Pakistani Lamb Keema

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Heat the ghee in a large, heavy-bottomed pot or deep pan over medium heat until shimmering.

   Oko 1 min

   Napomena kuhara: Using a heavy-bottomed pot helps distribute heat evenly and prevents sticking, especially during the long simmer.

2. 2

   Add the finely chopped yellow onion to the hot ghee and sauté, stirring frequently, until it turns a deep golden brown and becomes soft, about 7-10 minutes.

   Oko 10 min

   Napomena kuhara: Properly browning the onions is crucial for developing a rich, sweet base flavor for the curry. Don't rush this step.

3. 3

   Stir in the grated fresh ginger, minced garlic, and finely chopped green chilies. Cook for 1-2 minutes, stirring constantly, until a fragrant aroma fills your kitchen.

   Oko 2 min

   Napomena kuhara: Adjust the amount of green chilies to your preferred spice level. For less heat, remove the seeds.

4. 4

   Add the ground cumin, ground coriander, turmeric powder, and red chili powder to the pot. Sauté for 30-60 seconds, stirring vigorously to toast the spices and prevent them from burning.

   Oko 1 min

   Napomena kuhara: If the spices begin to stick to the bottom of the pan, add a tablespoon of water or a splash of ghee to create a paste and prevent scorching.

5. 5

   Add the lamb mince to the pot. Break it up thoroughly with a wooden spoon or spatula and cook, stirring occasionally, until it is completely browned and no longer pink, about 8-10 minutes.

   Oko 10 min

   Napomena kuhara: Ensure the lamb is fully browned to lock in its flavor and prevent a 'boiled' texture in the final dish.

6. 6

   Stir in the finely chopped tomatoes and salt. Continue to cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and started to break down, releasing their juices.

   Oko 7 min

   Napomena kuhara: Using ripe, flavorful tomatoes will significantly enhance the depth of the keema's sauce.

7. 7

   Pour in the water and bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let the keema cook.

   Oko 2 min

   Napomena kuhara: A tight-fitting lid is essential to trap steam and moisture, allowing the lamb to become tender and the flavors to meld.

8. 8

   Simmer the keema for 20-25 minutes, or until the lamb is exceptionally tender and the sauce has thickened to your desired consistency, stirring occasionally to prevent sticking.

   Oko 25 min

   Napomena kuhara: Maintain a very low heat during simmering to ensure a slow, gentle cook that tenderizes the meat without drying it out.

9. 9

   Stir in the garam masala and continue to cook for another 2 minutes, allowing its aromatic warmth to infuse the keema.

   Oko 2 min

   Napomena kuhara: Adding garam masala near the end of cooking preserves its delicate fragrance and prevents it from becoming bitter.

10. 10

    Remove the pot from the heat and garnish generously with freshly chopped coriander before serving.

    Oko 1 min

    Napomena kuhara: Fresh coriander adds a bright, herbaceous finish that beautifully complements the rich spices of the keema.