Ingredients
Method
Initial Sear: Heat oil in a wok. Add the keema, water, and ginger-garlic paste. Cook on high flame for 6-7 minutes until the water evaporates and oil separates.
Tomato Puree: Add the fresh tomato puree. Cook and mash the tomatoes until they blend perfectly into the meat.
Seasoning: Add salt, red chili flakes, cumin powder, crushed coriander, black pepper, and white pepper. Mix well.
Bhunayi: Roast the keema with the spices for 4-5 minutes. Then add green chilies and whisked yogurt.
Buttery Finish: Add the desi butter (Makhan). Let it melt and stir for 2-3 minutes until the keema looks glossy and rich.
The Dum: Place a piece of foil paper in the center. Put a red-hot charcoal piece on the foil, drizzle a few drops of oil, and cover the lid for 2 minutes.
Serve: Remove the coal and foil. Garnish with ginger julienne and coriander. Serve with hot Roghni Naan or Paratha.
Notes
Pro-Tip: For the best flavor, use hand-minced keema (Hath ka Keema) rather than machine-minced.
Storage: This keema freezes exceptionally well. Just reheat in a pan with a little bit of butter to restore the fresh taste.
Bakra Eid Tip: If using fresh Qurbani meat, you may need slightly less water as fresh meat releases its own juices.