Keema Roti Recipes

KEEMA (SPICED GROUND MEAT)

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.

KEEMA ROTI

Steps:

• Step 1.
• Heat oil in a non-stick pan, add ginger-garlic paste, mutton minced , garam masala powder, red chilli powder, turmeric powder and black pepper powder and mix well. Add salt and mix well. Cook till the mutton is done.
• Step 2.
• Add mint leaves and mix well. Transfer into a bowl, mash lightly with the back of spoon, add onions, green chillies,and dried mango powder and mix well.
• Step 3.
• Knead a dough and roll.
• Step 4.
• Place a little of the stuffing in the centre. Gather the roti in the form of pleats; press and twist in the centre.
• Step 5.
• Slightly roll it and cook on a hot tawa until both the sides are evenly cooked.
• Step 6.
• Mix together curd and chutney and serve.

ULTIMATE KEEMA CURRY

Steps:

• Fry up your sliced onion until golden brown then add your blended onions and cook until it dry & darker golden brown. Add ginger garlic paste.
• Add your fennel seeds, turmeric, paprika, salt & pepper, red curry powder& cumin seeds. Cook 3 minute You can drizzle in a little more oil if needed.
• Add tomatoes and lemon juice stir well keep simmering.
• Add your red and green peppers/capsicums. Keep simmering till mixture is paste form.
• Add your dried herbs ground cumin; ground coriander and sugar cook 2min, and then add meat.
• Cook for 5-7 min (until meat is no longer red).
• Add 1-2 cups of water simmer 20 minutes (until almost dry).
• Keep simmering add your Garam Masala and cilantro with a 3 tbl of oil.

KEEMA CURRY & RAITA

Steps:

• Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.
• Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
• Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.