What kind of dish is this?
This is an Indian stew made from ground meat and spices.
I made it with chicken, but locally, it is an expensive dish made with mutton, which was cut into pieces while devising it.
This dish was created when the Mughal Empire ruled India in the 16th century.
The details are unknown, but I think it is a naturally-born dish that mixes Persian, Central Asian, and Hindu cultures.
※Mughal Empire=Turkish Islamic dynasty that lasted from 1526 to 1858.
History② / 1st and 2nd Emperor
The 1sg Mughal Emperor had no interest in Hindu culture, but the changes came during the 2st Emperor period.
He loved the Persian culture, so he brings Persian cooks to India.
The cooks from Persia added Indian spices to their dishes.
In other words, Persian, Central Asian and Hindu cultures were mixed at this time.
History③ / 3rd Emperor
At this time, chefs were also gathered from North India, and a new cuisine was born that mixed various cultures and traditions from all over North India.
It’s unclear where the ground meat came from, but the earliest record of Keema is from this third Emperor era.
※3rd Emperor=Reigned from 1556 to 1605.
This time, I made it by adjusting the recipe of Indian people living in Japan.
Compared to normal curry, using ground meat gives it a unique texture.
Even if you only have cheap meat, changing the texture to ground meat, so I felt that it may have been born with the purpose of reusing unpopular parts and remaining meat.
Recipe of Keema
- 2 tbsp olive oil
- 1 onion / chopped
- 300 g ground chicken
- 2 tbsp curry powder
- 2 pinch garam masala
- 2 pinch cumin
- 2 pinch salt
- 400 ml water
- 15 g garlic / grated
- 15 g ginger / grated
- 1 tomato / diced
- 85 g peas
- 1 tbsp Worcester sauce
- Free Parmigiano Reggiano
- Free coriander
- Stir fry the onions. Until you like it.
- Add chicken. Stir fry. Until you like it.
- Add curry powder, garam masala, cumin and salt.Stir fry for a few minutes.
- Add water, garlic, ginger, tomato, peas and Worcester sauce. Cover and simmer on low heat for 15 minutes.
- Sprinkle with Parmigiano Reggiano and coriander.Finish.
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