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Recipe for Keema, ingredients needed, 300 grams of minced beef or keema, one small tomato chopped, half little onion chopped, half a teaspoon of red chili powder, half a teaspoon of salt. A quarter of a teaspoon of Hungary or tunic powder, garlic masala, two cauldron pots, quarter of a teaspoon of black pepper, half a teaspoon of—one heaped teaspoon of ginger garlic. For the garnishing we will need some coriander and one green chili chopped, we will also need some oil.
Today we’re making—so we will ultimately have a couple of paste but this is optional. You can just have plain keema or you can add paste to it to make keema matter. Add some oil to the wok, now we will add the—and the garlic masala and fry it in the oil for a bit. Now that the keema is crackling you just add the onion and fry it a bit. Now the onions have been sautéed, we will add all the spices and mix it all together. We will now add some of the ginger garlic paste as well and finally the minced bay leaves and just mixes it all together.
Add a little water to soften it up, the color is now changing, now it looks a little bit cooked then cover it up. Let it cook for five minutes and the meat has cooked, it just need a bit more time. We’ll add the tomatoes now and mix it. Now you will cover it up for just a few minutes, after a few minutes you can see the tomato is disappearing and the keema is drying up now. We will cook it for a bit more longer until it dries up completely. Keep mixing it all together, you don’t want it burn either so—the keema has now dried up or we’ll add the spice and paste to it. Adding paste is a great way to add color and just stir it around.
Now we’ll add a little bit of coriander and the green chili peppers. After it has cooked for another five minutes and now serve it in a bowl. The keema matter is ready.