Qeema Anda Curry

Qeema is the most common and extremely popular Pakistani food that is cooked in every desi household. Made with minimal ingredients, it’s cooking time is very less compared to other foods and tastes better than most. But when you add eggs in the Qeema and turn it into a curry, you are entering a whole new realm of taste and flavour. This recipe of Qeema Anda Curry explores the best culinary innovation and brings you a unique flavour of beef.

Ingredients

Mince Beef (lean) ½ kg
Onion (boiled and pureed) 2 units
Ginger garlic paste 1 tbsp
Tomato (cooked and pureed) 5 units
Boiled peas (as per need)
Green chillies 4-5 units
Shangrila Tomato Ketchup ¼ cup
Shangrila BBQ Sauce ¼ cup
Cloves 6 pcs
Mustard seeds ½ tbsp
Black peppercorns 8 pcs
Cinnamon stick 2” pc
Cumin seeds 1 tbsp
Turmeric 1 tbsp
Coriander powder 1 tbsp
Red Chilli powder 1 tbsp
Water/chicken stock 1 ½ cup
Coriander (chopped) for garnish
Eggs (hard boiled) 6 units

Method

Heat oil, fry garlic ginger paste, black peppercorns, zeera, cloves, chilli powder, turmeric, and coriander powder.
When aroma comes add pureed onion and minced beef. Sauté on high flame till colour changes. Add little water if required.
When mince beef is half done, add pureed tomatoes, Shangrila tomato ketchup, Shangrila BBQ sauce, peas and a cup of water. Cover and cook till oil separates.
Garnish with hard boiled eggs and fresh coriander. Serve with naan or steamed rice.