Mince Beef With Chorizo Goan Style

Recipe for Dry Mince or Stuffing Mince

Course Appetizer, Side Dish

Cuisine Goan, Indian

Keyword Beef Kheema, Beef Mince, Dry Mince, Kheema, Mince

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

500 gms Fresh Mince either Beef, Mutton or Chicken(I've used Beef)
2 Large Onions(chopped fine)
1 Large Tomato(chopped fine)
4 Green Chillies(chopped fine)
8-10 Garlic cloves(chopped fine)
2 Tsp Ginger Garlic Paste(recipe given below)
2 Tsp Jeerem Meerem Powder(recipe given below) or any Garam Masala of your choice
1/2 Tsp Turmeric Powder
1 Tsp Kashmiri Chilly Powder
1.5 Tbsp Vinegar(I like my Mince vinegary, you can alter the quantity as per preference)
1(6gms) Veg Bouillon cube(optional)
1/2 Tsp Sugar
1 Tsp Ketchup(optional)
8-10 Sprigs Coander Leaves with stem(chopped fine. Please do not miss out on this ingredient. The flavour of Mince gets elevated once you add fresh chopped Coriander)
2 Tbsp Oil
1/2 Cup Water(if using Chicken Mince)
Salt as per preference

In a wide skillet, add the Oil, Onions, Tomatoes, Chillies and Chopped garlic, Mix it well, put a lid on and place it on medium flame
Once the onions start turning translucent, add the ginger garlic paste, mix it well and put the lid on
Once the raw smell of the ginger garlic paste reduces, add the Mince, Turmeric Powder, Chilly Powder, Salt, Bouillon cube(if using), Sugar, Ketchup(if using), Water(if using chicken mince) and Vinegar. Mix it well and put the lid on and increase the flame
After about 10-15 minutes, take off the lid and you will notice alot of juices have been released from the mince. Keep the lid open and allow the mince to boil on high flame
As the juices start to thicken, add in the chopped coriander leaves, mix it well with the mince and check for Salt, Vinegar or Sugar/Ketchup
Keep Tossing and stirring the mince so that it doesn't get stuck to the bottom of the skillet
Once all the juices get completely evaporated, turn off the flame and your Mince is ready to use!
This Dry Mince can be used for stuffing Bread Rolls, Potato Chops, Panrolls, etc.
A useful Tip:- If using for stuffing Panrolls or Potato Chops, let the Mince rest till it cools down to room temperature and then stuff, specially if you're going to freeze the panrolls or potato chops to be eaten later.

Also, using hot and sometimes even warm stuffings can cause the outer covering to soften and tear open

Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don't like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.

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Source: https://chrizzosgrubscene.com/2019/07/17/recipe-for-dry-mince-or-stuffing-mince/