This Pakistani Keema recipe is a quick and easy minced beef recipe that is perfect for busy weeknights. It’s cooked on high flame and is made with onions, tomatoes and whole spices. SO good. It goes perfectly with other Pakistani recipes such as daal, jeera rice and kachumber salad. Don’t forget to add this green chutney to make a complete meal…yum!
- 4 tablespoons oil
- 2 onions + 1/2 onion keep separate, we will add the 1/2 onion later in the recipe
- 3 to 4 whole black peppercorns
- 2 cloves lavang
- 500 grams beef mince beef ka keema
- 2 to matoes chopped
- 1/2 teaspoon turmeric powder haldi powder
- 1/2 teaspoon kashmiri lal mirch powder
- 1/2 teaspoon zeera powder
- 1/2 cup water
- 1/4 cup yogurt
- 1/4 cup chopped coriander
- 1 inch ginger piece julienned
- 1 green chilli sliced
First thinly slice the two onions. Heat oil in a wok or large pot, and fry the onions (the 2 onions, we will use the other half onion later in the recipe) in oil until golden brown. Remove from the wok, and place on plate. Set aside. We will use these fried onions later in the recipe.
Now in the same wok, add the whole spices and cook for a few seconds. Then add the keema and cook on medium high flame until the water evaporates.
Now add the tomatoes, 1/2 thinly sliced raw onion (the one we set aside), spices and yogurt. Add water and cook for 5 to 10 mins on medium low flame until the oil separates.
Remove the lid, add the fried onions (which we fried in the first step), the green chillies, ginger and mix thoroughly. Cook on high flame for another 2 to 3 minutes while stirring, until the oil separates. Garnish with chopped coriander and serve.