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Qeema Khara Masala || Simple Pakistani

 Cuisine #qeemakharamasala

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Keema is a customary South Asian meat dish. It is ordinarily minced sheep curry with peas or potatoes. Keema can be produced using practically any meat, can be cooked by stewing or browning, and can be shaped into kababs. Ground meat, called keema or qeema is meat finely cleaved by a meat processor or a slashing blade. A typical sort of ground meat is ground hamburger, however numerous different kinds of meats are ready along these lines, including Beef, sheep, and poultry. In the Pakistan, both sheep and goat meat are likewise minced to create keema.

Keema or qeema is utilized in an assortment of dishes, for example, a stewed or singed curry dish of minced hamburger, lamb (i.e., goat meat or chevon) or different sorts of meat with green peas or potatoes. It generally incorporates ghee/margarine, onions, garlic, ginger, bean stews, and flavors. Keema can be barbecued on a stick, and called seekh kebab, or utilized as a filling for samosas or naan. 

While we love gnawing into succulent meats, there is something totally unique with regards to the surface of minced meat a.k.a. Keema. From samosas to haleem, keema is utilized in a huge assortment of dishes to make them substantial and scrumptious. 

Lamb Keema Fry 

Loaded up with the most tasty flavors and fixings that will make your mouth water, sheep keema fry is an unsurpassed top choice. 

Keema Samosas 

It is the ideal evening bite to chomp on. An Iftar without samosas is simply deficient. 

Keema Haleem 

Ramzan without Keema haleem is inadequate. It is rich, velvety, and simple to cook as well. 

Keema Pulao 

An ideal substantial dish made with rich, valid flavors from the Pakistani kitchen, the hint of keema adds a rich substantial taste to the dish. A scrumptious mix of flavors blended amazingly well with delicious keema, 

Keema Paratha 

Keema parathas are an outright joy! With the fresh and delectable layer of parathas and a hot keema filling,

Keema plans are cooked excitedly in Pakistan and India. Find tawa keema, hamburger keema formula, sheep keema and that's only the tip of the iceberg. Food varieties that include keema (minced lamb or hamburger) are or from Pakistan are what's more, additionally extremely famous in different nations of the world particularly in the Asian district.

This Pakistani khara masala hamburger keema is a family formula that we totally love for early lunch and breakfast. "Khara masala" signifies "entire flavors" and "keema" signifies "mince". Along these lines, this formula utilizes just entire flavors or coarsely ground flavors for preparing. 

This kind of preparing gives an extremely inconspicuous character to the keema. It likewise has yogurt and steamed onions and tomatoes in there. We have this for breakfast/supper with paratha and yogurt. Likewise goes truly with a touch of labneh and khubs. Likewise, very adaptable completely: you can utilize the left over keema to make a somewhat kickass puff baked good filling or a samosa filling. 

Here is a general perspective on every one of the flavors and fixings you should pull this formula off.

Watch full video for complete recipe

INGREDIENTS:

• 
  
• Beef mince meat 700 gm
• 
  
• Garlic (chopped)  1 tbsp
• 
  
• Onion  (chopped)  1
• 
  
• Salt  1 tsp
• 
  
• Turmeric powder  1/2 tsp
• 
  
• Red chillies crushed 1 tsp
• 
  
• Cinnamon sticks  2-3
• 
  
• Black cardamom  2-3
• 
  
• Cooking oil  3/4 cup

List 2 spices//spices for frying:

• Onion (sliced medium size)  1
• Tomato (sliced)  1
• Ginger  (sliced)  1 tbsp
• Green chillies  (chopped)  4-5
• cumin seeds 1 tsp
• dried Coriander 1 tsp
• Cloves  5
• Black Paper 7-8
• Whole red chillies  4

Preparation Method of Khara Keema

Masala:

First of all heat the cooking oil and add

whole spices such as cinnamon & cardamon in the pan.

Fry the whole spices a little bit.

And add chopped garlic in the Saucepan to fry for 3-4 minutes.

Add the chopped onion when garlic is light brown.

Fry the onion until its turn transparent.

Now add mince meat and fry it until its colour start to changed.

Now start to add other spices such as turmeric powder,salt & crushed red chillies when beef mince meat is fried very well.

Mix all these spices well and fry them properly.

Now add that much water in the saucepan until beef mince meat tenderised.

Start to cook it uncover on high flame until it comes to boiled.

Now half covered the saucepan on medium flame to tenderised.

When mince meat is  tenderised,add more spices such as sliced onion.

After mixing the sliced onion,add whole spices like cumin seeds 1 tsp , 

dried Coriander 1 tsp , Cloves  5 ,  Black Paper 7-8 , Whole red chillies  & sliced  tomatoes.

Now add rest of the ingredients like chopped green chillies & garlic.

Fry the mince meat with all these ingredients 6-7 minutes.

Now the keema is ready when oil is separated & mince meat gives specific fried aroma of mince meat.

Dish it out and served with chapati and raita.

Simple Pakistani Cuisine