Entree: Pakistan – Karachi – قیمہ ➤ Qeema (Spiced minced meat curry cooked with onions, tomatoes, and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, finely chopped, approx. 10 oz (285 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) garlic, minced
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 green chilies, slit (optional)
- 1/2 cup (75 g) frozen peas (optional)
- 1 tsp (2 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) red chili powder, adjust to taste
- 1 tsp (2 g) salt, or to taste
- 1/2 tsp (2 g) garam masala
- 2 tbsp (30 ml) plain yogurt (optional, for creaminess)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat the oil or ghee in a heavy skillet over medium heat. Add the chopped onions and sauté until deep golden brown, about 10–12 minutes.
2. Add the minced ginger and garlic and cook 1–2 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric, and red chili powder; cook briefly to bloom the spices.
4. Add the ground meat and break it up with a spoon; cook, stirring, until the meat is browned and any released liquid has mostly evaporated, about 8–10 minutes.
5. Mix in the chopped tomatoes, green chilies, and salt. Reduce heat to low, cover, and simmer 12–15 minutes until tomatoes break down and flavors meld. Stir occasionally to prevent sticking.
6. If using, stir in the yogurt and frozen peas, cook another 4–5 minutes until peas are heated through.
7. Sprinkle garam masala over the keema, adjust seasoning, and garnish with chopped cilantro. Serve hot with naan, chapati, or steamed rice.