Lamb Keema Masala

Keema is a traditional South Asian dish which is spelt in a few different ways. Kheems, Qeema or the better known spelling Keema.The word Keema is thought to be borrowed from Greece, although it is also thought to be of Turkish origins.Typically Keema is either minced goat or lamb with potatoes and peas, but other meats like chicken and fish can also be used instead.What’s Keema Naan?Keema naan is naan bread stuffed with moist Keema mince. The Keema meat can be a minced goat, Lamb, or fish.The meat is cooked with onions, ginger and garlic, and other spices in a little oil. The mixture is stuffed into a naan and then baked in a clay oven.What Is Keema Made Of?In South Asia, ground goat or Lamb is used for a Keema, but beef, pork, and chicken are also used. Keema is also used as a filler for naans and samosas.Can Lamb Keema Be Frozen?Most curries can be stored in a freezer, as long as it is left to cool down long enough. Once the dish has cooled, it should be stored in airtight containers and put into the freezer.How Do You Reheat Frozen Curry?Place the frozen curry in an oven dish and let the curry defrost thoroughly for at least twelve hours.Once the curry has defrosted completely place the dish in the oven and warm through. Microwaves can be used but can over cook the sauce.Lamb Keema MasalaLamb Keema MasalaDo You Wash Keema Before Cooking?Keema should be washed and drained thoroughly before cooking. The meat can be left to drain and then placed on a paper towel to drain any excess moisture.How Long Does Curry Last In Freezer?Curry can be stored for up to three months in a freezer that is at a constant temperature. If stored in a refrigerator it can be kept for up to four days.How Do You Know When Keema Is Cooked?Keema should be fried with spices in a little oil for fifteen minutes on a medium heat. This will seal the meat and make sure it is cooked thoroughly.Lamb Keema MasalaLamb Keema MasalaHow Many Calories In A Lamb Keema Masala?ServingCaloriesCarbsFatProtein350gm45017gm20gm30gm1lb58322gm25gm38gmHow To Make Keema Masala From ScratchTake two medium tomatoes, a handful of one-inch fresh ginger pieces, seven garlic cloves and blend into a fine paste.Add three tablespoons of oil to a deep pan and heat. Add sliced onions and fry on medium heat for eight to ten minutes or until they turn a light brown.Add blended tomato paste and stir. Fry on medium heat for two to three minutes, or until the oil separates.Add Tumeric, chili, coriander, cumin powder, and stir. Add two to three tablespoons of water and fry on a low heat for two to three minutes.Add into the onion mixture the minced lamb, stir to cover the meat with spices and cook on high heat for two to three minutes until the meat sears.Add a little salt, crushed cardamom, stir and cook on a high heat for fifteen minutes. Stirring often, so the meat doesn’t burn and stick to the pan.Add more water to cover the ingredients and stir well. Cover and cook on a low heat for approx thirty minutes. Stir occasionally.Add garam masala, Kasuri methi and cook on a low heat for two minutes.Add thin slices of ginger, chopped chili, chopped coriander, stir and fry on a low heat for two minutes.Serve with garlic, naan, or hot rice.Lamb Keema MasalaLamb Keema MasalaLamb Keema MasalaLamb Keema MasalaIndian Lamb Keema MasalaIndian Lamb Keema MasalaLamb Keema MasalaLamb Keema Masala Lamb Keema MasalaLamb Keema MasalaLam Keema MasalaLam Keema Masala

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