Kachri Keema
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 kg Beef or Mutton Keema
1 large Onion Chopped
6 tbsp Oil or Ghee
1.5 tsp Salt
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Garam Masala Powder
0.5 cup Yogurt
6 Green Chilies Chopped
0.5 cup Fried Onion Paste
1 tsp Meat Tenderizer OR
2 tbsp Raw Papaya Paste
10 Kabab Chini Roasted and Ground
0.5 tsp Nutmeg Powder
3 tbsp Lemon Juice
2 tsp Cumin Seeds Roasted and Ground
1 tbsp Coriander Seeds Roasted and Ground
10 Whole Dry Red Chilies Roasted and Ground
- Garnish
1/2 cup Onion cut into rings
3 Green Chilies Chopped
2 tbsp Mint Leaves
1 tbsp Lemon Juice
2 tbsp Ginger Julienned
Directions
- In a large bowl, combine keema with all spices, yogurt, fried onion paste, green chilies, lemon juice, and either meat tenderizer or raw papaya paste. Mix very well.
- Cover and marinate for 2–3 hours to allow flavors to blend and meat to tenderize.
- Heat 6 tbsp oil or ghee in a pot. Add the marinated keema and cook on medium heat.
- Continue cooking until the keema becomes dry, oil separates, and the texture becomes slightly crumbly.
- (Approx. 20–30 minutes, depending on meat type and moisture.)
- Optional Smoky Flavor:
- Place a small piece of hot coal on a foil cup in the pot, drizzle a few drops of oil on the coal, and immediately cover for 2–3 minutes.
- Garnish with onion rings, ginger, green chilies, mint, and lemon juice.
- Serve hot with naan, chapati, paratha, taftaan, or kachori.
