Recently i found out that some people take the onions, ginger and spices with them to the meat shop and when they buy keema, they request the shop wala to pop the onion and all that stuff into the machine along with the keema … so that it gets evenly crushed and distributed ..
now , I was also told that once they have done that , they will have to use the keema immediately , like no freezing …
Can anyone share their expert advise if we do freeze the onion mixed keema … will it not work well with kababs?
maiN apnii **'honewaali be-Gham'**** se jald ma'loomaat kar ke aapko bataauuNgaa...bas intizaar farmaaiye, aapke buRhaape se qabl yeh saaniHaa ho jaayegaa, iA :D**
It is also one of those myths CB. I have done it many times where I had made seikh kababs and frozen them to make them later.
If you go kabab houses they have kababs on skewers for hours waiting for customers and when they get orders they put them on flame.
thanks Mirch and Tiger .. my concern is that onions dont usually freeze well, they leave water when they defrost , which can make the keema runny and non sticky ... wouldnt that be the case here?
thanks Mirch and Tiger .. my concern is that onions dont usually freeze well, they leave water when they defrost , which can make the keema runny and non sticky ... wouldnt that be the case here?
You are right , but you do not use lots of onions , they are here and there so they will not make your kabab runny and if you put them on fire out of the freezer and do not thaw them then you will not face any issues.
CB i get that done with my keema n it freezes really well but if u defrost it it tends to have a lot of water in it, if u are using it for cooking ,it doesnt make too much of a prob.Now kebabs are a differnt story ,u have to make them immediately or use some bread crumbs in it,n once done freeze em,n when u put them in hot oil or on hot grill ,they cook nicely coz the water evaporates.
I dont do that anymore coz the meat ppl dont mince it finely and after washing it there was too much water n i had to do it again in the chopper,but mabe where u live ,the butcher will mince it finely.
Ohhh dear i almost forgot the fact that keema needs washing too … thanks so much rosetta for bringing that point up … you are right once things get mixed into the mince it can become really difficult to wash the kema and obviously kabab formation will be extremely difficult coz we need a strong texture for it
well , I always wash keema khalil … if the meat shop is using boneless meat to make keema , I give it a very light wash .. but if they are just making keema out of what ever they like … I wash it thoroughly with vinegar first and then water … I cant be consuming all that blood , now can i :no:
Yup , its every important to wash keema .. it has tonns of bacteria in it ...
You cannot washout bacteria from qeema , the only way to get rid of that bacteria is to cook and eat them with your qeema. Ask anybody if you do not believe me.
you do NOT wash qeema...if you do, then you lose all it's juices and hence it's taste...i never heard anyone washing qeema. :)
It is not washed in my family either , but lot of folks do wash it. We put so much masala in qeema that you cannot tell the difference of taste between the washed and unwashed qeema.
… thanks so much rosetta for bringing that point up … you are right once things get mixed into the mince it can become really difficult to wash the kema and obviously kabab formation will be extremely difficult coz we need a strong texture for it 
… blood is no good .. better get it out of the keema rather then eating it