Recipe: Tasty Keema & Couscous Paratha

Keema & Couscous Paratha. Also it is missing cumin (this is a MAJOR ingredient in keema) as well as a couple cinnamon sticks and some cloves. We have never eaten this with Raita usually with some parathas or pooris over basmati rice. This is like the desi meatloaf recipe: lazy night cooking as it is super quick and easy.

Ingredients of Keema & Couscous Paratha

1. Prepare 100 gms of chicken mince.
2. It's 1/4 cup of couscous, soaked in 1/4 cup hot water for 15 minutes.
3. You need 1 of small onion, chopped.
4. It's 1 tsp. of ginger-garlic paste.
5. Prepare to taste of salt.
6. Prepare 2 tbsp. of oil.
7. It's 1/2 tsp. of cumin seeds.
8. Prepare 1 tsp. of coriander-cumin powder.
9. Prepare 1/2 tsp. of garam masala powder.
10. You need 1/2 tsp. of red chili powder.
11. Prepare 1/2 tsp. of turmeric powder.
12. You need 1 cup of atta (whole wheat flour).
13. It's 1 tbsp. of oil to knead.
14. It's of oil to shallow fry.

You may use any kind of ground meat to make this recipe, such as mutton (quite commonly used for this recipe in Pakistan), chicken and even turkey. Actually, keema is the only Indian beef recipe I've ever heard of, period (though about half the time I go with lamb intead). As opposed to whole pieces of meat, ground meat really allows garam masala to penetrate in, resulting in an extremely flavorful dish. This recipe for Indian masala kheema, or meat mince, can be made with any meat you prefer???chicken, lamb, pork, goat meat, or any combination such as minced pork and veal???but has become synonymous with lamb as this is a pantry staple in India.

Keema & Couscous Paratha instructions

1. Knead the atta, 1 tbsp. oil and enough water to make a dough. keep aside. Heat 2 tbsp. oil in a pan and temper with cumin seeds. Then add the onion and saute till light brown..
2. Now add the ginger-garlic paste, coriander-cumin powder, garam masala powder, red chili powder and turmeric powder mixed with little water. Saute till the oil separates..
3. Add the mince and salt and fry till dry. Add 1 cup water and cook, covered on a low flame till done and till all the moisture dries up..
4. When cool, mix with the couscous and salt to taste. Keep aside. Divide the dough and the keema-couscous filling into equal portions..
5. Roll out one portion of the dough into a small circle. Place a portion of the filling and bring all the edges together and close..
6. Roll into a circle with the help of some atta and keep aside. Roll the rest of the dough in the similar manner with the filling..
7. Heat the tawa / griddle and fry the parathas with the help of some oil on both sides till light brown. Serve with some yoghurt or pickle..

Masala kheema is a flavorful combination of onion, garlic, ginger, spices, meat, and tomatoes, making a comforting dish that is easily accessible. Keema or qeema is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton (i.e., goat meat or chevon) or other kinds of meat with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, and spices. Keema can be grilled on a skewer, and called seekh kebab, or used as a filling for samosas or naan.. Not every curry requires long, slow simmering.