Today we are cooking a Goat Keema, a dish that in the past I confess I have dismissed as being just fancy Indian mince and peas.
However, once you get an idea of all the different spices you use to create the meal, one realizes how much more there can be to it and how much complexity can be built into it to create those flavours
LETS GET COOKING
To start with chop up some garlic, ginger, and a red Onion. Then put Cumin seeds and Nigella seeds into a pan, let them sizzle for a bit then add in the ginger and garlic.
Take care not to let them burn or stick to the pan. That is often easier said than done but if you do just add a splash of liquid to the pan and quickly stir them off the surface.
Then mix in the Chopped red onion (hopefully cut a bit more evenly than I managed to do) and cook slowly until it starts to soften
BUILD UP SOME MORE FLAVOUR
Once that onion, ginbger and garlic mix has softened then it’s time to add some more flavour and a little heat to the party! Add in the chopped up green chilli and stir in some tomato paste.
Cook until the paste release a little oil and starts to separate, then add in turmeric, garam masala, fenugreek and tamarind paste.
At this point it all gets a bit thick so you may want to add in a little bit of water to relax things in the pan
GETTING NEAR TO THE END
Finally we now get to add in the peas and the minced goat! It seems to have taken ages to get to get to this point but really its only been about 15 minutes of cooking.
The colour of the mix looked so enticing and the aromas coming out of the pot were so amazing that I wondered if I even need to add any meat 🙂
We are nearly there though and it’s time to add in the star of the show, the goat meat, so do just that stir in the mince to break it up and combine with everything else in the party.
Once cooking nicely chuck in those peas, the frozen ones let out a bit of water so if you think things are getting dry and you are tempted to add some liquid just hold off for a moment and wait.
That is basically all that there is to it, once its all in the pan just leave it to cook through so that there is a nice bit of gravy in the pot and the mince is nice and brown.
For a bit of freshness you can scatter over some chopped parsley or coriander. If you are not going to eat the whole panful perhaps just scatter your herbs over your serving plate.
If you do have any left it makes an excellent filling for a samosa (just a hint)
KEEMA AND RICE
I had a plateful of the Goat Keema with some plain white rice and I found that to be a really good match as then you can really pick out all the lovely flavours from the Keema and you are not getting any distractions
It really is worth trying to cook and much better than any Keema I have had from the takeaway.
This is another meal inspired by reading the excellent book GOAT by James Whetlor that I have been cooking quite a few recipes from the book over recent weeks.
Goat – Cooking and Eating by James Whetlor is published by Quadrille
Check out some of the other meals I have tried from the book so far, a really great Curry Goat here and a Great Kid Shank recipe here.
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