Beef Keema

 

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In large deep frying pan, heat oil over moderate heat. Add onion and cook about 3 minutes. Sitre in garlic and ginger and cook 1 more minute. Add beef and cook until no longer pink. Beef keema is one of my favorite South Asian dishes.

I normally prepare it with a tomato and onion base (see Kulsoom’s recipe here). So was intrigued when I found a recipe in the Salt’n Pepper Village cookbook that completely omitted tomatoes. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a. Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.

Step 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef. Directions Step 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and Step 2 Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef. Ingredients 500g pack Boswell Farms beef mince 20% fat ½ onion, finely chopped 3 garlic cloves, finely chopped 25g piece ginger, peeled and finely chopped 15g fresh coriande.

This beef kheema recipe goes well with roti as stuffing and can refrigerate for 3-4 days. If you are the working couple like us, this will perhaps be the easiest non veg dish you would have made. Summary (333 votes, average: 4.48 out of 5) Loading Print Adjust. Course Side Dish. Add the keema (minced beef) and cook on high heat until the water / liquid evaporates.

Then add the chopped tomatoes, spices, yogurt and thinly sliced onion (raw). Add water and cook with the lid on for about 5 to 10 minutes, until the tomatoes have. In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.

Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Indian beef keema with carrots & potatoes. 4.636365. (33 ratings) Keema is a traditional Asian dish made with mince flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture.

30 mins.

List of related literature:

Keema (ground meat, often lamb) and daal (pulses) are formed into flat meatballs or patties and fried in oil (shami kabab).

“World and Its Peoples” by Marshall Cavendish
from World and Its Peoples
by Marshall Cavendish
Marshall Cavendish Corporation, 2006

Typical meat dishes include keema matar, a rich, dry stew of minced mutton, beans, tomatoes, onions, garlic, and spices, and mutton rarha, cooked with yogurt, tomatoes, and spices until the gravy dries up and the meat is well browned.

“Food Culture in India” by Colleen Taylor Sen
from Food Culture in India
by Colleen Taylor Sen
Greenwood Press, 2004

If you are using fresh peas then boil them till tender before adding them to the keema.

“Zero Oil Cook Book” by Dr. Bimal Chhajer
from Zero Oil Cook Book
by Dr. Bimal Chhajer
Diamond Pocket Books Pvt Ltd, 2017

Add the beef mixture to the beans (and their liquid) and bring to a boil, then cover, reduce the heat to low, and simmer for 1 hour; the mixture will be soupy.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the beef, chilli powder, and cumin and cook, stirring frequently, until the meat is crumbly and cooked through, 3 to 4 minutes.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Transfer to the oven and simmer until the beef is tender and falls easily from a two­pronged fork, 21/2 to 4 hours, depending on the meat.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Add onions, garlic, and sauté until onions are light golden, add ginger and green chillies, stir for a few seconds, add meat, increase to high heat and sear for 2-3 minutes.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

Add the bay leaves, potatoes, and water—1 cup for chicken, 2 cups for beef—adjust salt and cook, covered, over low heat until meats are tender and well seasoned, approximately 1 hour for the chicken and up to 2 hours for the beef, depending on quality.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

In a medium pot, over medium heat place the 1 minced ají dulce* beef, 10 cups of water, the onion, ají dulce, and (sweet green or red garlic.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
from Secrets of Colombian Cooking
by Patricia McCausland-Gallo
Hippocrene Books, 2004

To make beef mixture, warm pan over medium­high heat, add oil, chili powder, and minced garlic and stir.

“Body and Soul: A Girl's Guide to a Fit, Fun and Fabulous Life” by Bethany Hamilton, Dustin Dillberg
from Body and Soul: A Girl’s Guide to a Fit, Fun and Fabulous Life
by Bethany Hamilton, Dustin Dillberg
Zondervan, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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14 comments

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  • I made this today for eid. Amazing!!! Just a question: i used the same type of minced beef but it toughened a little and didn’t mince properly. How do i fix that?

  • Add oil to pan
    Add cumin seeds, black mustard seeds and bay leaves. Stir for a few seconds.
    Add chopped onions and ginger garlic paste and stir for 2-3 minutes.
    Add minced meat and stir for 3-4 minutes.
    Add salt, Kashmiri chili powder, cumin and turmeric powder in equal parts.
    Stir in and cook on medium heat for 2 minutes then add fresh tomatoes and green chilies.
    Cover and cook for 3-4 minutes to allow tomatoes to release moisture.
    (If no moisture, add water.)
    Add fresh cilantro
    Optional to add garam masala at the end.

  • 400 GRAMS OF GROUND BEEF
    1 ONION
    1 TOMATO
    CURRY LEAVES
    1TSP GARLIC GINGER PASTE
    OIL TO START
    SALT
    1TSP CUMIN SEEDS
    1TSP BLACK MUSTARD SEEDS
    3 BAY LEAVES
    1TSP CHILLI POWDER
    1TSP CUMIN
    1TSP TURMERIC
    2 GREEN CHILI
    CORIANDER CILANTRO TO FINISH

  • Ingredients

    Water 250g
    Beef �� minced 1/2 kg
    tomato �� 3 large
    Garlic paste1+ 1/2 tbsp
    Salt 1 + 1/2 tsp
    Chili �� fakes 1 tsp
    Red chili �� powder 1 tsp

    Cover it for 10 to 1t min on medium flame��

    Green chili �� paste 1 tsp
    Ginger paste 1 tsp
    Ghee / oil 1/2 cup
    Crushed coriander (dhania) 1 tbs
    Roastedband crushed cumin seeds (zeera) 1 tbs
    Fresh cream 3 tbs
    Yogurt 3 tbs

    Cook for 4 to 5 minutes

    Crushed black pepper 1 tsp
    Garam masala 1 tsb
    Ginger
    Corainder leaves

    Cook 3 to 4 min

    Switch off the flame

    Corainder leaves
    Butter 1 tsb

    Cover for 5 minutes

    Coriander leaves, ginger and green chilies ��

  • Aslaam o alaikum Mubashir bhai apki videos aur apka style sb sy hut k h, zabardast, apki videos mn bht like krti hn aur unko daikh daikh k ab mjy b khana bnatey huey bismillah prhney ki adat ho gyi h. Ao bht naik dil k insan hn

  • https://youtu.be/AYw7w720HGI hi I like your cooking channel. I like to share my homemade keema beef cooking video. This is my first cooking video during the lockdown. Hope you all like it.

  • Mubashar bhai khuda qasam ap ka ideas great hen
    Khas tor par jab ap baba ji ko sath shamil krte hen to ap ki greatness aur mental approach ko salam kene ko ji chahta he
    I love Mubashars work

  • Can’t even see the recipe under all that mumble jumble and add links, if you even have one. Vidoe don’t even show amount of each part of the recipe

  • It turned out to be super tasty and great. Wish I could add a picture here but it’s a very simple and super delicious.

    Anyone who thinks without onions it won’t be the same, I was thinking the same but it turned out super amazing and don’t forget to add the yogurt, it makes it brilliant.

  • AslamoAlikum bhi ap k Gawno ka name keya ha kis city k kareeb parta ha ap ka Gawno?? Bot c dowa ap k ly ap Badshaa dil insan han.❤❤❤❤

  • Made this for dinner today and it was DELICIOUS! I used coconut oil since I am On keto. My husband had it with rice, but I ate it by itself topped with shredded cheese and a dollop of sour cream YUMMY. Leftovers is lettuce wraps.

  • اسلام علیکم مبشر بھائی یہ کونسا دریا ھے جو اپ کے گاوں کے پاس سے گزرتا ھے؟ کیا اپ کا گاوں سیالکوٹ کے قریب ھے ؟ کیا نام ھے اپ کے گاوں کا؟ میں امریکہ میں رھتا ھوں اور اپ کے وڈیو دیکھتا ھوں بہت اچھے ہیں اور اپنا گاوں جو کہ تربیلہ ڈیم کے پراجیکٹ سے متاثر ھوا اور ڈوب گیا وہ یاد آتا ھے ��������

  • This is really a good recipe and easy one too.. I tried this one for the first time and it came well.. All I did was I followed the video and used the same ingredients but at last after adding tomatoes I slow cooked by setting the stove to 2 (my stove has 6 levels) and cooked it for about 10-15 mins.. the taste was very delicious.. must try recipe for beginners…

  • Shukriya for the recipe…I used to buy it when stayed in Abu Dhabi 7 yrs ago. It was served with paratha… Greeting from Indonesia..wassalamu’alaikum.