Entree: India – Bohri Muslim Cuisine – بوہری قیمہ ➤ Bohri Qeema (Spiced minced meat curry from the Bohri Muslim community, simmered with onions, tomatoes and aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 32 min

Total 47 min

Ingredients

- 1 lb (454 g) ground lamb
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 1 tbsp (15 ml) ginger-garlic paste
- 2 green chilies, slit (optional)
- 2 medium tomatoes, finely chopped (about 1 1/4 cups / 300 g)
- 1/2 cup (120 ml) plain yogurt, whisked
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) red chili powder or to taste
- 1 tsp (2 g) garam masala
- 1 tsp (6 g) salt, or to taste
- 1/2 cup (120 ml) water
- 1/2 cup (80 g) frozen peas (optional)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) lemon juice

Instructions

1. Heat oil or ghee in a heavy skillet over medium heat; add the chopped onion and cook, stirring, until deep golden brown and caramelized, about 12–15 minutes.
2. Add the ginger-garlic paste and green chilies; sauté 1–2 minutes until fragrant.
3. Stir in the ground lamb and increase heat to medium-high; cook, breaking up lumps, until the meat is browned and most moisture has evaporated, about 6–8 minutes.
4. Add chopped tomatoes, ground coriander, cumin, turmeric, red chili powder, and salt; cook until tomatoes soften and oil begins to separate, about 6 minutes.
5. Lower heat to medium, stir in the whisked yogurt a little at a time to prevent curdling, then add 1/2 cup (120 ml) water; cover and simmer gently for 10–12 minutes to meld flavors.
6. If using, stir in frozen peas and cook 3–4 minutes more; finish by sprinkling garam masala, chopped cilantro, and lemon juice, adjust seasoning, and serve hot with rice or bread.