Keema recipe - keema banane ka tarika -

Keema is a popular and flavorful dish in South Asian cuisine, particularly in Pakistan. The term "keema" refers to minced or ground meat, typically lamb or goat, but it can also be made with beef, chicken, or a combination of meats. The dish is known for its rich and aromatic blend of spices, creating a savory and satisfying meal.

The origins of keema can be traced back to the subcontinent, where it has been a staple for centuries. It has become a versatile dish, enjoyed in various forms and preparations across different regions.

Here's a basic overview of how keema is traditionally prepared:

Ingredients:

Minced meat (lamb, goat, beef, chicken, or a mix)
Onions, finely chopped
Tomatoes, chopped or pureed
Ginger-garlic paste
Cooking oil or ghee (clarified butter)
Spices like cumin, coriander, turmeric, red chili powder, garam masala, and others depending on regional variations
Fresh coriander leaves for garnish
Procedure:

Heat oil or ghee in a pan and saut finely chopped onions until golden brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Stir in the chopped tomatoes or tomato puree and cook until the oil separates.
Add the minced meat and cook, breaking it apart, until it's browned and cooked through.
Introduce a mix of spices according to taste preferences, such as cumin, coriander, turmeric, red chili powder, and garam masala.
Cook the keema until the flavors meld, and the oil begins to separate.
Garnish with fresh coriander leaves.
Keema is a versatile dish and can be enjoyed with various accompaniments such as rice, naan, chapati, or as a filling in wraps and sandwiches. The preparation can vary from region to region, and each household may have its own unique twist on the recipe. The popularity of keema lies in its simplicity, rich flavors, and the ability to adapt it to personal taste preferences.
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