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Saturday, 23 November 2013

Keema Spicy Minced Meat

A great little dish to feed hungry children. It doesn't take long to make, is very tasty and it can be a fun meal. When I was a child there was a dish called Savoury Mince , which I guess was a drier version of a bolognese sauce, perhaps adapted by Aussies. I always loved it the next day on toast for breakfast.
Well this is similar but far tastier and you have it with naan bread or chapatis or even a wrap.
It is Indian in origin and whilst I would like to think the savoury mince had its origins here we didn't eat Indian food then. A curry was made with Keens Curry Powder  and was enough to turn you off curries for life, particularly bad if it was added to a bĂ©chamel sauce.
We have become very sophisticated in our tastes since then and embrace all of these flavours.
Put less chilli in it if you are serving it to little children, but it is good to introduce them to a bit of spice, gradually. Easily adaptable and quantities increased if needed.

1/2 kilo beef mince
1 onion finely chopped
1 clove garlic
1 teaspoon minced ginger
1/2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 cup plain yoghurt
1 teaspoon salt
2 tablespoons chopped coriander
1 cup peas  ( optional )
canola oil

For serving

1/2 cup plain yoghurt
2 tablespoons chopped mint and coriander
mango chutney
naan, chapati or flat bread

Heat the oil in a fry pan and sauté the onion and garlic until soft. Add the mince and stir and turn until just browned. Add the ginger, cumin, coriander, and turmeric, and continue to fry as you mix the spices in. Add the salt and yoghurt and mix in as it cooks. If using the peas add now. Lastly add the coriander. Depending on the mince you use i.e. the fat content you may want to add some more yoghurt. Cook for another 10 minutes on a gentle heat. Adjust the seasoning.
Serve in a bowl on a platter with the condiments.

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