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–+ servings

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.
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 3
4.69 from 29 votes
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Ingredients

  • 6 tablespoon (90 ml) oil
  • 1 ½ medium onion chopped
  • 8 cloves garlic
  • 3 tablespoon minced ginger
  • 1 lb (½ kg) minced meat lamb, chicken, goat, beef etc
  • 7 (800 g) tomatoes chopped finely
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon cumin
  • 2 ½ teaspoon ground coriander
  • 1 ½ teaspoon red chilli powder
  • 0.5 teaspoon garam masala
  • coriander for garnish, optional
  • green chilli for garnish, optional
  • julienned ginger for garnish, optional

Instructions

  • 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 ½ cup for chicken. Bring to a boil, then allow to simmer.
  • Simmer till the meat is ¾ 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)

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