Cracking Qeema – The Easy ‘sure-fire’ recipe

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.

Rating:   chef-hatchef-hatchef-hatchef-hat

Shared by: Fakeha Nayer ( A friend’s cousin)

Cuisine: Pakistani/Indian/Desi

Course:  Main

Serves: 4-6 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep Time:  30 mins  Quickness:  chef-hatchef-hatchef-hatchef-hat
Cooking Time:  30 mins Spice Level:  chef-hatchef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.
chef-hat Above times doesn’t include marination time.

GET:

chef-hatCooking spoons
chef-hatBowl and spoons
chef-hatCooking pot
chef-hatFrying pan
chef-hatKnife
chef-hatCutting board
chef-hatPlate
chef-hatKitchen towel

SET:

chef-hatOnions 3 (medium sized julienne cut)
chef-hatGinger Garlic Paste 2 tbsp
chef-hatYoghurt 250 gms (about a cup)
chef-hatMeat tenderizer 1 tbsp
chef-hatMinced meat 1 kg
chef-hatQeema Masala 1 pakcet (any ready made qeema masala/spices packet)
chef-hatOil 100 ml + 200 ml
chef-hatCoal piece (to give coal smoke / dum)
chef-hatCoriander leaves for garnishing
chef-hatGinger julienne cut (optional for garnishing)

GO:

chef-hatIn 200 ml hot oil add onion slices and fry them until they turn golden brown.
chef-hatTake them out in a plate on kitchen towel so that the excess oil is drained off.
chef-hatCrush the fried onions coarsely.
chef-hatIn a bowl; add qeema, crushed fried onions, ginger garlic paste, yoghurt, meat tenderizer and ready-made qeema masala.
chef-hatMix them and set aside for at least 2 hours.
chef-hatHeat 100 ml oil in a pot and shove the marinated qeema in.
chef-hatFry a little, add some water (about half a cup).
chef-hatCover the lid and cook until meat is tender.
chef-hatOnce 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.
chef-hatHeat 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.

chef-hatDish out and sprinkle coriander leaves, sliced onions and julienne ginger pieces over it.
chef-hatServe with parathas or in combination with any other main.

 

 

MY TWO CENTS:
chef-hatLeave the marinated qeema overnight for best results.
chef-hatYou can use raw papaya paste in place of meat tenderizer.
chef-hatYou 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.
chef-hatFry the onions on high flame with constant stirring, this is one factor that will guarantee the crispiness.

chef-hatKeep the fried onions in refrigerator for sometime while you are prepping for other items, this will make them more crispier.

chef-hatAdjust the spices to suit your taste buds.
chef-hatYou 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 😉

6 thoughts on “Cracking Qeema – The Easy ‘sure-fire’ recipe

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