Pakistani Keema

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil in a large pot or deep skillet over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Ca. 6 min.

   Kokkens note: Stir frequently to prevent burning.

3. 3

   Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.

   Ca. 1 min.

4. 4

   Add the ground beef to the pot, breaking it up with a spoon, and cook until browned, about 5-8 minutes.

   Ca. 7 min.

   Kokkens note: Drain any excess fat if necessary.

5. 5

   Mix in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.

   Ca. 1 min.

   Kokkens note: Ensure the spices are evenly distributed.

6. 6

   Add the diced tomatoes and green chilies to the pot.

7. 7

   Pour in the water, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the meat is tender and the sauce has thickened.

   Ca. 18 min.

   Kokkens note: Stir occasionally to prevent sticking.

8. 8

   Stir in the garam masala just before serving.

9. 9

   Garnish with fresh coriander and julienned ginger.