Keema Karahi

Sizzle the Aromas:

1. Place a sturdy pan on the stovetop and pour ¼ cup of cooking oil. Heat the oil over medium heat.
2. Add 1 teaspoon of cumin seeds (zeera) and let them sizzle in the hot oil until they turn a rich brown, releasing their aromatic essence.
3. Now, introduce 1 teaspoon of ginger-garlic paste and sauté it for a minute. You'll be greeted with the delightful fragrance as it combines with the cumin seeds.

Introduce the Meat

1. – Add 200g of minced meat (beef or lamb) to the pan. Maintain the heat at medium and stir occasionally to ensure even cooking.
2. Keep a close eye on the meat, and cook it until it loses its moisture and transforms into a beautiful golden brown, brimming with flavor.

Spice it Up

1. – Sprinkle in ½ teaspoon of black pepper, ½ teaspoon of crushed red chilies, ½ teaspoon of chili powder, ¼ teaspoon of garam masala powder, and salt according to your taste.
2. Let these spices blend and infuse their magic into the dish. The amalgamation of spices will create a tantalizing aroma.

The Tomato Tango

1. – Now, introduce one medium-sized tomato, finely chopped, into the mix. This will add a luscious base to the dish.
2. To create a delicious sauce, pour about half a cup of water and cover the pan. Allow it to simmer over low heat for approximately 15 minutes.

Add yogurt

1. Once the tomato has softened, gently mash it into the mixture, allowing the water to evaporate. This will result in a rich and aromatic base for your Keema Karahi.

Green Garnish

1. – Add 3-4 green chilies (adjust to your preferred spice level), sliced ginger, and a generous tablespoon of fresh coriander leaves to the Karahi to elevate the flavor and presentation.
2. Cover the pan again and continue cooking over low heat for an additional 5 minutes, or until the oil starts to separate, indicating that the flavors have beautifully amalgamated.

Serve Hot

1. Your Keema Karahi is now ready to be savored. Serve it hot, paired with naan, roti, or steamed rice. The dish is a testament to Pakistan's culinary heritage, a symphony of spices and textures.