Beef Keema Recipe

One of my favorite South Asian recipes is beef keema. I usually make it with a tomato and onion base (recipe by Kulsoom here). Beef Keema Recipe!

So I was fascinated when I saw a dish in the Salt’s Pepper Village cookbook that excluded tomatoes entirely. Instead, the book’s recipe calls for a liberal quantity of yogurt, which adds acidity as well as creaminess to the meal. Best Beef Keema Recipe!

One of the numerous Pakistani cookbooks I took back from Islamabad this August was the Salt’s Pepper Village cookbook. Pakistani cuisine bloggers frequently complain about the scarcity of Pakistani cookbooks, so I went on a little journey this time to discover some (Mr. Books has a surprisingly good collection, FYI). One of the most comprehensive and intriguing cookbooks I purchased was Salt Pepper Village by Mahmood Akbar, founder of the Salt’s Pepper restaurant empire. It focuses on traditional Pakistani food but also has a mix of well-known and unusual dishes, like chicken tikka and green tomato curry. Chicken Tikka is the Best Beef Keema Recipe.

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Tips For Beef Keema Recipe:

• The quality of the meat is important! Because the recipe requires minimal ingredients, high-quality beef is essential. Before cooking the meat, I would also consider draining it to eliminate any blood and extra water.
• Many people are afraid of cooking with yogurt because it may curdle. To avoid this, allow the yogurt to get to room temperature before adding it, reduce the heat in the pot, and add it at the finish of the meal. Beef Keema Recipe!
• You may alter the amount of oil and water in the dish to your liking. Simply keep an eye on the meat as it cooks, stirring every few minutes to prevent it from adhering to the bottom of the pan.

Why Accurate Is this Cooking method?

Because of the browning procedure and braising of the ground meat curry to intensify the ingredients, the flavor of this Pakistani keema dish is completely delicious. Bhuna means to stir-fry on high heat, hence bhuna keema is made by frying mincemeat with spices on high heat. Beef Keema Recipe!

Bhuna keema has a unique and stronger taste than typical keema curry. Cooking it in a wok or large-bottomed vessel, such as a frying pan, provides for ample scorching surfaces. I made lamb keema with ground lamb, but you may use any red meat.

INGREDIENTS

For this keema dish, we only need basic Indian curry ingredients. What matters is that the components be as fresh as possible. Beef Keema Recipe!

• Ground meat: This bhuna keema can be made using ground lamb, beef, or mutton mince. The best bhuna keema is cooked with 20 percent fat beef mince. Low-fat lamb leg mince, on the other hand, is a healthy alternative. (This is what I did.)
• For this dish, I cooked freshly sliced onions. You may also use pre-fried onions if you have them on hand. Half a cup of fried onions is required.
• Tomatoes: I used fresh tomatoes, but you could use canned tomato puree or paste instead. The cooking time will be shortened.
• Garlic, ginger, and chilies: Use fresh spices to make the best-tasting keema brimming with Indian flavor.

• This necessitates the use of freshly minced ginger, garlic, and chiles. In a food processor, mix ginger, garlic, and chilies and mince them together.
• Red chili flakes: I like the flavor of red chili flakes, although red chili powder can also be used.
• Cumin and coriander: I have a bottle of pre-roasted and ground cumin and coriander in my pantry at all times. Roasting enhances the taste significantly.
• Dry roast cumin and coriander separately in a skillet over medium heat for a few seconds until fragrant. Beef Keema Recipe!
• Then, crush it into a fine powder and keep it at room temperature in airtight jars for up to 30 days. This powder can also be used in various Indian chicken recipes. If you’re in a hurry, use ordinary ground cumin and coriander instead of roasting.
• Other Indian spices: Other Indian spices are widely available. If you don’t have 1 or 2 spices, you may skip this step. Turmeric, whole cinnamon, entire black cardamom, cloves, and pepper are all required. You may also use ground spices instead of whole spices.
• Cilantro and julienne ginger are frequently used as garnishes.
• Lemon wedges: Because these are personal tastes, I’d offer them together.

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Beef Keema Recipe

Author: Faizan Cuisine:Pakistani Courses:Main Course Recipe Keys:Beef Keema Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time:1 hour Total time:1 hour 5 minutesServings:4 servingsCalories:374.9 kcal Best Season:Available

Description

One of my favorite South Asian recipes is beef keema. I usually make it with a tomato and onion base (recipe by Kulsoom here).

Ingredients

• ⅓ cup oil canola/sunflower/vegetable
• 1 large yellow onion thinly sliced in half rings
• 1 tablespoon ginger and garlic paste
• 4 green chilies sliced lengthwise
• 1 lb. ground beef
• 1 teaspoon salt or to taste
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1 bay leaf
• 4 cloves
• ½ inch cinnamon stick
• 1 black cardamom
• 1 teaspoon red chili powder
• 1 cup yogurt brought to room temperature

Instructions

1. In a medium saucepan, heat the oil. Fry the onions for 10 minutes on medium-low heat, until uniformly brown.
2. Fry for 30 seconds with the crushed ginger and garlic.
3. Fry the green chilies for 30 seconds.
4. Fry for 1 minute with the ground and whole spices. If necessary, add a dash of water to deglaze the pan.
5. Increase the heat to medium and stir in the ground meat and salt. Fry until the meat is no longer pink, about 5 minutes.
6. Bring 2 cups of water to a simmer. Reduce the heat to low, cover, and let the meat simmer for 30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan.
7. On medium-low heat, add the yogurt and stir continuously for about 8 minutes.
8. Remove from the heat, transfer to a serving tray, and top with finely chopped cilantro and chilies.

Video

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