Keema Karahi

60 mins
Serves 1
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Directions

  1. 1Add ghee and oil to a pan.
  2. 2Add lean beef mince, salt, garlic and ginger blocks, and six tomatoes.
  3. 3Remove the skin from the tomatoes.
  4. 4Add turmeric, coriander, cumin, paprika, and black pepper powder.
  5. 5Cook for 10 minutes with the lid on.
  6. 6Remove the lid, then add yogurt and garam masala.
  7. 7Cook this out for a few minutes.
  8. 8Add a bit of water if it seems dry.
  9. 9Put the lid on and simmer for 15-20 minutes.
  10. 10Add coriander, ginger, and fresh green chili.
  11. 11Mix for another 5-10 minutes.

Ingredients

  • ghee
  • oil
  • lean beef mince
  • salt
  • garlic and ginger blocks
  • 6 tomatoes
  • turmeric
  • coriander powder
  • cumin powder
  • paprika
  • black pepper powder
  • yogurt
  • garam masala
  • water
  • coriander
  • ginger
  • fresh green chili

Equipment

pan

Tips

  • Remove the body armor (skin) off the tomato.
  • Use shell pasta for leftovers so the keema sits inside the pocket of the pasta.