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.
Ok, now I want to be your neighbour :)
ReplyDeleteLove keema matar. Ekhane shamne keema kore deye ... ekbaar anbo. Have been using the frozen and packed ones till now.
ReplyDeleteCool......
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Thanks & Regards
Bensie Dorien.
Just made this for dinner tonight! I had lamb keema at home so used that.
ReplyDeleteDroolworthy keema matar. Mouthwatering here...
ReplyDeletetoday's post:
http://sanolisrecipies.blogspot.in/2013/03/sunday-special-mutton-curry-robibarer.html
And also have yummy mutton chops :)
ReplyDeleteNever made it in a pressure cooker before...a good and fast way!
ReplyDeleteVery tasty recipe, Try it soon.
ReplyDeleteThnks
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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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.)
ReplyDelete