I think I actually like this recipe even more than my more traditional version with minced lamb. Cooking with rose veal makes the keema much lower in fat and there isn’t any loss of flavour. In fact most people I’ve made this rose veal keema for prefer it to lamb as well.
I made this today as I am planning a big dosa dinner this evening. My kids love dosas filled with keema just like they do in our favourite dosa restaurant in Middlesbrough, DOSA.
This curry takes only about a half hour to make and the flavours mature if you make it a day or a few hours before you eat it.
- 500g minced rose veal
- 1 tablespoon olive oil
- 2 onions - finely chopped
- 2 tablespoon garlic and ginger paste
- 2 green chillies - finely chopped
- 3 tablespoon tomato puree
- 2 tablespoons cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 2 cassia bay leaves
- 150ml water
- 2 tablespoons thick plain yogurt
- 50g fresh or frozen peas
- Salt and pepper to taste
- 1 small bunch coriander leaves - finely chopped
- Heat the oil in a large frying pan over medium heat.
- When hot, add the chopped onions and fry for about five minutes.
- Now scoop in the garlic and ginger paste along with the chopped chillies.
- Stir well and add the minced rose veal and break it up with a fork so there aren't any clumps.
- Fry until cooked through and then add the tomato puree, cumin, coriander powder, garam masala, bay leaves and turmeric.
- Pour in the water and stir well.
- Add the yogurt one teaspoon at a time while stirring into the sauce and then the peas.
- Cook for a further ten minutes and then add the chopped coriander and salt and pepper to taste.