Pork Keema

Serves 4-6    
500 grams pork mince
1 medium finely chopped onion
1 tablespoon grated garlic
1 tablespoon grated ginger
1 teaspoon Kathmandu Masala
¼ teaspoon ground turmeric
2 tablespoons soy sauce (alt. gluten free soy sauce)
Salt to taste    
 Serves 8-10
1 kg pork mince
2 medium onions finely chopped
2 tablespoons grated garlic
2 tablespoons grated ginger
2 teaspoons Kathmandu Masala
½ teaspoon ground turmeric
4 tablespoons soy sauce (alt. gluten free soy sauce)
Salt to taste


Method
Heat the oil till hot and shimmering. Add the onion and fry until it’s half cooked, careful not to brown it. Add half the pork stir and cook until it separates into grains. Add the other half and repeat. Add the cumin, turmeric, garlic and ginger, cooking till the pork is cooked through and any liquid has evaporated. Take off the heat then add the soy sauce. Check for salt.

Notes

  • We love this pork with roti or wraps, salad and fresh salsa. It might be the bad boy of the lettuce world but the crispiness of an iceberg lettuce is hard to beat here,
  • Freezes really well and keeps for a month in the freezer, it’s always worth making more and freezing it as the Keema is a great base for other dishes.


Keywords
pork
onions
garlic
ginger
Kathmandu masala
turmeric
soy sauce
gluten free soy sauce    Nut free
Dairy free
Coeliac
Fried rice
Keema
Pork patties
Ve, V, C, DF, NF