Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, keema & couscous paratha. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Keema & Couscous Paratha is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Keema & Couscous Paratha is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have keema & couscous paratha using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Keema & Couscous Paratha:
- Take 100 gms chicken mince
- Make ready 1/4 cup couscous, soaked in 1/4 cup hot water for 15 minutes
- Take 1 small onion, chopped
- Make ready 1 tsp. ginger-garlic paste
- Make ready to taste salt
- Get 2 tbsp. oil
- Prepare 1/2 tsp. cumin seeds
- Make ready 1 tsp. coriander-cumin powder
- Make ready 1/2 tsp. garam masala powder
- Make ready 1/2 tsp. red chili powder
- Get 1/2 tsp. turmeric powder
- Prepare 1 cup atta (whole wheat flour)
- Make ready 1 tbsp. oil to knead
- Prepare oil to shallow fry
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. In royal families of the Indian subcontinent. Island smile. pepper Beef keema curry, a skillet dish that makes meals easy.made with curried meat and extra garlic, serve the Indian themed dish with Pita or.
Steps to make Keema & Couscous Paratha:
- 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.
Mutton Keema recipe or the lamb keema recipe is pretty quick to make. With pretty easy to gather ingredients, the mutton keema recipe is really a life-saver when short on time. 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. Hindi क़ीमा (qīmā), Punjabi ਕ਼ੀਮਾ (qīmā), Urdu قیمہ.
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