Keema

2 tbsp vegetable oil (don’t use olive)
1 chopped red onion
1 tsp grated ginger
1 tsp crushed garlic paste
2 tomatoes, chopped
½ kilo beef mine
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1 tsp salt
1 tsp dried Kasuri Methi
Water at hand in a jug

Whole garam masalas:
5- 6 black pepper, whole
6 cloves
1 black cardamom
1/2 tsp cumin seeds
1 star anise
1 bay leaf
A tiny piece of cinnamon
1 tsp coriander seeds

Garnish with:
Chopped coriander, tiny chopped tomatoes and chopped spring onions, lemon juice, ginger julienne, garam masala powder.

Heat oil in saucepan and add all whole garam masalas only to a hot pan and allow to splutter.

Once garam masalas are fragrant, add onions and fry until light brown, add ginger garlic and cook until the raw smell leaves the pan.

Add chopped tomatoes and a splash of water and cook until tomatoes soft and oil rises to the top, add all the powder masalas and salt.

Add mince meat and cook and stir continuously until moisture leaves the pan.

Add methi leaves and cover on medium low heat and cook until water runs dry and meat is cooked through. Should be dark brown and dry. Top with all the garnishes.

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