Main CourseDinner

Pakistani Keema

Name: Pakistani Keema
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 porties
Cuisine: pakistani
Ingredients: 500 g ground beef lean; 1 st yellow onion finely chopped; 2 el ginger grated; 3 teentje garlic minced; 2 st tomato diced; 2 st green chili slit lengthwise; 1 tl cumin powder; 1 tl coriander powder; 0,5 tl turmeric powder; 0,5 tl red chili powder; 0,5 tl garam masala; 1 tl salt; 0,5 kopje water; 2 el fresh coriander chopped; 1 el ginger julienned; 2 el vegetable oil

This savory Pakistani keema features ground meat cooked with aromatic spices, tomatoes, and ginger. It's a flavorful and hearty main course, perfect served with rice or flatbread.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 425 kcal

Glutenvrij

Mise-en-place

Ingrediënten

500 gground beef, lean
1 styellow onion, finely chopped
2 elginger, grated
3 teentjegarlic, minced
2 sttomato, diced
2 stgreen chili, slit lengthwise
1 tlcumin powder
1 tlcoriander powder
0,5 tlturmeric powder
0,5 tlred chili powder
0,5 tlgaram masala
1 tlsalt
0,5 kopjewater
2 elvegetable oil

garnish

2 elfresh coriander, chopped
1 elginger, julienned

Keukengerei

large pot · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Ongeveer 1 min
2
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Ongeveer 6 min
Tip van de kok: Stir frequently to prevent burning.
3
Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
Ongeveer 1 min
4
Add the ground beef to the pot, breaking it up with a spoon, and cook until browned, about 5-8 minutes.
Ongeveer 7 min
Tip van de kok: Drain any excess fat if necessary.
5
Mix in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
Ongeveer 1 min
Tip van de kok: Ensure the spices are evenly distributed.
6
Add the diced tomatoes and green chilies to the pot.
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.
Ongeveer 18 min
Tip van de kok: Stir occasionally to prevent sticking.
8
Stir in the garam masala just before serving.
9
Garnish with fresh coriander and julienned ginger.

Per portie

Voedingswaarden

56%Score

Calorieën: 424,6kcal
Eiwit: 23,2g
Koolhydraten: 10,4g
Vet: 32,7g
Vezels: 2,6g
Suiker: 4,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover keema in an airtight container in the refrigerator.

Opwarmen

Reheat on the stovetop over medium-low heat, adding a splash of water if needed, or in the microwave until heated through.