Beef Keema

        By Sabitha Pinto 


•1 Kg lean minced beef

•6 onion, small size shredded 

•2 Potato’s big size peeled and cut in to big cubes 

•6 small size tomato fine chopped

•1 large carrot cut in to long pieces 

•¼ cup green piece, frozen

•4 green chilies  

•6 long red chilies, (Kashmiri) cut and remove seeds 

•¾ cup Curds 

•2 Tbs Coriander power 

•½ Tbs Turmeric Powder 

•2 tbs Ginger garlic paste 

•Coriander leaves for garnishing 

•2 tbs cooking oil or ghee 


To Roast 

o1 Tbs cumin Seeds 

o1 Tbs Coriander Seeds 

o1 Tbs Kassoori Methi 

Preparation method

Mix curd, Coriander powder, Turmeric Powder, Ginger Garlic Paste and Beef mince together and keep marinated for a hour or more.  

Heat a tawa, roast cumin seeds, coriander seeds and kassori methi, till it leaves its aroma, remove smash to flakes keep it aside. 

In a large pan or vessel add oil, bring to heat, add green chilies, Red Chilies, onion fry till it turns  golden brown, add marinated meat fry till water leaves out fully.  Drain the water (stack), keep it aside, and continue frying till oil leaves out from the meat. 

Add Tomato, potato, carrot, green pieces, crushed flakes, and stack (drained water), bring to boil for 10 to 15 minutes. Once done garnish with coriander leaves.  


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