in 2, !  Spicy minced lamb, highly flavoured with a good strong taste of methi, spreadable with a knife or back of a spoon.

Hope that makes some sense

Ray

[Peripatetic Phil]

I don't relate to this whatsoever.  I have never had a stuffed paratha, keema naan or meat samosa that has been filled with seekh kebab keema, never!

It's those regional differences rearing their ugly heads again, Ray !  "Dahn sarf" I think we'd all be horrified if our keema naans weren't stuffed with bright red, highly flavoured, mince that looks as if it has just had a very narrow escape from the tandoor ...

** Phil.

[Razor]

Hi Phil,

It's those regional differences rearing their ugly heads again, Ray

I guess it must be with that said, I'm sure Dipuraja's stuffed naan also uses seekh kebab meat, and they are in Penrith, reet up nawth.

Ray ;D

[Vindaloo-crazy]

All the keema naans I've had had what seemed to be red, extra fine blended, tandoori spiced lamb mince in them, much more finely ground mince than you'd get in a kebab; like Razor said you could imagine scraping it on with a knife or spoon, it's that fine.