Keema Matar

Why must the mince brown rather than steam?

Because browning is where the flavour of the dish is manufactured. Meat that hits a hot pan in a single layer develops a deep savoury crust; meat piled into a crowded pan drops the temperature, releases its water, and simmers in it, ending up grey and faintly boiled-tasting. The fix is to give it space, use a high flame, and resist stirring for the first three minutes. If your pan is small, do it in two batches rather than accepting the compromise.

How do you know minced meat is cooked through?

Mince is riskier than a whole cut, because grinding spreads any surface bacteria right through it. A steak can be pink in the middle; mince should not be. Look for a uniform brown with no pink or red streaks anywhere, and juices that run clear rather than tinged. Where you have a probe, 75C in the mass of the meat is the number to reach. In a covered pan at a steady simmer for twenty minutes this happens comfortably, but it is worth confirming rather than assuming.

Why do the peas go in so late?

Because they need five minutes and the keema needs thirty. Peas added at the start turn the dull olive colour of tinned peas and go mealy, losing the sweetness and the pop that justify their presence. Five minutes uncovered at the end is enough for frozen peas, which are blanched before freezing, and about eight for fresh ones. They should still be distinctly green on the plate.

Should it be wet or dry?

Moist, with the masala clinging to the mince and very little free liquid in the pan. Keema served in a pool of gravy is usually the result of too much water added at the covering stage, and the remedy is simply to take the lid off and let it reduce. A drier keema is what goes into a pav or a paratha; a slightly looser one suits rice. Reduce it to whichever end you need in the last few minutes rather than adjusting water earlier.

Which mince should you buy?

Mutton mince from shoulder gives the best result, with enough fat to stay succulent through a long cook. Chicken mince is leaner and quicker but dries easily, so it needs a shorter simmer and a little more oil. What is worth avoiding is buying mince that has been sitting out in the open at room temperature; ask for a cut to be minced in front of you, get it home cold, and cook or freeze it the same day. Ground meat spoils faster than any whole cut because so much more surface is exposed.

Is keema a good source of iron?

It is one of the better ones, since haem iron from red meat is absorbed far more efficiently than the iron in plant foods, and mince makes a modest quantity of meat go a long way. That is relevant given how common iron deficiency is in India, though it is a dietary contribution and not a treatment for diagnosed anaemia. Our iron-rich Indian foods list covers the vegetarian side, and building actual meal plans around requirements of this kind is the work taught in the sports nutrition course.

How should leftovers be handled?

Cool the pan quickly and refrigerate within two hours, then use it within two days or freeze it for a month. Reheat it once, until it is steaming hot throughout rather than merely warm, which matters more with mince than with most things. It is excellent the second day in a paratha or stuffed into a pav. The same mixture, thickened and cooled, makes the filling for samosa in the non-vegetarian version.