Entree: Pakistan – Sindh – سندھی قیمہ ➤ Sindhi Qeema (Spiced Sindhi-style minced meat curry with potatoes and cilantro)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) ghee
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) ginger-garlic paste
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 g)
- 2 medium potatoes, peeled and cubed (about 10 oz / 300 g)
- 3 green chilies, sliced (about 18 g)
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) red chili powder
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 1/2 tsp (1 g) garam masala
- 1/2 cup (120 ml) water, or as needed
- 2 tbsp (30 ml) plain yogurt (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice
- 1 bay leaf (≈0.5 g)
- 1 small cinnamon stick (≈2 g)
- 3 cloves (≈0.5 g)
- 3 green cardamom pods (≈1 g)

Instructions

1. Heat the vegetable oil and ghee in a large heavy skillet over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom and fry for 30 seconds until fragrant.
2. Add the chopped onion and sauté until soft and golden, about 6–8 minutes. Stir in the ginger-garlic paste and minced garlic and cook 1–2 minutes more.
3. Add the ground beef and increase heat to medium-high. Break it up with a spoon and brown thoroughly, about 6–8 minutes, until no pink remains.
4. Stir in the tomato paste, chopped tomatoes, turmeric, red chili powder, coriander, cumin, black pepper, and salt. Cook 3–4 minutes until the tomatoes soften.
5. Add the cubed potatoes and green chilies, then pour in 1/2 cup (120 ml) water. Bring to a simmer, reduce heat to low, cover, and cook until potatoes are tender, about 15–20 minutes, stirring occasionally and adding more water if needed to achieve a thick curry.
6. If using, whisk the yogurt and temper it by adding a few spoonfuls of hot curry into the yogurt, then stir the tempered yogurt into the pan; cook 2–3 minutes. Sprinkle garam masala, stir, and simmer uncovered 1–2 minutes to blend flavors.
7. Finish with lemon juice and chopped cilantro. Remove whole spices before serving if desired. Serve hot with roti, naan, or steamed rice.