Sunday, March 03, 2013

Keema Matar or Keema Koraishuti

After a long long time I bought Goat keema today. Made fresh at the meat store.

It was natural that I would make a Keema Matar with it. What we call Keema Koraishuti.

That one dish serves a lot of purpose and also freezes well. So, today we are going to have just the keema matar with rice for lunch. Tomorrow, I will dry up some of it, add a boiled egg and make sandwich. On Wednesday I will defrost the portion I am freezing today, toss it with rice or something and concoct one more dish. If I am feeling particularly creative, I might also toss some pasta in it.

This is going to be an easy week. Good job Keema Matar.

The recipe is exactly same as my old one --  Keema Koraishuti. Only this time I used the pressure cooker.


  1. Ok, now I want to be your neighbour :)

  2. Love keema matar. Ekhane shamne keema kore deye ... ekbaar anbo. Have been using the frozen and packed ones till now.

  3. Cool......

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  4. Just made this for dinner tonight! I had lamb keema at home so used that.

  5. Droolworthy keema matar. Mouthwatering here...

    today's post:

  6. And also have yummy mutton chops :)

  7. Never made it in a pressure cooker before...a good and fast way!

  8. Very tasty recipe, Try it soon.

  9. I never had something like this but it looks so good, we don't get goat here which is a pity.

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  11. Keema is indeed very versatile. In addition to the options you mentioned, you can stuff it inside bell peppers or tomatoes and bake them. Looks fancy :) I once made a variation called Keema Kaleji. Same recipe but added some kaleji and a dash of store bought keema masala (Badshah, I think.) You might want to try it (and make it better than I did and post a recipe so we can all benefit since I kinda forgot.)


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