Keema is one of the great comfort foods of India - the kind of dish cooked at home far more often than it appears on restaurant menus. At Koyal it sits among the mains on the a la carte menu as Kid Goat Methi Keema.
What is keema?
Keema simply means minced meat. Cooked slowly with onion, spices and aromatics, it becomes a rich, spoonable curry that is eaten with bread all across the subcontinent, from Mumbai cafés to Punjabi kitchens.
Why goat?
Goat is the most widely eaten red meat in India - when a menu in India says “mutton”, it very often means goat. Kid goat is young goat, which is milder and more tender than older animals while still having more depth than lamb. Minced, it carries spice beautifully.
What methi adds
Methi is fenugreek. Most people know it as a seed, but the fresh leaves are a different thing: green, slightly bitter and deeply aromatic. Cooked into keema they cut through the richness of the meat and give the dish its character. Koyal's version brings together kid goat mince and fresh fenugreek in a cashew nut masala, which adds body and a gentle sweetness. The dish contains nuts and dairy.
What to eat with it
Keema is made for bread. Tear a Lasooni (garlic) Naan or a Tandoor Roti and scoop it up, or have it with steamed basmati rice. For a spread, pair it with one of our slow-cooked dishes such as the Lucknowi Lamb Shank or the Wild Boar Vindaloo.
Come and try it
Koyal is at 59-63 Brighton Road, Surbiton. Book a table and try a dish that tastes like home cooking, done properly.
Experience it in Surbiton
Reserve a table at Koyal - 2 AA Rosettes, Brighton Road, Surbiton
