A kheema dish originally refers to any kind of minced meat (typically lamb, chicken and beef) fried with onions, ginger, garlic and a certain spice mix. Kheema is so versatile as it can be used as a filling in almost anything. In Malaysia, one can savor either chicken or beef kheema as a filling in kebabs in pasar malam (night market). My mom used to make chicken/lamb kheema as a filling for her homemade currypuffs. In the U.S, one can find kheema in tacos, tortilla and burritos or even chili dips. Here, I used minced turkey meat and fried it with Indian spices. This goes well with sandwiches and chapatis too!
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