On the off chance that you need straightforward, simple, brisk and healthy feast, attempt this Keema hara masala formula. The smell of new coriander and the flavor of cut chillies when mixed with sweetness of half-cooked onions and presented with lemon and yogurt. It’s a one of a kind mix which is incredible for summer lunch.

This qeema is my child’s top choice. You can have it with warm rice or chapati and yogurt. It’s such a spirit warming humble dining experience.

Hara Keema Recipe

This is my relative formula. I’m utilizing a progressively sheltered strategy in cooking this. That is, I fry onion and chillies first, put in a safe spot and afterward cook qeema. Since, a little over cooking break up the onion cuts.

Else, we additionally include crude cut onions and chillies in the last and cook it for only couple of moments. You can utilize whatever technique that works best for you. You may include less or no potatoes.

My other lamb mince plans


½ cup oil or more

2 medium onions – cut

4 green medium chillies – cut (expel seeds to make it less fiery.)

½ kg lamb mince – or hamburger mince

2 to tomatoes – cut


1 tablespoon coriander powder

1½ teaspoon cumin seeds

¾ tablespoon ginger garlic glue

½ tablespoon green stew glue

½ tablespoon broiled and squashed cumin and coriander seeds.

½ teaspoon turmeric powder

½ teaspoon newly squashed dark pepper – more to decorate

1 major cardamom – splitted

1 inch cinnamon – piece

Salt – to taste

Keema Ingredients


3 medium potato – cut

1 little bundle new coriander – hacked

1 inch ginger – cut in julienne

squashed dark pepper – to taste


Take oil in a pot, sauté cut onions, green chillies, a squeeze salt and ½ teaspoon cumin for a moment until onions are translucent. With opened spoon expel onions and chillies from oil and move to a bowl. Put in a safe spot.

In same pot, include mince, tomato and flavors. Cook for 15-20 minutes on medium warmth. Include ½ cup water whenever required. Mince ought to have little sauce.

Presently, include cut potatoes and cook for another 7-10 minutes until delicate.

At last, include seared onion, chillies, coriander and dark pepper. Present with a lemon wedge and whipped yogurt.

Keema Special


1. Sauté onion, chillies, cumin and salt in oil for 1 moment.

2. Move onion and chillies to a bowl with an opened spoon. Furthermore, put in a safe spot.

3. In same pot, include mince, tomatoes and flavors. Blend well and cook for 15 minutes until mince is cooked. Include ½ water whenever required.

4. We need little sauce right now include ½ water on the off chance that it is dry.

5. Include potato cuts, blend and cook for another 7-10 minutes until potatoes are delicate.

6. Potatoes are delicate.

7. Blend in sautéed onions and chillies.

8. That is what Keema resembles.

9. Enhancement with squashed pepper, ginger and crisp coriander. Blend and spread the pot. Cook for 1 a minute ago so all herb fragrance settles in the mince.

10. Present with lemon wedges and whipped yogurt.

A customary South Asian dish, Tawa Tadka Keema is an uncomplicated formula of chicken mince cooked with ginger-garlic, onions, tomatoes and flavors. A gently spiced dish, this is a scrumptious choice to prepare for an evening gathering!

Garlic, Ginger, Desi ghee, Green chillies, Red bean stew (squashed), Kasoori methi, Turmeric powder, Garam masala powder, Fennel seeds (squashed), Mango pickle glue, Salt, Onions, Spring onions, Tomatoes, Chicken mince (hand cleaved), Fresh coriander

Hari Mirch Keema

Sheep Keema formula or the sheep keema formula rushes to make. Simple and easy to make, it is the best sheep keema formula I would ever request.

With quite simple to accumulate fixings, the sheep keema formula is actually a lifeline when short on schedule.

Sheep keema is only sheep mince. The boneless meat of the sheep is finely slashed to make a mince. In the event that you source it locally without the bundled ones, make certain to request that your butcher expel overabundance fat.

The alternatives to make with this dish are simply so boundless. You will see a ton of varieties that I will make with the keema on the blog, in sha ALLAH

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