Author Topic: Lamb Keema Rice by Abdul Mohed  (Read 2173 times)

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Offline Razor

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Lamb Keema Rice by Abdul Mohed
« on: October 26, 2011, 12:28 PM »
Recipe provided by abdulmohed2002 - moved here by Razor

Lamb Keema Rice

Ingredients

Lamb keema  2 chef spoons (boil, drain and put a side)
Oil  3 tbsp
Onion  half finely sliced
Pinch of salt (according to taste)
8 Spice  1 tsp (heap)
Tomato puree  half a tsp
1 takeaway container full of rice (pre cooked basmati rice, heated in the microwave for 2 minutes)
(you could use red and green colouring if you wish)

Garnish
Coriander

Method

1.   In a frying pan, pour the oil, onion and salt and cook until it is fairly golden.
2.   Add the keema and stir well for 2 to 3 minutes.
3.   Then add the 8 Spice and tomato puree; stir well for 2 to 3 minutes.
4.   Finally add the rice and stir well for 5 minutes over medium heat.
5.   Garnish with coriander.
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Online Secret Santa

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Re: Lamb Keema Rice by Abdul Mohed
« Reply #1 on: July 23, 2012, 03:37 PM »
Is Abdul still around?

When he says boil the keema does he mean to literally boil raw, minced lamb in water? If so why and for how long? Why isn't it fried or fried with spices?
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Online Unclefrank

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Re: Lamb Keema Rice by Abdul Mohed
« Reply #2 on: July 23, 2012, 03:48 PM »
Hi SS i just boil the lamb mince in water until the water has grease on top then drain and rinse the boiled mince.
Been a while since i cooked this but in time would be around 10-15 minutes once the water has started to boil.
Its boiled first to get rid of the fat taste from the meat instead of frying then pouring the fat away.

Here is a picture
http://www.curry-recipes.co.uk/curry/index.php?topic=6090.0
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Re: Lamb Keema Rice by Abdul Mohed
« Reply #3 on: July 23, 2012, 04:39 PM »
Hi SS i just boil the lamb mince in water until the water has grease on top then drain and rinse the boiled mince.
Been a while since i cooked this but in time would be around 10-15 minutes once the water has started to boil.
Its boiled first to get rid of the fat taste from the meat instead of frying then pouring the fat away.

Here is a picture
http://www.curry-recipes.co.uk/curry/index.php?topic=6090.0

Thanks for that UF.

I did find a response from abdul saying exactly what you've said, i.e. "Your absolutely right, you boil the lamb and then drain to reduce excess fat."

It does go against the grain with me to boil minced meat but I do see the logic of reducing the fat. Then again do you really want to reduce the fat? Surely that's where a lot of the flavour is and it could be spooned off at the end of cooking instead.

I do like the look of it from your pictures though.
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Offline Malc.

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Re: Lamb Keema Rice by Abdul Mohed
« Reply #4 on: July 23, 2012, 06:16 PM »
Do you not think that the only reason they boil it in the BIR is to save time at the final cooking stage? I'm sure id opt not to boil the mince at home, but if I did, I would be tempted to infuse the water with spices first.


 

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