Keema Karahi
Dive into the delightful world of Pakistani cuisine with our Keema Karahi recipe. Easy to master, this flavourful and spicy dish, featuring succulent minced meat and an aromatic blend of spices, promises a delightful culinary journey for your taste buds.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Minced Meat (beef, lamb, or chicken)
- 2 tbsp Oil
- 1 Onion (finely chopped)
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 2 Tomatoes (pureed)
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Black Pepper
- 1 tsp Salt
- 100 g Yoghurt (frozen)
- 1 Bullet Chilli
- 1 tsp Dried Fenugreek Leaves (methi)
- 1 tsp Lemon Juice
- Coriander
Instructions
- 1
Heat the oil in a large skillet or karahi over medium heat.
- 2
Sauté the chopped onion until it turns golden brown.
- 3
Add the minced garlic and grated ginger, and cook for another minute until a fragrant aroma arises.
- 4
Add the minced meat and cook for 15–20 minutes, stirring occasionally, until lightly browned.
- 5
Sprinkle in the coriander, cumin, turmeric, chilli powder, black pepper, and salt. Stir thoroughly so the spices coat the meat evenly.
- 6
Mix in the pureed tomatoes and cook until the oil separates from the masala mixture, about 5–7 minutes.
- 7
Add the yoghurt and stir immediately to prevent any curdling
- 8
Sprinkle fresh coriander, dried fenugreek, lemon and julienned ginger leaves on top for garnish.
- 9
Serve the dish hot with naan or rice.