Keema Karahi or Mince Karahi is a beautiful and flavorful curry that is perfect to serve to guests or as a special treat for yourself and your family. Keema or mince is simply meat that is finely chopped or put through a mincer and can be cow/goat/mutton or chicken. It's easy to cook and there's meat in every bite you make. The karahis are generally cooked on high heat at the beginning and at the end. This helps to intensify the flavor of the dish and as much oil is used, it does not cause problems like burning. For those of you wondering, a "karahi" is basically a wok. This allows the food you're cooking to cook faster and give it more flavor than it would if you used a smaller pot. If you don't have a wok, use a large sauté pan for best results. This Pakistani Keema Karahi recipe is a hit whenever I make it especially for dawats and dinner parties, simply because it goes together so well and tastes incredibly rich. Here I am preparing mutton keema karahi but you may use beef, lamb, muton or chicken as per your choice. Also prefer to get chunky mince (keema) for this recipe, As in Pakistan we ask the butcher to prepare the mince by hand and that mince is perfectly chunky for recipes like this. I just have the machine ade mince with me so I prepared keema karahi with this. This is a restaurant style keema karhi recipe and I am sure you will love it.
In a karahi (wok) add the cooking oil and let it heat over medium flame.
Add finely chopped onion, let it cook for 1-2 minutes. Do not change the color of the onion.
Add ginger garlic paste in it along with keema (mince), fry everything for 5-6 minutes over medium high flame.
Then cover the pot, turn the flame to medium low and let the keema cook in its own water for 12-15 minutes.
Uncover the pot and give a stir.
Add coriander powder, red chili powder, chili flakes, cumin powder and cook for 2-3 minutes.
Add tomato puree in the karahi over medium flame, stir and let the tomato water dry.
Turn flame to low and add yogurt in it, mix well. Let it cook for 2-3 minutes over low flame, then turn the flame to medium and dry the yogurt water.
Turn the flame to high, add lemon pieces, chopped green chilies, salt and garam masala powder, cook for 2-3 minutes over high flame.
Finely add qasoori methi and crushed black pepper in the karahi and mix well.
Dhaba style keema karahi or Qeema karahi is ready to serve with naan or chapati.
