Entree: Pakistan – Mughlai Pakistani – قیمہ ➤ Qeema (A richly spiced minced meat curry often cooked with onions, tomatoes, and peas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 34 min

Total 54 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef or lamb
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 1 tbsp (15 g) fresh ginger, grated or ginger paste
- 2 cloves garlic, minced
- 1–2 green chilies, sliced (to taste)
- 1 tsp (5 g) cumin seeds
- 1 tsp (4 g) ground coriander
- 1/2 tsp (2 g) turmeric
- 1 tsp (2 g) red chili powder or Kashmiri chili powder
- 1 tsp (2 g) garam masala
- 1/2 tsp (2 g) ground black pepper
- 1 cup (240 g) crushed or chopped tomatoes (fresh or canned)
- 1/2 cup (120 ml) plain yogurt, beaten
- 1 cup (150 g) frozen peas
- 1 tsp (6 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- 2 tbsp (30 ml) water (as needed)

Show original ingredient measurements

- 1 lb (454 g) ground beef or lamb
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 tbsp (15 g) fresh ginger, grated or ginger paste
- 2 cloves garlic, minced
- 1–2 green chilies, sliced (to taste)
- 1 tsp (5 g) cumin seeds
- 1 tsp (4 g) ground coriander
- 1/2 tsp (2 g) turmeric
- 1 tsp (2 g) red chili powder or Kashmiri chili powder
- 1 tsp (2 g) garam masala
- 1/2 tsp (2 g) ground black pepper
- 1 cup (240 g) crushed or chopped tomatoes (fresh or canned)
- 1/2 cup (120 ml) plain yogurt, beaten
- 1 cup (150 g) frozen peas
- 1 tsp (6 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- 2 tbsp (30 ml) water (as needed)

Instructions

1. Heat ghee or oil in a heavy skillet over medium heat. Add cumin seeds and let them sizzle for 15–20 seconds. Add the chopped onion and sauté until deep golden brown, about 10–12 minutes, stirring frequently.
2. Add ginger, garlic, and green chilies; cook 1 minute until fragrant. Add ground meat and break up with a spoon; brown thoroughly until no pink remains and liquid has mostly evaporated, about 6–8 minutes.
3. Stir in ground coriander, turmeric, red chili powder, ground black pepper, and salt. Add crushed tomatoes and cook until oil separates and mixture thickens, about 6–8 minutes.
4. Reduce heat to low and stir in beaten yogurt gradually to prevent curdling. Add 2 tbsp (30 ml) water if mixture seems too dry. Cover and simmer gently 8–10 minutes to blend flavors.
5. Add frozen peas and simmer uncovered 4–6 minutes until peas are tender and the qeema is saucy but not watery. Adjust seasoning and fold in garam masala and lemon juice.
6. Garnish with chopped cilantro and serve hot with steamed basmati rice, naan, or roti.