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Karahi qeema
Minced meat karahi
کڑاہی قیمہ (karahi qeema): mince stir-fried with tomato and green chilli in the wok
Karahi qeema is what home cooks across Punjab make when guests arrive unannounced, and what roadside karahi shops in Rawalpindi and Lahore fry to order for a quick lunch: beef or mutton mince stir-fried hard in an iron wok with tomato, ginger and green chilli until dry and glossy. It is scooped up with roti or stuffed into a paratha the next morning. The usual mistake is crowding the cold mince into a lukewarm pan, which stews it; get the oil smoking hot and break the meat up quickly so it fries. Chef's tip: finish with a handful of julienned ginger and a squeeze of lemon off the heat, for a fresh bite against the rich meat.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 tbsp vegetable oil
- 1 onionfinely chopped
- 1 tbsp ginger-garlic paste
- 1 ⅛ lb beef or mutton mince
- 3 tomatoeschopped
- 1 tsp red chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- 1 tsp salt
- 4 green chilliesslit
- ½ oz fresh gingerthin matchsticks
- ½ tsp garam masala
- 1 tbsp lemon juice
- ⅓ oz fresh corianderchopped
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Method
0/6 doneStep 1: Heat 3 tbsp vegetable oil in a karahi or wok over a high heat until shimmering and fry 1 onion until light golden.
5 minStep 2: Add 1 tbsp ginger-garlic paste and stir for 30 seconds.
1 minStep 3: Add 1 ⅛ lb beef or mutton mince and break it up with the back of a spoon. Fry hard for 5–6 minutes until all the pink has gone and the liquid it releases has evaporated.
6 minStep 4: Add 3 tomatoes, 1 tsp red chilli flakes, 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp ground turmeric and 1 tsp salt and stir-fry for 8 minutes until the tomatoes melt and the oil separates; the mince should reach 160°F.
8 minStep 5: Add 4 green chillies and half of ¼ oz fresh ginger and fry for 2–3 minutes more until the mixture looks dry and glossy.
3 minStep 6: Off the heat, stir in ½ tsp garam masala and 1 tbsp lemon juice and scatter with the rest of ¼ oz fresh ginger and ⅓ oz fresh coriander. Serve with roti or parathas.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 26 g
- Carbs
- 7 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karahi qeema take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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