Masaaledaar Pudine wala Qimah

Spearmint growing in pot indoors in my kitchen

Mint or Pudina is my most preferred herb only next to Cilantro/Kothmir. They are so gorgeous to look at! I would have loved to dedicate a part of my garden to this herb if only there was no threat of the plants being destroyed by the rabbits or raccoons or the groundhog which I consider a menace! To grow them buy a small spearmint plant from a garden center or nursery and propogate them into as many plants as you like as they keep growing. I have them placed indoors in front of the windows in small pots and they grow very well and quite rapidly. Mint has a very pleasant, fresh and strong aroma with innumerable benefits. I add this herb, fresh and chopped mostly to all of my meat preperations as the last step just before I turn off the heat source for a refreshing aroma to the dish.

One such meat preperation in which I love to add lots of fresh chopped mint leaves is the dish I writing about today. The mint leaves enhance the flavor of the dish diffusing their minty and fresh aroma to the meat preparation and brightens it.

Masaaledaar Pudine wala Qimah – Minced Lamb/Veal meat with Mint and Spices

Qimah is one of the most loved dish in my house. It can be devoured upon as a side-dish along with a number of main dishes for a meal, or the leftovers, if any, can even be used as a filling for parathas or samosas, or between toasted bread with cheese slices as evening snacks with a warm cup of tea. I usually prepare qimah in large amounts and portion and store them in plastic microwavable and freezable food storage boxes for very long time, so that I can use this during the days I dont feel like cooking.

Masaaledaar Pudine wala Qimah – Minced Lamb/Veal meat with Mint and Spices

Ingredients:

Minced Lamb/Veal meat – 550 gms
Red chilli powder – 2 tsp
Salt - 2 1/2 tsp
Ginger-Garlic paste – 1 heaped tbsp
Turmeric – 1/2 tsp
Hung Yogurt – 1/2 cup
Garam masala – 1 tbsp
Canola oil – 1/4 cup
Cloves - 3
Green Cardamom – 2
Cinnamon stick – 2 inch piece
Dried Bay leaf/Tej patta - 1
Yellow Onions – 2, finely sliced
Tomato paste – 3/4 cup
Small Green chillies – 4, chopped
Chopped Mint leaves – 1/2 cup

Method:

1. In a large mixing bowl, add the minced meat, red chilli powder, 2 tsp salt, ginger garlic paste, turmeric, hung yogurt and garam masala. Mix it all well with a wooden spoon and keep aside.
2. Heat oil in a large non-stick frying pan at medium heat and as soon as it warms up, add the cloves, cinnamon stick and green cardamoms. Saute them for about a minute. Add the sliced onions and remaining salt and stir fry them till they are golden brown in colour.
3. Add the marinated minced meat and mix well using a wooden spoon. Cover with a lid and let it cook for about 5 minutes. Later, open the lid and break up the lumps of meat using a wooden spoon and add the tomato paste and stir well to mix. Cover the lid and let it cook for 20 -30 minutes, stirring it occasionally.
4. Later, once the water has completely dried, add the sliced green chillies and chopped mint leaves. Let it cook covered for a minute more. Serve warm.

Suggested Accompaniments: Warm Rotis or Parathas or Naan, or along with Basmato Chawal and a Vegetable side dish or just Khatti dal, or along with Khichdi and Khatta for a delicious and felling meal.

I am sending this as an entry to Grow Your Own event hosted by Andreas Recipes, and also to ‘Think Spice, Think Turmeric‘ event being hosted by Sudeshna.

And before I take my leave for today, here’s a very famous and touching song that I love, ‘Ye Galiyaan, Ye Chowbaara..’ from an excellent Bollywood movie Prem Rog. It never fails to bring tears in my eyes..

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Luv,
Mona


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21 Responses to “Masaaledaar Pudine wala Qimah”

  1. I totally agree Mona, Mint is my favourite herb along side coriander and we love keema too. Your keema here looks really tasty. :-)

  2. Mint is truly such a versatile herb Mona. your kheema looks sooo delectable..:)

  3. KEEMA LOOKS DELICIOUS..

  4. Thats a lovely keema. I love mint.

  5. Love the smell and flavour of mint. The Kheema looks yumm

  6. Wow….the kheema looks amazing.

  7. This looks really delicious, thanks for the recipe…

    Miri

  8. Hello Zaiqa, I’m writing from Italy just to say that i like your blog very much and you’ve just received a Brilliant Weblog Prize from me. Thank you for your rich and insipiring receipes :-)

  9. Welcome to Grow Your Own! Mint and lamb go so well together, and this sounds really good.

  10. This looks straightforward, and elegant, and above all, delicious!

  11. The kheema looks nicely Bhuna huwa …just like how my sister makes.

  12. Love your site Mona.. you are keeping the culture of cuisine and zaiqa alive..

    good luck and blessings/ many duas..

    Lehar.

  13. cant wait to try this recipe….

  14. shaikhmohammed Says:

    lovely and delicious. may i ask u whether we can go for beef kheema instead of lamb?

    Yes you can. The taste will be a little bit different but you can definitely use beef Qaeema instead~Mona

  15. Monaji,

    Thank you for your labor of love, sharing your treasured recipes with us in such an organized and neat manner. Re: mint being destroyed by rabbits & groundhogs in your garden, I suspect that THAT may not be the case. Rather, you may find the mint overtaking your garden, if you do not keep a close watch on it. It really does becomes a weed that is very difficult to eradicate from any vegetable or flower bed you may wish to cultivate.

    Should you have gardening queries, inclding the growing o roses, grapes, excellent apricots, peaches, etc. in your cold climate [I am in colder; where are you] please do not hesitate. I would give me great pleasure to repay you in token measure for all the joy you bring to all of us. God Bless.

    Gautam, I plant mint in pots and never in the ground for I am aware of the problem it creates. I will definitely take your advise. Thanks! ~Mona

  16. Hi,

    thanks for all your efforts………..your recipes are like blessings especially for students like us who r away from home who have never entered kitchen………thanks once again……….plz keep posting more and more recipes………jazak allah khair…..

  17. Mona, I’m from Hyderabad.And eventhough I have quiet a few freinds born and brought up in Hyd, not everyone knows the dishes I’m talking about. Your website is the first place that I have seen all the recipes that my Mom and her family cooks. We are all too familiar with the Palak gosht or qubani ka meeta or double ka meeta(shahi tukda) you have captured them all very well. I cook a lot so I can look at the pictures and imagine how it could taste and yours definitely are winner recipes. Your Dalcha and palak gosht recipe(becasue of the fact that you added Dill leaves) are what made me write this..you took me down the memory lane. I cook all the recipes from my memory becasue my Mom isn’t there anymore to guide me..so your website helps me a lot with those forgotten recipes. Keep up the good work.One more recipe you might be able to add your collection – Nargisi Kabaab/Koftey

    Aparna, thanks for the appreciation. Your request is duly noted.

  18. I love your blog. Your recipes are awesome. I tried your Double ka Meetha recipe and was able to please my tough in-laws:-)
    This keema recipe looks great. I prefer to use fresh tomatoes so how many fresh tomatoes(medium/large) can I use to substitute for the store bought tomato-paste?
    Thanks so much!!

    Komal, I am glad you enjoy my blog. Thanks for the appreciation. For this recipe, you can use around 1 1/2 cup of fresh tomato puree instead.

  19. Thanks, Mona. I tried this recipe along with your khichri recipe and they turned out so delicious. I’ll try out more recipes soon.

  20. I made this Qimah a couple times already and it was a hit! I also tried your kichdi recipe and it was really good. Thank you, Mona.

  21. Hi Mona
    I tried this kheema today & it turned out to be awesome. My family enjoyed it. Thanks a lot for the recipe.

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