Food talk
Mince without frills

The easy-to-prepare raseela keema is a foodie’s delight, says Pushpesh Pant

We have always had a weakness for keema. It began with keema matar that was served on the long-awaited once-a-week non-veg night in the hostel mess in Nainital in the late 1950s. Then we encountered keema kaleji, methi keema, keema gosht, dum ka keema (Hyderabadi) and achras in Lucknow.

We have surprised polite hosts with our unabashedly gluttonous ways polishing off platefuls of stuff topped with boiled eggs or embellished with tomatoes. We can’t forget keema samosa Salim Miyan prepared and the phirangi curry puffs. Kofta made with mince be it nargisi, chui mui or regular Mughaliya are absolutely irresistible.

Mince in chilli con carne, Bolognese sauce are perennial favourites and who can imagine a hamburger sans keema? And, this as far as we are concerned is just the tip of the iceberg. What about the Shepard’s pie, the Greek moussaka and the rest? The trouble is that the palate yearns for novelty and one is always scouting for recipes. Manjula Mausi, a favourite aunt, spent a week with us recently and insisted despite her age and ill health to treat us to some of our favourite things from childhood.

Revisiting raseela keema was like a chance reunion with a long-lost friend. This recipe allows you to enjoy mince without frills in its pristine beauty. Hassle-free preparation is ideal for days when you wish to laze and exert the least bit. The gravy eschewing tomatoes is light yet surprisingly flavourful. Do try it out.

Raseela Keema

Ingredients
Keema (lean mince from shoulder or leg) 1 kg
Vinegar (preferably malt vinegar) 2 tbsp
Onions sliced very fine 400 gm
Ginger and garlic paste 2 tbsp
Green cardamom 5-6
Cloves 4
Bay leaf 1
Cinnamon 1 inch piece
A pinch of haldi
Curds (whisked) 2 tbsp
Green chillies (slit and deseeded) 2-3
A large sprig of fresh coriander
Salt to taste

Method
Put the mince in a pan. Add the vinegar and haldi powder. Keep aside for about 20 minutes. In the meantime, heat the oil in a thick-bottomed pan. When it reaches smoking point, lower the flame and put in the bay leaf, along with the whole spices. When these begin to crackle, add the sliced onions and stir-fry till these are light brown. Add the ginger garlic paste and stir-fry briskly for about 30 seconds. Add the mince and cook on medium heat stirring regularly. Slowly stir in the curds. Cover and cook till the mince is done. Garnish with hara dhania and hari mirch. Matchstick size strips of fresh ginger are optional. Pair with roti or rice.

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