Mutton Keema
スパイスの海を泳ぐ肉の粒！野性味あふれる重厚なインドの挽き肉
Description
Finely minced lean meat and fat of mutton. Has incomparably stronger taste than chicken/pork mince, possessing intense punch and fat sweetness that withstands spices.
Classification: For Maniacs,Meat,Deep Richness
Shops selling Mutton Keema
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Minced mutton(or lamb)
Instructions
- Heat Ghee (or oil) in a pot, temper with whole spices like cumin, cinnamon, cloves.
- After frying onions and garlic-ginger paste, toss in mutton mince (Keema), fry firmly on high until red color completely vanishes and it becomes crumbly to evaporate odor.
- Add tomatoes and powder spices (coriander, Garam Masala etc.), simmer until fat oozing from meat floats on the sauce surface into Keema Curry.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Mixed mince (beef/pork mix to sub for umami and abundant fat)
Pairing
Keema Curry, Samosa (meat-filled), Seekh Kebab
Trivia
[Hardcore] 'Keema' means 'minced meat' in Hindi. Chicken/pork Keema curries are common in Japan, but in Indian streets/restaurants, 'Keema' absolutely standardly refers to this rich, punchy Mutton Keema.
Eating tips & etiquette
[Unique Eating] Sandwich Keema Curry (Keema Matar) spicily simmered with green peas in fluffy bread (Pav), biting junkily along with the meat juices!
Allergen
None