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.
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Serving 4 |
Prep Time 0 HOURS 30 MINS |
Total Time 0 HOURS 40 MINS |
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.
Nutrition Facts
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Calories 100 |
Fat 55 |
Sugars 14g |
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Cholesterol 100 |
Protein 3g |
Calcium 10% |
