- 500 gm ground meat / mince, beef / mutton / lamb
- ½ cup oil, see notes 1
- 2 medium (325 gm) onion, sliced, about 2 cups)
- 3 medium (300 gm) tomatoes, chopped
- 1 tablespoon cumin powder, preferably roasted and grounded
- 1 ½ tablespoon coriander powder, preferably roasted and grounded
- ½ tablespoon red chilli flakes, less or skip to reduce heat
- 4 cloves
- 8-10 black pepper, or less
- ½ inch cinnamon stick
- 1 whole black cardamom
- 1 tablespoon minced green chili , or less
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 tablespoon lemon juice
- ½ cup yogurt, whipped
- 2 tablespoon butter, optional
- 3-4 jalapeno peppers, thick slices
- 2 inch ginger, cut in julienne
- ¼ cup fresh coriander, chopped
- ¼ teaspoon black pepper powder, preferably freshly grounded
- In a wok or large pan fry the onions in hot oil for 10 minutes on medium heat until light golden. Stir occasionally in the beginning for even cooking then more frequently as onion slices start to separate as threads.
- Reduce heat and add whole and ground spices first, give it a stir then add ginger paste, green chili paste and garlic paste. Fry for few seconds.
- Then add chopped or pureed tomatoes and salt, mix well, and cover. Cook for 3-5 minutes until tomatoes are soft.
- Next, add mince meat, mix well and cover again. Cook for 12 minutes on medium heat.
- Add whipped yogurt, butter, and lemon juice and fry (bhunna) qeema on medium-high heat, until oil separates and you see a brownish tinge.(For gravy: At this stage you may keep it dry or add up to ¾ cup water and cook for another 15 minutes on low-heat for bhuna keema gravy.)
- Add pepper powder, sliced jalapeno, fresh coriander, and ginger slices for garnish.
- Oil: Bhuna means to fry and you need to add ½ cup to fry onion and have the best taste. However, you can skim a layer of oil from the top once keema is cooked to reduce the oil. You can add less oil if ground meat already has high fat.)
- Corriander and cumin: Use roasted and grounded coriander for best taste. See the tips section above for how to do it from coriander seeds.)
- Use fresh spices like freshly minced ginger, garlic, and green chilies for the best taste. If in hurry you can substitute with ginger paste, garlic paste, green chili paste.
- If making kheema for picnic or travel or canning, add more oil while cooking. You can always remove the extra layer of oil from the top after heating, the oil layer on top protects food from spoiling and increases shelf life.
- With some leftover keema you can make a tasty Bohra Lasanyo breakfast.
Calories: 302kcal ,Carbohydrates: 8g ,Protein: 3g ,Fat: 30g ,Saturated Fat: 3g ,Polyunsaturated Fat: 8g ,Monounsaturated Fat: 19g ,Trans Fat: 1g ,Cholesterol: 5mg ,Sodium: 44mg ,Potassium: 225mg ,Fiber: 3g ,Sugar: 3g ,Vitamin A: 558IU ,Vitamin C: 17mg ,Calcium: 94mg ,Iron: 2mg