India x Cuba
Keema picadillo with plantain
Keema matar and Cuban picadillo both put raisins in mince. Coincidence? We think not.
55 minTime
33 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original703kcalsame
33 gproteinsame
8 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
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.
