Tandoori Keema Karahi

Ingredients

• 1 kg mutton or beef mince (Use either mutton or beef, according to preference.)
• 0.75 cup cooking oil
• 1 tsp cumin seeds
• 1 cinnamon stick
• 4 green cardamom
• 4 cloves
• 11 whole black peppercorns (The source specifies 10–12.)
• 2 cinnamon sticks (Listed separately in the source from the single cinnamon stick above; use all three sticks if following the list literally.)
• 3 onions (Medium, chopped.)
• 2 tbsp ginger-garlic paste
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1.5 tsp salt (Or to taste.)
• 1 tsp Kashmiri red chili powder
• 1 tsp roasted cumin powder
• 0.5 tsp turmeric
• 2 tomatoes (Large, blended or processed into a paste.)
• 3 tbsp yogurt
• 1 tbsp tandoori masala
• 0.5 tsp garam masala (Whole-spice powder.)
• green chilies (For garnish; amount to taste.)
• fresh coriander (For garnish; amount to taste.)
• fresh ginger (Julienned, for garnish; amount to taste.)
• charcoal (For smoking; use one small hot piece suitable for food smoking.)

Steps

1. 1

   Prepare all ingredients before cooking. Chop the onions, make the tomato paste, and prepare the ginger-garlic paste, spice powders, yogurt, and garnishes. Heat a small piece of charcoal until it is glowing hot.

2. 2

   Heat the oil in a large karahi or heavy skillet over medium heat. Add the cumin seeds, cinnamon, green cardamom, cloves, and black peppercorns. Fry for about 30–60 seconds, until fragrant but not burnt.

3. 3

   Add the chopped onions. Cook over medium heat for 8–10 minutes, stirring regularly, until softened and lightly golden.

4. 4

   Add the ginger-garlic paste. Stir and cook for 1–2 minutes, until the raw aroma fades and the mixture is fragrant.

5. 5

   Add the minced mutton or beef. Break it up thoroughly with a wooden spoon so no large clumps remain. Cook for 8–12 minutes, stirring, until the meat changes color and most of its released moisture has evaporated.

6. 6

   Add the coriander powder, red chili powder, salt, Kashmiri red chili powder, roasted cumin powder, and turmeric. Stir well so the spices coat the meat, then cook for 1–2 minutes.

7. 7

   Add the tomato paste. Stir it into the keema and cook for 8–10 minutes, until the tomatoes are reduced, the oil begins to separate around the edges, and the masala looks glossy.

8. 8

   Lower the heat. Add the yogurt and stir continuously until it is fully incorporated and the sauce is smooth. Cook for another 5–8 minutes, until the oil separates again and the meat is tender. If necessary, add a small splash of water and continue cooking until the desired consistency is reached.

9. 9

   Add the tandoori masala and garam masala. Stir thoroughly and cook for 2–3 minutes so the finishing spices bloom without scorching.

10. 10

    For the smoke, place a small heatproof bowl or piece of foil in the center of the karahi. Put the glowing charcoal in it, drizzle a few drops of oil over the coal, and immediately cover the karahi with a lid. Let the keema smoke for 2–4 minutes, then carefully remove the charcoal and bowl or foil. Do not leave the coal in the food.

11. 11

    Taste and adjust the salt or chili if needed. Garnish with green chilies, fresh coriander, and julienned ginger. Serve hot with naan, roti, or rice.

Notes

The source provides ingredients but no cooking instructions; the method above is a practical reconstruction. The list contains both one cinnamon stick and two cinnamon sticks separately, so it has been preserved literally; use three total or reduce to two if preferred. Ensure minced meat reaches at least 160°F/71°C for beef or 160–165°F/71–74°C for mutton, depending on local food-safety guidance. Use charcoal only in a well-ventilated area and remove it before serving.

Nutrition per serving

• main
• Pakistani
• South Asian
• karahi
• minced meat
• spicy
• smoky
• stovetop