I am pretty sure that the title made you visit the post. Isn’t it? Caught ya! Lol
This is such a befitting label to the recipe I tell you. As you know, my kitchen is all about easy recipes (mostly) that are less time consuming and are tastilicious. This formula is the perfect depiction of my ‘Kitchen Vision‘ (I don’t know why but I am high on using technical terms today so bear with me please).
This foolproof method is perfect for hosting dinners / dawats/ parties when you have loads of other tasks to perform, this dish gets prepared by itself with less engagement in no time (talking about the cooking time obviously).
Scroll down to find the directions that will lead you to a successful outcome!
About qeema: minced meat (beef, mutton, chicken) that can be cooked in thousand ways. We desis usually make it with potatoes, peas, bittergourd etc etc. The not-so-desi peeps make it with pasta or pizza. In other words, it manages well with almost every component.
Shared by: Fakeha Nayer ( A friend’s cousin)
|Prep Time:||30 mins||Quickness:|
|Cooking Time:||30 mins||Spice Level:|
Above ratings are out of 5, with 5 being the ‘most’.
Above times doesn’t include marination time.
Bowl and spoons
Onions 3 (medium sized julienne cut)
Ginger Garlic Paste 2 tbsp
Yoghurt 250 gms (about a cup)
Meat tenderizer 1 tbsp
Minced meat 1 kg
Qeema Masala 1 pakcet (any ready made qeema masala/spices packet)
Oil 100 ml + 200 ml
Coal piece (to give coal smoke / dum)
Coriander leaves for garnishing
Ginger julienne cut (optional for garnishing)
In 200 ml hot oil add onion slices and fry them until they turn golden brown.
Take them out in a plate on kitchen towel so that the excess oil is drained off.
Crush the fried onions coarsely.
In a bowl; add qeema, crushed fried onions, ginger garlic paste, yoghurt, meat tenderizer and ready-made qeema masala.
Mix them and set aside for at least 2 hours.
Heat 100 ml oil in a pot and shove the marinated qeema in.
Fry a little, add some water (about half a cup).
Cover the lid and cook until meat is tender.
Once meat is done, evaporate excess water (if any) on high flame and cook until qeema starts simmering and oil comes at the top. Remove the pot from heat.
Heat the coal piece separately and give coal smoke/dum.
How to give coal smoke/dum: Put piece of heated coal it in the middle of qeema in a foil/ bread piece/ onion piece and pour a little amount of hot oil over it. Cover the pot instantly and leave it for about 15 minutes.
Dish out and sprinkle coriander leaves, sliced onions and julienne ginger pieces over it.
Serve with parathas or in combination with any other main.
MY TWO CENTS:
Leave the marinated qeema overnight for best results.
You can use raw papaya paste in place of meat tenderizer.
You can skip the meat tenderizer altogether in case it is not handy but it will increase the cooking time and the texture of the product will be a little different too.
Fry the onions on high flame with constant stirring, this is one factor that will guarantee the crispiness.
Keep the fried onions in refrigerator for sometime while you are prepping for other items, this will make them more crispier.
Adjust the spices to suit your taste buds.
You can use any kind of meat but it taste yummy the most with beef mince.
Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.
Happy mincing 😉