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Lamb Mince 500g - A-One Frozen Gourmet

Lamb Mince 500g - A-One Frozen Gourmet

Keema can be made from almost any part of Lamb meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.

HK$110.00
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Description

Keema Pav
Keema Pav Spicy Mutton Mince slow cooked with spices and loaded between buttered pav is one of Mumbai’s iconic street foods, 

INGREDIENTS
  • 3 tablespoons vegetable oil
  • 4 green cardamom pods
  • 1 black cardamom pod (badi elaichi)
  • 3 cloves (laung)
  • 1 piece cinnamon, 1-inch in size
  • 1 bay leaf (tej patta)
  • 250 grams onions, (about 2½ medium onions), finely chopped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 4 green chillies, deseeded, finely chopped
  • 350 grams tomato, (about 3½ medium tomatoes), blanched, peeled, and finely chopped
  • 2 teaspoons red chilli powder
  • 1⁄2 teaspoon turmeric powder (haldi)
  • 1 teaspoon roasted cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala powder
  • 500 grams keema (minced mutton)
  • 1 1⁄2 teaspoons salt, or to taste
  • 2 tablespoons butter, for toasting pao
  • 6 pao
  • 1 lime, cut into wedges to garnish

COOKING METHOD
  1. Place a kadhai or wok on medium heat, pour in oil. When oil is hot but not smoking, toss in green cardamom, black cardamom, cloves, cinnamon, and bay leaf. Stir fry till aromatic, about 2 minutes, then slide in onion. Sauté till golden brown.
  2.  Add garlic paste, ginger paste, and green chillies. Stir well, about 2 minutes, then slide in tomatoes. Sauté, stirring occasionally, till the tomato softens and is cooked through, about 7 minutes.
  3.  Toss in red chilli powder, turmeric powder, roasted cumin powder, coriander powder, and garam masala powder, and stir. Add keema, mix well, and cook for 5–6 minutes. Add salt.
  4.  Cook for another 3 minutes, add ½ cup water and bring to a boil. Transfer to a pressure cooker and cook for 8–10 minutes after the cooker has reached full pressure (the first whistle). Remove from heat and allow to cool before opening the cooker.
  5.  Heat butter in a pan and very lightly brown the pao. Serve keema immediately with hot pao on the side accompanied with a wedge of lime to garnish. Or slice the pao in half, leaving one side attached, and fill liberally with keema; top with a squeeze of lime juice. 
  6. Serve immediately.

Additional details

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