Keema

Keema 

Een Indiase gehaktschotel met geurige kruiden. Lekker met naanbrood of chapati en een frisse salade.


Keema is a traditional meat dish from the Indian subcontinent. It is typically minced mutton curry (lamb or goat) with peas or potatoes. Keema is also sometimes used as a filling for samosas or naan













Ingredients:
200g minced meat 
1 large onion, 1 inch ginger, 2 cloves garlic - blend
1 potato (diced) - You may want to dice it and then boil it first.
1 tsp coriander and cumin mixture (blend/powder)
2 tsp meat powder meat (I used more)
1/2 cup water
coriander leaves (sliced)
1 cup peas
salt and seasonings to taste
ghee/oil (or mix of both)

1) Saute blended ingredients. Add in the curry powder.
2) Add the minced meat until its cooked. And then the potatoes and water.
3) Cook for 5-10 mins. (longer if you do not boil the potatoes first) *Some people add diced tomatoes 
    too.
4) Add the peas. salt and seasoning to taste.
5) Simmer for about 5 mins.

Can be eaten with Chapati / Naan / Prata / French Loaf...You can even cook further to use this as fillings for Samosa.