Al Kabeer Minced (Kheema) Meat. Review on Al-Kabeer Meat

After marriage, my wife is not very keen on eating either kheema or cooking it. However, I do have a lot of yummy memories of Nariman Point in Bombay where I used to work, I usually frequent to one joint which used to make a great kheema with Rumali roti.

I learned to make kheema. In the starting phase, I used to purchase kheema from the mutton shop but the site and the process of making kheema was not something I enjoyed. In 1997-2000 period, there was not a supermarket culture in bombay where u could spot a Al-kabeer minced meat easily. I spotted a joint accidentally which used to sell Al-Kabeer frozen meat. I liked the packing which looked like big sausage. The cylindrical, long pack used to be as hard as ice and was neatly sealed in the end by metallic rings.

When thawed, the texture of the meat was very nice, pink and fresh and yes, I never had a faul smell from it. Those days, there were no Internet, so I started making kheema by first reading some Femina article. Over time, I learned to make a few varieties like with green peas.

The Al-Kabeer minced meat is not easily available in Hyderabad or probably I don’t find much time to go home shopping. But, yes, if I spot one, I would sure grab one and give another try on making the spicy, yummy kheema the old Bombay way.