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. Keema Karahi • Cooking with Asifa. hyderabadi keema - mutton keema curry recipe - how to make mutton keema.

Hindi क़ीमा (qīmā), Punjabi ਕ਼ੀਮਾ (qīmā), Urdu قیمہ‎. Origin from Hindi kīmā … English new terms dictionary. This recipe for keema is one of the tastiest and easiest lamb mince recipes you will ever make. You can have Keema & Couscous Paratha using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Keema & Couscous Paratha

Prepare 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.
Prepare 1 tsp. of ginger-garlic paste.
You need to taste of salt.
You need 2 tbsp. of oil.
You need 1/2 tsp. of cumin seeds.
Prepare 1 tsp. of coriander-cumin powder.
You need 1/2 tsp. of garam masala powder.
It's 1/2 tsp. of red chili powder.
Prepare 1/2 tsp. of turmeric powder.
Prepare 1 cup of atta (whole wheat flour).
Prepare 1 tbsp. of oil to knead.
Prepare of oil to shallow fry.

This family curry recipe also freezes well and is adaptable to use beef mince. 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. In royal families of the Indian subcontinent. About Keema Matar Recipe: Keema matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than an hour.

Keema & Couscous Paratha step by step

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..

Pair this with rice or roti for a. Shania: Well that's Keema for you, lokey crazy. Keema Curry (キーマカレー) is an Indian curry dish made of ground meat (usually lamb) and minced vegetables. A delicious and easy mutton keema recipe which can be used to make in a lot of other dishes as well. Keema rice is one of the items commonly found on Indian takeaway menus.