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Pakistani
Pakistani Karahi Keema
55 min total5 prep50 cook3 servings
ClassicLow-Carb
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
pantry
- 6 tbspoil
- 7tomatoes chopped finely
- 1.5 tspsalt
- 1.5 tspcumin
- 0.5 tspgaram masala
produce
- 1.5 mediumonion (chopped)
- 8 clovesgarlic
- 3 tbspminced ginger
- 2.5 tspground coriander
- 1.5 tspred chilli powder
- 1coriander (for garnish, optional)
- 1green chilli (for garnish, optional)
- 1julienned ginger (for garnish, optional)
meat
- 1lb minced meat (lamb, chicken, goat, beef etc)
Steps
- Begin by heating the oil in your pan or pot.
- Once heated, add the onions, garlic and ginger and saute till brown
- Add the minced meat and brown.
- Once sufficiently browned, add all the spices and 1 cup of water for lamb, beef or goat and 1/2 cup for chicken.
- Bring to a boil, then allow to simmer.
- Simmer till the meat is 3/4 of the way cooked.
- This will vary for the kind of meat you have but I find the times to be around 25 minutes for lamb and mutton, 35 minutes for beef and 10 minutes for chicken.
- Once this stage is reached, add in the tomatoes.
- Continue to simmer on medium-high until the water begins to dry out and the oil starts to separate from the curry.
- You will need to stay near the stove constantly at this point to ensure the water dries without allowing the curry to burn.
- Once the water has mostly evaporated and the consistency is of your liking, turn off the heat.
- Garnish with julienned ginger, green chilli and chopped coriander (optional)
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
