Topic: Keema but not a keema

[currygold]

Hi all
Although I have been a member of this site for a few years now, I haven't left feedback to any of the many excellent recipes I have tried and that is because I do not consider myself anywhere near qualified or experienced to do so.
So, if anyone feels offended by my posting a recipe, please accept my apologies.
I strongly suspect I have posted this in the wrong place 

My Take on a Keema
Ingredients:
500g lamb mince (but works well with beef or pork)
3 tblsp vegetable oil
6 cloves
2 bay leaves
3 green cardamons
2 medium onions (chopped)
1 hpd tsp garlic paste
1 hpd tsp ginger paste
2 medium tomatoes (skinned and chopped)
1/2 tsp turmeric pwdr
1/2 tsp salt (more if prefered)
1/2 tsp black pepper
1 hpd tsp garam masala
1 hpd tsp cumin pwdr
1 tsp chilli pwdr
2 hpd tsp corriander pwdr
100ml water
Handful of peas
2 tsp lemon juice (jif or similar)
Chopped fresh green chillies (optional)
Method
Brown the mince in a dry pan, drain off fat and set mince aside.
Add oil to pan - medium heat
Add cloves, bay leaves and cardamons fry for about 15 secs.
Add onions, fry for about 10 - 15 mins.
Add garlic and ginger paste, cook for about 5 mins.
Add spice powders, salt and pepper, stir in for about a minute
Add tomatoes, fry for about 10 mins til mushy
Add the browned mince and the water
Allow to simmer for 10 mins or until the keema is the consistency you prefer
Add lemon juice and peas. (and fresh chillies if using) Cook til peas are done.

[Peripatetic Phil]

Hi all
Although I have been a member of this site for a few years now, I haven't left feedback to any of the many excellent recipes I have tried and that is because I do not consider myself anywhere near qualified or experienced to do so.
So, if anyone feels offended by my posting a recipe, please accept my apologies.
I strongly suspect I have posted this in the wrong place 

I cannot imagine /anyone/ taking offence at a recipe from a first-timer.  We all have to start somewhere, and posting a recipe is a darn sight more constructive than most other things !  So, welcome to the club, and I will leave it up to others to advise where the recipe might best go : given the absence of any base, I suspect most will recommend under "Traditional Indian", but of course if you know of the recipe (or a similar one, without base) being used in a British Indian Restaurant, then under "BIR Recipes" would also be a good option.

** Phil.

[PaulP]

Hi Currygold and welcome to the forum.

The recipe you posted certainly looks like a keema curry recipe to me and is quite similar to one I use slightly modified from www.mamtaskitchen.com

The use of minced chicken is a little unusual but I was given a chicken keema once made by an Indian work colleague and it was delicious with just the right amount of bite.
I suppose you don't see minced chicken very often in the supermarkets.

Cheers,

Paul

[currygold]

Thanks Paulp - was supposed to be lamb mince, not chicken. Have ammended. 

And thanks for the encouragement Phil. 

[Secret Santa]

Hello currygold

I can see from the ingredients list that it has the makings of a very nice curry.

Have you tried any of the other keema recipes here and if so how do you think it compares?

[976bar]

Hi Currygold,

Welcome to the forum and the recipe looks really nice. Hope to see more from you in the future

[natterjak]

Hi currygold. Thanks for posting the recipe, looks very good to me and similar in some ways to Ifindforu's pre-cooked chicken recipe, which I find very authentic BIR. So I will be trying this one. I also think that if someone hasn't posted in two years then there must be something special about a recipe which prompts them to break that posting duck