Chicken Mince ( Ground Breast)
Part: Ground Breast
Ground meat, called mince or minced meat outside of North America, and keema or qeema. (Hindustani: क़ीमा (Devanagari), قیمہ (Nastaleeq), (pronounced [ˈqiːmaː])) in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including, lamb, and poultry. In the Indian subcontinent, both mutton and goat meat are also minced to produce keema.
Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as kabab koobideh, adana kebabı and ćevapi. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and böreks, and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mixed with sauce and served on a bun as a sloppy joe sandwich. It may also be cooked with beans, tomatoes, and/or spices to make chili con carne.