NEVER Cook Ground Meat This Way Again — Try This Old Indian Trick

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com NEVER Cook Ground Meat This Way Again — Try This Old Indian Trick Grey, watery ground meat is almost always the result of one habit: breaking it up in the pan right away. The fix described here is to press the whole pound into the hot pan as a flat slab and leave it untouched for four to five minutes, letting a dark crust form on the bottom before flipping and then cutting it into chunks. Several other adjustments work alongside that: choosing 80/20 ground beef or lamb rather than lean meat so there is enough fat for browning, taking the meat out of the fridge fifteen minutes early and patting it dry, and salting only after browning to avoid pulling water out prematurely. Spices are fried briefly in the reserved fat rather than sprinkled over the meat, and a spoonful of tomato paste is fried until it darkens before any liquid goes in. #keema #Indiancooking #keemarecipe #Punjabicooking#Indianrecipe