Keema — spiced minced mutton or lamb cooked until completely dry (the fat separates from the meat) — is the North Indian application of the mince technique. The goal: completely dry, separate grains of spiced mince with the fat rendered and reabsorbed. Wet keema (which pools liquid) is undercooked; correctly made keema has a specific dry, granular texture with enough rendered fat to coat every grain.
- **The initial cook:** High heat, the mince spread in the pan and left without stirring for 2–3 minutes — allowing a Maillard crust to form on the contact surface before the mince is broken up and stirred. - **The drying phase:** Extended cook over medium-high heat, stirring periodically, until all moisture has evaporated and the mince begins to fry in its own rendered fat. - **The oil separation signal:** When the fat visibly separates from the mince and the pan — identical to the Indian wet masala signal (IC-01). At this moment, the onion-spice base is already in the pan and the keema is cooking in its own fat. - **The spicing:** After the drying phase — the spices (coriander, cumin, chilli, garam masala) must be added to a dry, hot pan to bloom effectively. Spices added to wet mince dissolve rather than bloom. - **Matar keema (with peas):** Frozen or fresh peas added in the last 5 minutes — they absorb the spiced fat and produce textural contrast.
Indian Cookery Course