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