Easy Beef Keema Recipe At Home – Cooks Beautiful

Beef keema is one of my favorite South Asian dishes. It’s often made using a tomato and onion base (recipe by Sajid here). Beef Keema Recipe

So I was intrigued when I came across a recipe in the Salt’s Pepper Village cookbook that didn’t include tomatoes at all. Instead, the book’s recipe calls for a generous amount of yoghurt, which gives the dish acidity as well as creaminess. Recipe for the Best Beef Keema!

The Salt’s Pepper Village booklet was one of the many Pakistani cookbooks I brought back from Islamabad in August. Pakistani food bloggers frequently lament the lack of Pakistani cookbooks, so I embarked on a quest to find some (Mr. Books has a surprisingly good collection FYI). The Salt Pepper Village cookbook, written by Mahmood Akbar, the founder of the Salt’s Pepper restaurant empire, is one of the most comprehensive and engaging I’ve seen. It emphasizes traditional Pakistani cuisine while also offering a wide range of popular and unusual dishes (think chicken tikka alongside green tomato curry). Best Beef Keema Recipe.

Easy Beef Keema Recipe At Home – Cooks Beautiful
Easy Beef Keema Recipe At Home – Cooks Beautiful

Tips For Beef Keema Recipe:

  • The meat’s quality is essential! Because the recipe only calls for a few ingredients, high-quality meat is required. I would also drain the meat before cooking it to remove any blood and excess liquid.
  • Many individuals are worried of curdling yoghurt when they cook with it. Allow the yoghurt to come to room temperature before adding it, lower the heat in the pot, and add it at the end of the meal to avoid this. Recipe for Beef Keema
  • You can adjust the amount of oil and water in the dish according to your preferences. Simply keep an eye on the meat as it cooks and stir every few minutes to keep it from sticking to the pan’s bottom.

Best Method Of Cooking:

The flavour of this Pakistani keema meal is entirely wonderful thanks to the browning method and braising of the ground meat curry to increase the components. Bhuna keema is created by frying mincemeat with spices on high heat, as bhuna means to stir-fry. Recipe for Beef Keema

Bhuna keema has a stronger flavor than traditional keema curry. Cooking it in a wok or a broad bottomed vessel like a frying pan allows for plenty of scorched surfaces. I made lamb keema with ground lamb, but any red meat will suffice.

Easy Beef Keema Recipe At Home – Cooks Beautiful

INGREDIENTS

We only need basic Indian curry ingredients to make this keema dish. The most important thing is that the ingredients are as fresh as possible. Recipe for Beef Keema

  • Ground lamb, beef, or mutton mince can be used to make this bhuna keema. The greatest bhuna keema is made using beef mince that is 20 percent fat. On the other hand, low-fat lamb leg mince is a healthy option. (This is precisely what I did.)
  • I used freshly cut onions in this dish. If you have pre-fried onions on hand, you can also use them. You’ll need half a cup of fried onions.
  • I used fresh tomatoes, but canned tomato puree or paste could be substituted. Cooking time will be cut in half.
  • Use fresh spices like garlic, ginger, and chilies to make the best-tasting keema bursting with Indian flavor.
  • Combine ginger, garlic, and chilies in a food processor and process until finely minced.
  • Red chili flakes: Although red chili powder can be used, I like the flavor of red chili flakes.
  • In my pantry, I always have a bottle of pre-roasted and ground cumin and coriander. Roasting really improves the flavor.
  • Dry roast cumin and coriander separately for a few seconds in a skillet over medium heat until fragrant. Recipe for Beef Keema.
  • Freshly minced ginger, garlic, and chilies are required for this. Combine ginger, garlic, and chilies in a food processor and process until finely minced.
  • Although red chili powder can be used, I like the flavor of red chili flakes.
  • In my pantry, I always have a bottle of pre-roasted and ground cumin and coriander. Roasting really improves the flavor.
  • Dry roast cumin and coriander separately for a few seconds in a skillet over medium heat until fragrant. Recipe for Beef Keema.

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