How to Cook Perfect Keema & Couscous Paratha

Keema & Couscous Paratha. Keema recipe - Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes. This recipe for keema is one of the tastiest and easiest lamb mince recipes you will ever make.

Mutton Keema Recipe - Indian Kitchen Foods. Keema Curry is an Indian curry made of ground meat and minced vegetables. Mutton Keema Recipe is a gravy curry recipe made with minced meat and usually called as mutton kheema or keema eaten with Mutton Keema Recipe, How To Make Mutton Keema You can have Keema & Couscous Paratha using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Keema & Couscous Paratha

It's 100 gms of chicken mince.
It's 1/4 cup of couscous, soaked in 1/4 cup hot water for 15 minutes.
Prepare 1 of small onion, chopped.
It's 1 tsp. of ginger-garlic paste.
You need to taste of salt.
Prepare 2 tbsp. of oil.
Prepare 1/2 tsp. of cumin seeds.
Prepare 1 tsp. of coriander-cumin powder.
You need 1/2 tsp. of garam masala powder.
You need 1/2 tsp. of red chili powder.
It's 1/2 tsp. of turmeric powder.
Prepare 1 cup of atta (whole wheat flour).
Prepare 1 tbsp. of oil to knead.
It's of oil to shallow fry.

Keema recipe - KFoods brings famous Pakistan mutton and beef keema recipes, qeema dishes and more by popular chefs of Pakistan. Keema recipes are cooked very eagerly in Pakistan and India. Смотреть что такое "keema" в других словарях: Keema — Keema, Kheema or Qeema (IPA: IPA keema — [ ki:mə] noun Indian minced meat. Origin from Hindi kīmā … English new terms dictionary. Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India.

Keema & Couscous Paratha instructions

Knead the atta, 1 tbsp. oil and enough water to make a dough. keep aside. Heat 2 tbsp. oil in a pan and temper with cumin seeds. Then add the onion and saute till light brown..
Now add the ginger-garlic paste, coriander-cumin powder, garam masala powder, red chili powder and turmeric powder mixed with little water. Saute till the oil separates..
Add the mince and salt and fry till dry. Add 1 cup water and cook, covered on a low flame till done and till all the moisture dries up..
When cool, mix with the couscous and salt to taste. Keep aside. Divide the dough and the keema-couscous filling into equal portions..
Roll out one portion of the dough into a small circle. Place a portion of the filling and bring all the edges together and close..
Roll into a circle with the help of some atta and keep aside. Roll the rest of the dough in the similar manner with the filling..
Heat the tawa / griddle and fry the parathas with the help of some oil on both sides till light brown. Serve with some yoghurt or pickle..

Take a pan cook both the sides with butter or ghee. Now keema paratha is ready to serve. Indian / Pakistani bhuna keema recipe with detailed illustrations. The bhuna keema has high-fat content and low water content which makes it ideal for preservation. As Keema literally means 'minced or ground meat', it's not a particularly vegan friendly dish and it's pretty unlikely that you will find a meat-free version in any restaurant.