Spicy Kheema is a very popular dish made with a combination of minced meat, ginger and garlic, spices and fresh herbs. It is exceptionally delectable dish that goes extremely well with any Indian flat bread like roti, chapatti or paratha.
Kheema or mince meat is extremely versatile and you can just make exotic variety of dishes by just changing the masala which can result in a great new taste each time. Spicy Kheema is spicy, juicy and tangy dish. The spicy kheema can be either with rotis or hot rice. They can also be used to stuff your wonderful crispy samosas, popularly known as kheema samosa or stuffed in filo pastry/ puff pastry parcels, sandwiches or simply eaten with hot naans too.
Kheema and roti is one of the excellent combination dishes that are usually served during breakfast. It is a very healthy and nutritious dish usually recommended to be eaten by athletics, growing children etc. It is generally eaten during the early mornings by most Muslim families following the Ramzan fasting. This keeps the stomach filling and energizing. Kheema, keema or Qeema is a traditional Indian meat dish. Originally this word meant minced meat but now the dish is also called by this name itself, for example Kheema mutter (a combination of minced meat and green peas cooked in a spicy gravy), Kheema mutti Indian meat patties (minced meat marinated in a spices and made into patties and fried), Kheema ka kofta etc.
Kheema can be made from almost any meat and can be cooked by stewing or frying and can be formed into kababs. Traditionally the ingredients in cooking the Kheema in South Asia includes minced meat, ghee/ butter, onions, garlic and ginger together with spices including cinnamon, bay leaves and cloves. Some varieties may include peas (mattar) and or liver (kaleji). Often times, to give it enhanced richness, kheema is cooked in ghee instead of oil.
To prepare this exotic and spicy Kheema, wash and drain the minced meat and keep aside. Heat little oil in pan and add finely chopped onions, ginger and garlic and fry till the onions turn golden brown and then add the tomatoes. Saute well. Add chili powder, coriander powder and turmeric powder and fry until fragrant. Add 1 ½ cups of water and bring to boil. Add minced meat, curry leaves and green peas and mix well. Cook for about 15 – 20 minutes in a covered pan or pressure cook the kheema.
The specialty of this dish lies in the cooking style. The spices used are minimal and the secret lies in cooking it to the right second. The spices used in the dishes vary from one another & the form & its addition time give a different & distinctive taste & flavor.
Spicy foods are believed to stimulate the appetite by setting off the flow of saliva and gastric juices, a nutritionally important effect for people in tropical areas where the oppressive heat acts as an appetite suppressant. If you love spicy and hearty homemade food with the thought of eating something hot (fiery) to spice up your senses on a chilling winter then this is just the excuse to stroke that indulgence and start preparing the spicy kheema. Hence do try this spicy recipe and enjoy its taste. Click on the below link for detailed recipe:
Kheema (Minced Lamb) is used so often in Indian food not just as part of a main course but also in breads and starters. Made so often all over the Indian sub continent; each region has its own unique way of cooking minced lamb. Kheemey ki Lukhmi is a popular dish served as a starter in the authentic Hyderabadi weddings and other celebrations. The dark, rich minced lamb of the Hyderabadi kheema makes for a fine main course; the flavor of the soft, juicy meat is every bit as pleasing as its appearance.