What do you do with the meatballs(unsauced) other than fixing another spaghetti and meatballs dinner?
Well, you make Keema-matar 🙂
‘Keema‘or ‘Kheema’ simply means ‘minced meat’.’Matar’ is Hindi for ‘peas’. So this recipe is simply , ground meat cooked with spices and peas. Mutton is very popular among non-vegetarian Indians. So mutton is the choice of meat for keema purpose in traditional Indian cooking.I cooked it with ground chicken.I love to add peas in Keema.It looks like green jewel.You can of course live without it.
I had first Keema experience, back when I was doing my Masters in South India and staying in girls hostel(dorm).Every Sunday they served special meal in ‘mess'(cafeteria).One chicken dish and another was keema.If you are late in getting to the mess that day, chances are, you may have to satisfy yourself with regular food. Cooked with southern spices, I remember the aroma. It was very spicy and bit tangy for my taste. Tanginess caught me off guard. It took me a while to get used to it
So getting back to meatball. Ideally you will make keema with ground meat of your choice. I was working in reverse.I crumbled the cooked meatball and cooked it with spices. Keema can be on dry side or it can have gravy.It is your choice.
Since, each one of us liked this dish REALLY WELL. it will be regular in our home 🙂