Cooking with B.J

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Kharay Masalay Ka Keema


- 1kg. minced meat (keema) 
- 1\2 cup ghee or oil
- 3 onion, thinly sliced
- 1 tsp. garlic paste
- 1 tsp. ginger paste

- 1\2 cup water
- 1 tsp. salt or according to taste
- 1\2 cup plain yogurt
- 1 inch fresh ginger, coarsely chopped
- 8 garlic cloves, roughly chopped
- 8 whole red chillies
Whole spices

- 1 tsp. black pepper
- 1 inch piece cinnamon stick
- 4 black cardamoms

- 4 green cardamoms
- 1\2 tsp. cloves 
- 2 bay leaves (tez patta)
- 1 tbsp. coriander leaves
- 3 green chillies finely chopped (optional)

1. Heat oil in a heavy based saucepan, add 1 onion and stirring frequently fry until it is light brown about 5-8 minutes. Remove onion from oil and set aside.
2. In the same oil add minced meat, garlic and ginger paste. While stirring, fry the minced meat for about 5 minutes or until it turns brown. 
3. Now add water, salt, whole spices, reserved onions, ginger and garlic. Cook over medium heat for 20- 25 minutes. Add little more water if it dries up quickly.
4. Beat yogurt until smooth. Add yogurt, brown onions, and whole red chillies to the mince mixture and stirring frequently fry until all the moisture has evaporated.

5. Garnish with green chilies and chopped coriander leaves. 
6. Serve with Nan