Keema Karahi

Ground meat dishes are one of my favorite Pakistani dishes, and Keema Karahi recipe would be among top-10 Pakistani ground meat recipes. Karahi-based recipes are mostly popular in India and Pakistan because of their rich flavour.

So, get ready for an adventure! You are about to leave on a trip that will take you to a world of exotic flavors and tantalizing spices! Get ready for the ride!

Keema’ means minced meat in Urdu, and a ‘karahi’ is a wok-like, wide pan made of cast iron, which it is made in. Any recipe that uses a karahi is usually prepared quickly and with simple ingredients. That’s a win-win situation! What more could you want? A delicious medley of flavors, and it doesn’t even take long to cook? Yes!

About Keema

Most of the cuisine of the Subcontinent can be traced back to the Mughal era. Since the traditions and cultures of both Pakistan and India are quite similar, the food has much in common, too. They use many of the same spices and ingredients. Even the cooking methods and utensils are similar.

My keema karahi recipe is the ideal Bakra Eid or Eid ul Adha recipe. Eid-ul-Adha is celebrated by slaughtering goats, lambs, camels, or cows. Muslims around the world celebrate by cooking delicious meaty recipes on this day.

You can make my Keema karahi recipe for your next Eid party and amaze your guests.

Benefits of Keema or Minced Meat

Keema or mince meat can be made from chicken, mutton-lamb, and beef. Keema is a very nutritious ingredient for your regular diet. The body absorbs much more iron from minced meat as compared to solid pieces of meat.

It is also a very rich source of protein and several other minerals and vitamins.

Why My Recipe?

The beauty of this keema curry recipe lies in the simple and easily available ingredients used in it. The keema can come from a meat of your choice and liking, but I will recommend you use beef as it is juicy and flavourful. Onions, tomatoes, ginger, and garlic add a strong flavor to the meat.

The spices used are most likely present in your pantry all the time. Coriander, cumin, red chili powder, and salt combine to give this curry an unbeatable kick.

This keema karahi recipe is one of the easiest one-pot recipes, served with soft naan or a chapati. Some of my related ground meat recipes you may like Aloo keema, Keema matar, Shami kebab, Kachay keemay ke kebab, Keema pulao.

Reasons to Love this Recipe

• The recipe for keema karahi is easy to follow and simple. No complicated, long steps that require a lot of work.
• A quality recipe calls for quality ingredients. Most of the fresh produce and spices used in keema karahi are probably in your pantry or refrigerator.
• This one-pot dish is perfect for any occasion and dawat.
• You can easily use leftovers for the filling of a sandwich, taco, or tortilla filling with vegetables of your choice.

Ingredients

Here’s a list of the basic ingredients required to make keema karahi. These may already be available in your kitchen cupboard. You can easily make tweaks in the ingredients as per your taste. Also, check out my post on basic pantry items every kitchen must have.

• Minced meat (beef or lamb): choose whichever meat you prefer for this recipe. You could opt for chicken mince, lamb, or beef, as we have chosen here.
• Cooking oil: You could substitute oil with butter or ghee for a rich flavor.
• Ginger-garlic paste: ground ginger garlic paste is essential to this recipe. Don’t skip it!
• Cumin seeds (zeera): Cumin seeds give this recipe a mellow earthy aroma.
• Black pepper
• Crushed red chilies: We have used a combination of crushed red chili or chili flakes and chili powder for extra spiciness. If you can palate spicy food, you can omit one of the two forms of spices to reduce the heat.
• Red chilli powder
• Garam masala powder: Garam masala or mixed spice powder adds a wonderful aroma and flavor to the final dish.
• Salt, to taste
• Medium-sized tomato, finely chopped: Tomatoes are another key ingredient in this recipe that helps add a decadent gravy-like texture.
• Yogurt: Yogurt helps increase the dish’s tanginess.
• Ginger, thinly sliced
• Green chillies
• Fresh coriander leaves
• Finely sliced ginger, green chilies, and coriander are added when the dish is complete. As a garnish, they add color and aroma to the final dish. You can also add lemon wedges and juice before serving.

See the recipe card for quantities.

Instructions

Follow my step-by-step picture guide for making Keema Karahi recipe. Whether you are new to cooking or a student away from home looking to satisfy your cravings for desi food like home, I will walk you through the process, from preparing the ingredients to cooking to perfection. You can also check the recipe card below and save or print it if you like.

Sizzle the Aromas:

• Place a sturdy pan on the stovetop and pour 1/4 cup of cooking oil. Heat the oil over medium heat.
• Add 1 tsp of cumin seeds (zeera) and let them sizzle in the hot oil until they turn a rich brown, releasing their aromatic essence.
• Now, introduce 1 tsp of ginger-garlic paste and sauté it for a minute. You’ll be greeted with the delightful fragrance as it combines with the cumin seeds.

Introduce the Meat:

• Add 200g of minced meat (beef or lamb) to the pan. Maintain the heat at medium and stir occasionally to ensure even cooking.
• Keep a close eye on the meat, and cook it until it loses its moisture and transforms into a beautiful golden brown, brimming with flavor.

Spice it Up:

• Sprinkle in 1/2 tsp of black pepper, 1/2 tsp of crushed red chilies, 1/2 tsp of chili powder, 1/4 tsp of garam masala powder, and salt according to your taste.
• Let these spices blend and infuse their magic into the dish. The amalgamation of spices will create a tantalizing aroma.

The Tomato Tango:

• Now, introduce one medium-sized tomato, finely chopped, into the mix. This will add a luscious base to the dish.
• To create a delicious sauce, pour about half a cup of water and cover the pan. Allow it to simmer over low heat for approximately 15 minutes.

Add yogurt:

• Once the tomato has softened, gently mash it into the mixture, allowing the water to evaporate. This will result in a rich and aromatic base for your Keema Karahi.

Green Garnish:

• Add 3-4 green chilies (adjust to your preferred spice level), sliced ginger, and a generous tablespoon of fresh coriander leaves to the Karahi to elevate the flavor and presentation.
• Cover the pan again and continue cooking over low heat for an additional 5 minutes or until the oil starts to separate, indicating that the flavors have beautifully amalgamated.

Serve Hot:

• Your Keema Karahi is now ready to be savored. Serve it hot, paired with naan, roti, or steamed rice. The dish is a testament to Pakistan’s culinary heritage, a symphony of spices and textures.

Hint: The best type of mince to use here is hand-cut keema, or ‘haath ka keema’.

How to Serve

This delicious, hearty, and meaty dish is best served with a piping hot naan from the tandoor. You can also serve it with chapati, roti, or paratha. Some people prefer rice, too.

You can serve a refreshing fresh green salad to balance the decadence of the karahi. It also pairs well with a yogurt, mint dip, or tomato chutney.

If you want to serve another curry alongside the keema, your best choice would be a mixed vegetable sabzi or a light daal curry. The rich and spicy keema will pair well with either.

Pro Tips

• Use hand-chopped minced meat for the best results. Machine-chopped mince is usually too fine, and the consistency will not be optimal for this recipe. Hand-chopped mince is chunkier, absorbs the flavors better, and gives you a tastier bite.
• You could add some vegetables to this recipe if you like. Peas, potatoes, or diced capsicum can all make a great accompaniment to the hearty meat. You could even add some cottage cheese or paneer.
• You can adjust the spices according to your palate.
• Because this recipe cooks quickly in a karahi, always keep an eye on the meat. Nobody likes a charred or burnt meal!
• Using chicken mince will reduce the cooking time because chicken cooks much quicker than beef or mutton.

Substitutions

• Keema: I always make this recipe with ground beef, but you can use chicken mince or lamb if you prefer.
• Tomatoes: Any karahi recipe usually calls for a lot of tomatoes. You can use half the quantity and substitute the rest with yogurt. You can also substitute fresh tomatoes for tinned tomatoes.
• Ghee/Butter: If you want a decadent and authentic taste, use ghee or butter instead of oil.

Using Leftovers

Keema is a versatile ingredient. You can use leftovers in several ways.

• Pasta: Boil some pasta and make a basic tomato paste, or use a store-bought one. Add the pasta to the paste with the keema. Heat it for a tasty keema pasta.
• Sandwiches: Add mayonnaise, ketchup, mustard, lettuce, and onions to some bread, and top with the keema to make a delicious sandwich.
• Eggs: You can add leftover keema and cheese to eggs and make a delicious omelet.

Equipment

The basic equipment that I have used to make this keema karahi recipe are as follows:

• Wok or Karahi: A deep, wide pan.
• Cutting Board and Knife: to chop vegetables
• Wooden or Metal Spoon: For stirring and sautéing
• Spatula: for turning and stirring
• Grater (optional): to grate the ginger and garlic

I have also compiled a handy list of all the basic kitchen equipment that you need, so if you are a student in a foreign country, a new couple, or you just moved abroad, follow this post: basic kitchen pantry items to find out more about every kitchen must have item.

Storage

You can store the cooked Keema karahi in your fridge for up to 4 days. It also freezes extremely well!

You can freeze it for up to two weeks. When you want to use it, simply let it thaw at room temperature and then heat it up in the microwave.

FAQ

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