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Bahraini Spicy Minced Meat

What's The Big Idea?

This dish is popular throughout the Gulf region, where it goes by a number of different names. I have been served something similar by Iranian friends, and I suspect that originally the dish may have come from the Indian sub-continent; in Arabic it is known as "kiymeh"; lovers of Indian food will recognise similarities to "keema", both in the name and in the dish itself.

The amount and precise balance of spices vary from one area to another, but this I believe is fairly typical.

Serve with rice, and vegetables and relishes of your choice.

Shopping List

Here's the list of what you need:

  • 2 tablespoons oil, ghee or smen
  • 4 cloves of garlic, finely chopped
  • 1 tablespoon fresh ginger, very finely chopped
  • 2 medium onions, finely chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground pepper
  • 1 teaspoon paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon caraway seeds, crushed
  • 1 teaspoon turmeric
  • ½-1 teaspoon chilli powder, to taste
  • 1½lb lean beef, mutton or lamb, minced
  • 6oz fresh tomatoes, chopped
  • 1-2 tablespoons fresh coriander, chopped
  • Salt, to taste

What To Do

  • Heat the oil, ghee or smen in a large frying pan or wok. Stir fry the garlic for 1 minute
  • Add the ginger and onion, and fry for a further 7-8 minutes
  • Meanwhile, mix all the spices together in a small bowl with enough water to make a paste
  • Add this spice paste to the pan and stir fry for 2-3 minutes
  • Add the meat, and stir fry for a further 10 minutes
  • Add the tomatoes, and simmer gently for 20 minutes, stirring occasionally
  • Stir in the fresh coriander, season to taste, and serve

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