Topic: mince keema

[tomato]

hi there can enybody give me a mince keema curry like the one i used to love  to eat in bradford thees were fantastis  currys thank you all

[Razor]

Hi Tomato,

I know exactly what you mean, and I too would love a recipe.  If I recall correctly, does it have a hint of cinnamon to it?

Certainly the 'Keema Sandwiches' from my local does.

Ray

[Unclefrank]

Could do start off with this recipe http://www.curry-recipes.co.uk/curry/index.php?topic=5958.100
I have made this recipe a lot of times and its great wonderful taste.

[PaulP]

I make a keema peas using a recipe from www.mamtaskitchen.com:

http://www.mamtaskitchen.com/recipe_display.php?id=10048

The recipe states to blend a mixture of onions and stuff and then fry until brown. I don't attempt this any more as raw onions blended are pretty hard to brown. Instead I just finely chop and fry as normal.

My wife likes this dish more than my BIR cooking, and prefers the taste of this one over the same dish from my favourite TA.

NB: This is not the same keema that you get on a keema nan, which appears to be closer to a kebab mix.

Cheers

Paul

[George]

I make a keema peas using a recipe from www.mamtaskitchen.com:
http://www.mamtaskitchen.com/recipe_display.php?id=10048
The recipe states to blend a mixture of onions and stuff and then fry until brown. I don't attempt this any more as raw onions blended are pretty hard to brown. Instead I just finely chop and fry as normal.
My wife likes this dish more than my BIR cooking, and prefers the taste of this one over the same dish from my favourite TA.

Many thanks for flagging up this recipe. I tried it this evening and agree it's very tasty.

I ate the first half of what I made, before adding the suggested garam masala. Then, I added a little garam masala to the second half. It went downhill. I thought it tasted best with the garam masala left out.

[PaulP]

Hi George,

I don't use any powdered garam masala when I make it. I just start the fry with the whole spices.
I usually add a little mix powder, say 1 teaspoon and cut down a little on the coriander powder to compensate.

Cheers,

Paul

[George]

Paul - You know, thinking about it, we're as bad as each other, i.e. in potentially misleading anyone else who might decide to try that recipe. When you first recommended it, you mentioned that you co0ok the onions a different way but you didn't say anything about changing the spice mix to mix powder. This could make a big difference, which you only revealed later.

I didn't do that but I did reduce the lamb, onions, ginger and garlic by 50% whilst keeping the spice quantities the same (effectively for double strength). This could also make a big difference.

[PaulP]

George, I should have said in my original post that I use that recipe with a few changes.
But the changes are quite subtle really and you got to enjoy a tasty meal.

I've never found that adding GM late to a dish actually improves it for me.

Cheers,

Paul

[976bar]

Mince Keema hasn't been a big topic on here and to be honest, I don't really go for it except in Naan breads. However, I woke up around 2 am on Sunday morning with an idea buzzing in my head for the use of Keema, which I will keep to myself for now, but I would like to know the best recipe for Mince Keema please

Maybe Shami/Sheik/ kebab mixture will do the same job, but I just want to experiment on something here

[PaulP]

Hi 976bar,

This recipe isn't like the keema in a keema nan. My experience of keema nan was usually a lot of red food colouring and very finely minced lamb, with the flavour more akin to a kebab mixture. Very nice though!

Cheers,

Paul