Kheema Recipe | Meat Kheema | Soya Mince Kheema | Mince Lamb Curry Recipe

I recently visited India and saw how different the cooking methods are there. I was quite surprised! One of the things I learned, I share in the video above.

I went to my sister-in-law's house in Gujarat and she made this delicious kheema curry for us for dinner. This kheema recipe is completely different to how I cook kheema at home and it's really tasty! I love to try out new things and learn new ways to cook, as I feel like we can all learn something and get some pearls from seeing new methods & recipes.

If you're Vegan, just substitute Soya Mince or another vegan alternative for the meat kheema!

In the video above, we are using goat meat as that is what is widely available in India. But you can easily substitute minced lamb, chicken, beef or even soya mince. It will be delicious!

So here is a video of my-sister-in-law and I in her kitchen in Navsari, Gujarat. There is no filter on this video, so you'll be getting the full "India Experience"!

Kheema Curry Recipe | Soya Mince Kheema Recipe Cooking Time: 45 mins (approx)

Serves 4 People

INGREDIENTS:

· 500g Minced Goat, Lamb or Chicken Meat or 100g Dry Soy Mince, Rehydrated

· 5 Tbsp Oil

· 1 Black Cardamon Pod (opened up)

· 2 Green Cardamon Pods

· 1 Star Anise

· 5 Cloves

· 3 Cinamon Sticks

· 4 Small or 2 Medium Onions, Finely Chopped (about 1 Cup)

· 2 Medium Potatoes cut into 2” Pieces (optional)

· 3 Heaped tspn. Ginger-Garlic-Chili Paste

· 1 ½ tspn Red Chili Powder (adjust to taste)

· 1 tspn Turmeric

· 2 tspn Coriander-Cumin Powder

· 2 Fresh, Ripe Plum Tomatoes

· 1 ½ tspn Salt

To Garnish:

· ½ Cup Green Garlic Shoots, Chopped, 25g

· ½ Cup Chopped Coriander, 25g

· ½ tspn Garam Masala

METHOD:

Heat your pan, then add the oil.

Add the Cardamon, Star Anise, Cloves and Cinamon Sticks. Let this fry until fragrant.

Then add the finely chopped onions. Let the onions cook until they turn opaque but not brown.

Add the meat of choice and stir. If you are using soy mince, be sure to squeeze out the excess water so the soy can absorb the flavours of the gravy.

Cover with a heat-proof dish in which you can add water. Add water to the dish, cover the pot and let this cook for about 20 minutes. The water in the lid will heat up and be ready if we need to add water to the curry.

Stir every 5-7 minutes to ensure it does not stick. Add some water from the lid if you notice it is sticking.

After 20 minutes of cooking, add the potatoes if you are adding them.

Let the potatoes cook for about 10 minutes.

Then add all the spices except the garnish and the tomatoes. Stir and let this cook for about 7 minutes.

Add the salt and continue cooking for another 15-20 minutes.

The meat and potatoes should be cooked by now. Check the potatoes are cooked by inserting a knife. They should feel soft.

Add water from the lid while cooking to adjust the consistency to your preference.

For the last few minutes of cooking, cover with a normal lid.

Increase the heat to high and let the curry cook for 2-3 minutes. You want to see the oil separate slightly on top of the curry.

When you see the oil on top, as shown in the video, add the garnish by mixing the green garlic, coriander & garam masala in a bowl and then sprinkling this on top of the curry.

Stir and let this cook for 2 minutes.

Your curry is ready! Enjoy with naan or roti and rice.