Sweet and Sour Kheema Mince
Dive into the bold and aromatic flavors of Sweet and Sour Kheema Mince, a delightful twist on traditional ground meat recipes. This dish combines tender beef or lamb mince with a tangy-sweet sauce made from soy sauce, vinegar, and honey, complemented by fragrant spices like garam masala, cumin, and coriander. Sautéed onions, garlic, and a touch of fresh ginger provide a savory foundation, while a hint of green chili adds optional heat. Simmered to perfection, this recipe delivers a luscious, spiced mince that's perfect for pairing with steamed rice, buttery naan, or flaky paratha. Quick and easy with a 45-minute prep and cook time, this flavorful meal is ideal for weeknight dinners yet special enough to impress at gatherings. Garnished with fresh cilantro, the Sweet and Sour Kheema Mince is a vibrant, crowd-pleasing dish that seamlessly blends South Asian spices with a zingy, mouthwatering twist.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb mince
- 2 tablespoons Oil (vegetable or sunflower)
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Tomato puree
- 1 Green chili, finely chopped (optional)
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 2 tablespoons Soy sauce
- 2 tablespoons Vinegar (white or apple cider)
- 1.5 tablespoons Honey
- 1 teaspoons Salt
- 2 tablespoons Fresh cilantro leaves, chopped
- 0.5 cups Water
Instructions
Heat the oil in a large skillet or a deep pan over medium heat.
Add the chopped onion and sauté until golden brown, approximately 5-7 minutes.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the ground mince to the pan, breaking it apart with a wooden spoon or spatula. Cook until it is browned and any liquid released has evaporated, about 8-10 minutes.
Mix in the tomato puree, green chili (if using), ground turmeric, coriander, cumin, and salt. Cook for an additional 2-3 minutes to toast the spices.
In a small bowl, combine soy sauce, vinegar, and honey. Stir to create the sweet and sour sauce.
Pour the sweet and sour sauce into the pan, along with 1/2 cup of water. Bring the mixture to a gentle simmer.
Lower the heat and let it cook uncovered for 10-12 minutes, stirring occasionally, until the liquid reduces and the kheema is thick and flavorful.
Sprinkle in the garam masala and cook for an additional 1-2 minutes.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or paratha for a complete meal.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 35.9 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
