I am happy to share this Pakistani recipe that usually has the highest approval rating from everyone at home. The other variations of this dish include pairing qeema with peas, fried bitter gourd, fried okra and French beans. I prefer to eat it with home made chappati - flat bread or Tandoori Naan. Here is the recipe.
- Heat the oil in a pan. Add onions and cook till they become translucent.
- Add ginger garlic paste, cumin seeds, mustard seeds, whole dried chili, cinnamon stick, cloves and cardamoms. Cook for a minute or so till the ginger garlic is cooked.
- Add minced beef and cook on high heat till it changes color and water dries up. It will take around 10 mins.
- Once the minced beef changes color, add tomato puree, chili powder, salt, turmeric powder and cumin powder. Mix thoroughly. Cook for 5 mins.
- Add diced potatoes and green chilies (whole green chili for less heat, chopped for more heat).
- Cook for 5 mins on high heat.
- Add a cup (250 ml) of water to this mixture. Let it boil once and then lower the heat to a gentle simmer. Cover the pan.
- The potatoes should take 20-25 mins to cook. The water should dry up with very little juice in the pan which will look like gravy. The oil should separate from the gravy indicating the food has been cooked.
- Dish out in a serving bowl and garnish with fresh coriander. I love eating it with freshly made flat bred/chappati/roti.