Pakistani Karahi Keema
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.
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  • 4tbsp oil
  • 1medium onion, chopped
  • 3cloves garlic
  • 2tbsp minced ginger
  • 320grams minced meatlamb, chicken, goat, beef etc
  • 4.5 (190g)tomtoes chopped finely
  • 1tsp salt
  • 1tsp cumin
  • 1.5tsp ground coriander
  • 1tsp red chilli powder
  • 0.5tsp garam masala
  • corianderfor garnish, optional
  • green chillifor garnish, optional
  • julienned gingerfor garnish, optional
  1. Begin by heating the oil in your pan or pot. Once heated, add the onions, garlic and ginger and saute till brown
  2. Add the minced meat and brown.
  3. 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.
  4. 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.
  5. 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.
  6. Once the water has mostly evaporated and the consistency is of your liking, turn off the heat.
  7. Garnish with julienned ginger, green chilli and chopped coriander (optional)

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