paratha or naan. Keema can be made from almost any meat and can be cooked by stewing or frying. It can be used to make kebabs and is also sometimes used as a filling for samosas or naan. Here are eight keema recipes that would leave you licking your fingers.
Recipe By Chef Niru Gupta
Minced meat marinated and cooked in layers of ghee, and aromatic spices. A rich, meaty and wholesome delight.
Recipe by Chef Niru GuptaOne of the gems of Awadhi cuisine, keema matar is basically a curry made with minced meat and fresh bursting of stimulating flavors and eclectic spices.
Keema Matar is a popular dish across India
Recipe by Chef Marut Sikka
This flavourful biryani made with minced lamb meat (keema), dry fruits, rose water and a rich variety of masalas. It has it all to be a star at any dinner party.
Recipe by Chef Jitendra Kumar
Give meaty twist to your favourite tea-time snack samosa with this recipe. These dough pockets, stuffed with keema masala mixture and fried crisp are delightful.
5.Potato Chops with Keema
Keema could serve as an excellent samosa filling
Recipe by Chef Niru Gupta
Mould these loaded chops with a mix of potatoes and mutton keema mixture, wrap them in breadcrumbs and fry them crisp.
6.Juicy Lamb Burger
Recipe by Chef Ayesha Grewal
Juicy lamb keema patties placed between soft burger buns along with lettuce, onions and tomatoes. Perfect for when hunger strikes at an odd hour.
7.Dhabe da Keema
Recipe by Chef Aditya Bal
Missing the spicy, greasy and delectable dhaba food from your last road trip? Try this recipe that brings together the authentic flavours of minced mutton mixed with Indian spicec, tangy tomatoes and lime juice.
Recipe by Chef Aruna Sharma
Tender kofta balls made with minced mutton and masalas, cooked in a flavourful curry spiced with cardamoms, garam masala, ginger-garlic paste and a whole lot of creamy yogurt.
Try these meaty delicacies at home and impress everyone.
Keema is a traditional meat delicacy popular across the Indian subcontinent. The word ‘Keema’ is believed to have been borrowed from the Turkish word ‘Kıyma’, which means minced meat. Keema was a popular breakfast staple in the Awadhi cuisine during medieval India. It was an age when the royal families took their culinary affairs almost as seriously as their administration. The khansamas (royal cooks) of several Mughal rulers and Nawabs, invented many keema delicacies to please their beloved king and the royal appetite of the court. One of the most popular ways to make keema is as a dry curry served with
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.