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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.
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Prep Time 5 minutes
Cook Time 50 minutes
Servings: 8 People
Ingredients Method

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

Method
 

  1. 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.
  2. In a wok/karahi or deep pan, add the oil and onions, cook on medium heat until the onions are a golden brown.
  3. Add the keema/mince and fry together, stirring from time to time until the meat has browned all over.
  4. 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.
  5. Cook together on medium heat until mince/keema is almost cooked or for 5-7 mins, stirring every few minutes.
  6. 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).
  7. 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.
  8. Best served with chapatis, nans and also yummy with bread.