India x Cuba

Keema picadillo with plantain

Name: Keema picadillo with plantain
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 500 g minced mutton (goat mince, ground goat); 1 large finely chopped onion; 1 finely chopped capsicum (green capsicum, green bell pepper); 5 cloves minced garlic; 2 cm grated ginger; 2 chopped tomato; 3/4 tsp cumin seeds; 1 tsp cumin powder (ground cumin); 3/4 tsp garam masala; 1 1/4 tsp kashmiri chilli powder; 1/2 tsp dried oregano; 1 bay leaf (indian bay leaf); 12 sliced green olives; 3 tbsp raisins; 3/4 cup green peas; 2 tbsp cooking oil (vegetable oil); 2 very ripe black spotted ripe plantain (ripe nendran banana); 1 cup basmati rice; a few sprigs coriander leaves (cilantro); Salt, to taste; Water, as needed

Keema matar and Cuban picadillo both put raisins in mince. Coincidence? We think not.

55 minTime

33 gProtein each

mediumSpice

Mince with a sweet streak2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

703kcalsame

33 gproteinsame

8 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g

Onion1 large, finely chopped

Capsicum (green capsicum, green bell pepper)1, finely chopped

Garlic5 cloves, minced

Ginger2 cm, grated

Tomato2, chopped

Cumin seeds¾ tsp

Cumin powder (ground cumin)1 tsp

Garam masala¾ tsp

Kashmiri chilli powder1¼ tsp

Dried oregano½ tsp

Bay leaf (indian bay leaf)1

Green olives12, sliced

Raisins3 tbsp

Green peas¾ cup

Cooking oil (vegetable oil)2 tbsp

Ripe plantain (ripe nendran banana)2 very ripe, black spotted

Basmati rice1 cup

Coriander leaves (cilantro)a few sprigs

Saltto taste

Wateras needed

Method

6 steps

1Heat 1 tbsp oil on medium heat, add cumin seeds and bay leaf, then onion and capsicum. Cook 7 minutes.
2Add garlic and ginger for 1 minute, then the mince. Cook on high heat for 8 minutes, breaking it up.
3Add tomato, cumin powder, garam masala, chilli, oregano and salt. Cook 5 minutes, then add peas, olives, raisins and 1/2 cup water. Simmer covered on low heat for 12 minutes.
4Cook the rice in 2 cups water with salt on low heat, covered, for 12 minutes.
5Slice the plantain on a slant and fry in the rest of the oil on medium heat, 3 minutes a side.
6Serve keema with rice and plantain, topped with coriander.

Serve it like this

Press rice into a ring at the centre of the plate and spoon keema around it. Lean three plantain slices against the rice and finish with coriander.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Keema picadillo with plantain

Make it your way

Ingredients

Method

Make it a meal