Keema Recipe Pakistani

BEEF KEEMA (GROUND BEEF)

Steps:

• Heat oil in a medium-sized saucepan. Add onions and fry on medium-low heat till evenly brown for 10 minutes.
• Add crushed ginger and garlic and fry for 30 seconds.
• Add green chilies and fry for 30 seconds.
• Add ground and whole spices and fry for 1 minute. Add a splash of water to deglaze the pan if needed.
• Increase heat to medium and add ground beef and salt. Fry till no longer pink, about 5 minutes.
• Add 2 cups water and bring to a simmer. Lower heat, cover and let the beef cook for 30 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
• Add yogurt and stir continuously on medium-low heat for about 8 minutes.
• Remove from heat, place in serving platter and garnish with finely chopped cilantro and chilies.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

ALOO KEEMA

Steps:

• In a medium sized pot, heat the oil to medium high.
• Add the onions and saute for about 3-4 minutes or until the onion is translucent. Do not brown the onion.
• Now add the ground beef, and cook on high heat, stirring frequently for 3-4 minutes until the color changes.
• Add the ginger garlic paste, and cook for another 2-3 minutes.
• Now add in the spices and cook 5-7 minutes on high heat, while stirring frequently, until you can see the oil stirring. This is called bhunnai (searing) of the ground beef and it's important to develop the flavour of the whole dish.
• Add the tomatoes and lower the heat. Cook with a lid on for about 10 minutes to ensure the tomatoes are cooked through.
• Now add the potatoes, green chili, and 1/4 cup of water. Cook for another 10 minutes or until the potatoes are tender. If you want more gravy in the curry, add about 1/2 cup of water.
• Finish with a sprinkle of freshly chopped coriander and enjoy with roti or rice.