Achari Beef Keema
Blog: cookingwithnelo.com
Servings: 3
Ingredients
Spice Mix
- ½ teaspoon coriander powder - aka dhaniya powder
- ½ teaspoon fennel powder - aka saunf powder
- ½ teaspoon crushed red pepper flakes - aka kutti lal mirch
- ½ teaspoon salt - regular white salt
- ¼ teaspoon cumin powder - aka zeera powder
- ⅛ teaspoon turmeric powder - aka haldi powder
- 1 teaspoon dried fenugreek leaves - aka kasuri methi
- 2 tablespoons achar gosht masala - (Note A)
Other Ingredients
- 2.5 tablespoons cooking oil - any neutral option you prefer
- 1 tablespoon ginger paste - preferably homemade
- 1 tablespoon garlic paste - preferably homemade
- 2 medium tomatoes - pureed in a blender. I use Roma tomatoes
- ¼ cup fried onions - (Note B)
- 1 pound (500 g) ground beef - aka beef mince/keema
- 1 cup (250 g) yogurt - whisked until smooth
- 1 tablespoon chopped fresh cilantro - aka cilantro/hara dhaniya
- 1 inch piece of ginger - peeled and julienned
- 3 small green chilies - I use Thai/Birds eye chilies
- 3 tablespoons fresh lemon juice
Instructions
- Have all ingredients prepped and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
- In a bowl, mix all ingredients listed under "spice mix". Set aside.
- In a wide pan or a wok, heat oil over medium-high heat. Add ginger and garlic paste and saute for 30 seconds.
- Next, add the prepared "spice mix" and saute 15 seconds. Then add tomato puree and fried onions. Stir for 2 minutes.
- Add the ground beef (mince/keema) together with the yogurt and mix well. Break up any clumps with your spoon. Once it's well combined and comes to a simmer, cover, then reduce the heat just enough to maintain a very gentle simmer.
- Cook for 15 to 18 minutes, or until the liquid dries up and the beef is cooked through. Stir frequently to prevent the beef from sticking to the pan.
- Add chopped cilantro/coriander and julienned ginger. Also, add the green chilies. Feel free to finely chop a couple of chilies if you prefer extra spice or leave them whole. Mix everything, cover, and reduce the heat to the lowest setting. Cook for 5 minutes.
- Finally, add lemon juice, mix well, and enjoy with naan, roti, paratha, or steamed basmati rice. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Achar Gosht Masala – I’ve made this dish with both Shan and National achar gosht masalas (not sponsored by either). If using another brand, omit the salt listed under 'spice mix' and add it at the end after tasting the final dish.
Note B: Fried Onions – Fried onions speed up cooking, but if you only have fresh, substitute 1 medium onion for ¼ cup fried onions and increase the oil from 2.5 to 4 tablespoons. Start the cooking by frying the onions until golden brown, then add and sauté the ginger and garlic. The remaining steps stay the same.