A Desi Keema Karahi Recipe

Directions

1. In a karahi(wok), heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

2. Add the chopped onions and sauté until they turn golden brown. This step adds a lovely sweetness to the dish.
3. Stir in the ginger-garlic paste and green chillies. Sauté for a couple of minutes until the raw smell disappears.
4. Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
5. Now add the lamb mince, and stir it in along with the coriander powder, cumin powder, red chilli powder, and salt. Cook on medium heat until the lamb is browned and cooked through.
6. Reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. This allows all the spices to meld together beautifully.
7. Sprinkle the garam masala over the keema and give it a good stir. Add the lemon juice and mix well.
8. Remove from heat and garnish with fresh cilantro. Serve hot with naan or rice.