Keema (Mince) Karahi Recipe
This is a beautiful and flavoursome curry that is perfect to serve guests or or as a special treat for yourself and your family. For optimal results, use chunky hand-made mince as opposed to machine-made mince. For this particular recipe, I used lamb. Chicken will cook much quicker than lamb, beef or goat mince. Adjust cooking times accordingly. Serve with roti or naan.
Ingredients
- 12 ozs (or two large) finely sliced onions
- 6 tbs corn/vegetable oil
- 2 lb mince/keema of choice (for best results use lean mince from the leg of the animal, if not easily available make it with ordinary mince)
- 2 tsp finely crushed garlic
- 2 tsp salt
- 1.5 tsp red chillie powder (use 1 tsp for milder)
- 2 tsp whole cumin
- 2 tsp coarsely ground dry coriander
- 1 tsp turmeric
- 10 oz (or 4 medium sized) fresh or tinned tomatoes crushed
- 2 tbs tomato puree
- 2 tbs finely sliced fresh ginger
- 4 green chillies cut into two
- 4 tbs fresh coriander chopped
- 3 lemon/lime slices
Instructions
- Take a small bowl and add in the garlic, salt, red chillie powder, cumin, dry coriander and turmeric, mix with a teaspoon and keep aside.
- In a wok/karahi or deep pan, add the oil and onions, cook on medium heat until the onions are a golden brown.
- Add the keema/mince and fry together, stirring from time to time until the meat has browned all over.
- Add all of the spice and garlic mixture from the bowl into the wok, stir well until all the masalas mix into the mince/keema.
- Cook together on medium heat until mince/keema is almost cooked or for 5-7 mins, stirring every few minutes.
- Add the tomatoes and tomato puree, keep mixture on a medium to high heat and stir once or twice until the water from the tomatoes dries up and the mince/keema is fully bhuned (oil separates from the mixture).
- Karahi mince/keema is best served straight from the karahi/wok after garnishing with the sliced ginger, green chillies, fresh coriander and lemon/lime slices.
- Best served with chapatis, nans and also yummy with bread.