Keema Karahi, a beloved dish from the heartland of Pakistan, is a tantalizing culinary creation that never fails to captivate the taste buds. Combining succulent minced meat with a symphony of aromatic spices, this dish offers a burst of flavors that will leave you craving for more. Let’s embark on a culinary journey and delve into the world of Keema Karahi.
A Melting Pot of Flavors: At the heart of Keema Karahi lies the marriage of tender minced meat, be it beef or mutton, with a harmonious blend of spices. The dish boasts a robust combination of red chili powder, turmeric, cumin, and coriander, which infuse the meat with a fiery warmth that tantalizes the palate. Each bite is a harmonious balance of spice and savory goodness.
The Art of Preparation: To create Keema Karahi, one must master the art of slow cooking. The meat is meticulously browned, allowing it to release its natural juices and intensify the flavors. The addition of onions, tomatoes, and green chilies further elevates the dish, imparting a vibrant freshness and a subtle tanginess.
A Feast for the Senses: As the Keema Karahi simmers on the stove, the aroma permeates the kitchen, beckoning family and friends to gather around. The sight of the rich, reddish-brown gravy, garnished with fresh coriander leaves and ginger slices, is a feast for the eyes. And as you take your first bite, the explosion of flavors dances on your taste buds, leaving you in awe of this culinary masterpiece.
The keema/mince should be lean and preferably from the leg of the goat/sheep/cow and should only be put through the mincer once! As this is not always an option, do try making it with whatever type of mince you use.
Below is the detail recipe for karahi keema!
You Can Buy Mince by Hi-G Foods
Keema (Mince) Karahi Recipe
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.