Pakistani•comfort

Keema Curry

This classic Keema is something many Pakistanis will have grown up eating. It's super, easy, delicious and so so versatile!

Ingredients

Quantities are shown as originally provided.

1/2 cup oil (add more if needed, see notes)
2 medium to large onions (chopped)
8 cloves garlic
1 inch ginger
3 large tomatoes (chopped)
1.1 lb minced meat (minced. I used lamb in this recipe)
1.5 tsp salt (or to taste)
2.5 tsp ground coriander
1.5 tsp ground cumin
1 tsp red chilli powder
1 tsp paprika (optional, can substitute with deghi mirch or Kashmiri red chilli powder)
1 tsp coarsely crushed black pepper
3/4 cup peas (if using) (frozen or cooked fresh)
a handful of freshly chopped coriander

1
Add everything into a deep pot aside from the oil, peas and fresh coriander. Mix everything together, ensuring all the ingredients are well distributed
2
For lamb add 125ml/0,5 cups of water. For goat, add 375ml/1.5 cups of water. For beef, add 625ml/2.5 cups. For chicken, no water is needed. Bring the mixture to a boil, then cover with a lid and simmer on low heat for 45 minutes for lamb, 1.5hrs for goat, 2hrs for beef and 20 minutes for chicken. Give everything a stir after every 15-20 minutes, making sure to keep breaking up the minced meat. Here is what my cooking looked like once the time was up
3
Once the time is up, take off the lid, turn the heat up to high and allow the water to dry out, stirring often. Once the mixture looks dry, add in the oil and begin to sauté the curry. Keep stirring vigorously to help the curry break down - this entire process can easily take around 15 minutes. You'll know the sautéing process is done when the meat has darkened significantly, the oil has begun to rise at the edges and when it seems like the curry will catch at the bottom of the pan if you sauté it any longer
4
If using peas: Add the peas and 125ml/0.5 cups of water. Cover the curry again and allow this to simmer on low for 10 minutes
5
Keema is ready! Garnish it with fresh coriander before serving