Entree: Pakistan – Punjab – قیمہ ➤ Qeema (Spiced minced meat curry from Punjabi cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 2 green chilies, slit (adjust to taste)
- 2 medium tomatoes, chopped (about 1 1/4 cups / 300 g)
- 1/2 cup (120 ml) frozen or fresh green peas
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) Kashmiri red chili powder or mild paprika
- 1 tsp (2 g) garam masala, plus extra for finishing
- 1/2 cup (120 ml) plain yogurt, beaten
- 1 tsp (5 g) salt, or to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice

Instructions

1. Heat the oil or ghee in a heavy skillet over medium heat. Add the chopped onion and sauté until golden brown, about 8–10 minutes.
2. Add the minced garlic, grated ginger, and slit green chilies; cook 1–2 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric, and red chili powder; cook 30–45 seconds to toast the spices.
4. Add the ground meat, breaking it up with a spoon, and cook over medium-high heat until well browned and any moisture has evaporated, about 8–10 minutes.
5. Mix in the chopped tomatoes and cook until they soften and begin to break down, about 5 minutes. Reduce heat to medium-low and stir in the beaten yogurt, salt, and 1/2 tsp (1 g) garam masala; simmer gently for 10–15 minutes, adding 2–4 tbsp (30–60 ml) water if mixture becomes too dry.
6. Add the peas and cook 4–5 minutes until heated through and tender. Taste and adjust seasoning.
7. Finish with remaining garam masala, chopped cilantro, and lemon juice. Serve hot with naan, roti, or steamed rice.