Keema in Bengali & Indian Cooking: Things to Know

The word Keema means minced meat. In the Indian and Asian subcontinent keema is considered as one of the popular meat delicacies.

The Turkish word ‘Kıyma’, is the root for the word keema which actually means keemad meat. During the Awadhi or medieval time this was one of the staple breakfasts.

There is no doubt that the royal administration took their culinary affairs very seriously. The royal appetites are being quenched by the khansamas (royal cooks) with their hand-crafted dishes.

Keema with naan or paratha is one of their popular dishes. From kebabs to samosas, it is being made with it.

The quality of the keema depends on the type of the meat from where it is being obtained.

Keema in Bengali & Indian Cooking

Uses of Keema in Bengali & Indian Cooking

Keema is the flavor of Mughlai cuisine which is being blended with aromatic spices to make it much more extravagant.

There are some of the spices like cinnamon stick, bay leaves, star anise, cumin and coriander seeds, black cardamom pods, peppercorns of garam masala.

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You can find this keema in Saudi Arabia and Pakistan kitchens in almost every house. Fresh herbs and aromatic spices are being used here. Let us check how to prepare the authentic Keema.

Perfect Keema

The meat for the keema can be of meat or other choices like beef or lamb. The art of fine chopping is being used here.

It is being said that Bengalis love keema with peas. So, the size will be much smaller or macro for the keema or keemad.

Then take fortified butter or ghee or refined oil to cook the aromatic spices like cinnamon stick, bay leaves, star anise, cumin and coriander seeds, black cardamom pods, peppercorns of garam masala with chopped onion, tomatoes, ginger garlic paste.

Add some usual masalas like turmeric, cumin and coriander.  Finish it with green peas, then ghee in the hot charcoal to bring the tandoor flavor. You can cover it with a lid and serve it after sometime so that the smoky flavor is retained.

Dhabe Ka Keema

The mutton recipe is always different in case of dhaba which makes it much spicier and more authentic.

The mix of different masalas and aromatic spices complements the roti or parathas. Here milk, lemon juice, sugar, tomato, capsicum and aromatic spices are added to it.

Keema Dum / Mughlai Keema

Keemad meat with some aromatic spices is being cooked with ghee after a perfect marination. It gives you a wholesome delight as served with roti or parathas.

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Keema Matar

This is a causal recipe in which keema along with some aromatic spices is being cooked with ghee after a perfect marination along with green peas.

You can add aromatic spices like cinnamon stick, bay leaves, star anise, cumin and coriander seeds, black cardamom pods, peppercorns of garam masala with chopped onion, tomatoes, ginger garlic paste. Add some usual masalas like turmeric, cumin and coriander.

Keema Biryani

Generally, biryani is cooked with large tender pieces of mutton or chicken but here it is being cooked with keemad meat. The recipe of the biryani is the same, only instead of big pieces you can use keema.

Keema Samosa

The process of keema is the same as the aromatic spices along with chopped onions, tomatoes and ginger garlic paste is being used to cook the keema. Then make small samosa pockets of maida and put it inside it and fry it.

Keema Aloo

Here in this recipe apart from other aromatic spices like cinnamon stick, bay leaves, star anise, cumin and coriander seeds, black cardamom pods, peppercorns of garam masala with chopped onion, tomatoes, ginger garlic paste.

Add some usual masalas like turmeric, cumin and coriander to make the keema. Along with-it small potato cubes are separately fried and added to it. You can garnish with cilantro leaves in the end.

Questions & Answers:

How Does Keema Taste?

The keema tastes like meat but is very fine and chewy. The way you cook will make it much better in taste.

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What Spices Go with Keema Meat?

You can add aromatic spices like cinnamon sticks, bay leaves, star anise, cumin and coriander seeds, black cardamom pods, peppercorns or garam masala in Keema.

Do You Need to Wash Keema Meat Before Cooking?

It is not recommended to wash the keema meat.

How Do You Fry Keema?

You need to be very cautious while you fry the keema as you “do not” stir fry it but rather you let the keema stay on the pan for sometime till you see the crust and then cook it thoroughly.

Can You Eat Raw Keema?

No, you cannot eat raw keema.

Do You Fry Onions Before Keema?

Yes, actually onions are the first thing that you fry before keema.

How Do You Know When Keema is Cooked?

When you see the keema turning brown and soft, the hardness is gone and oil is oozing out from it then you can understand that the keema is cooked.

How Do You Cook Keema So It's Soft?

You marinate the keema with lime juice or curd to make it soft and juicier.

Can You Fry Keema in Butter?

Yes, you can fry the keema in butter. Make sure you put enough butter to fry it properly.

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