Keema ‘flying saucers’

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

The last thing I cooked before I went back to my parents, this is a snack that Nani Mummy always comforted me with. If you have any leftover keema, or spicy minced beef, this makes good use of it. You should be able to find dried fenugreek leaves (methi) at some Asian shops or online.


  • 2 tablespoons sunflower oil
  • 6 black peppercorns
  • 6 cloves


  • Heat the oil in a deep saucepan over medium heat. When it is hot, add the peppercorns, cloves, cinnamon stick, cardamom pod, bay leaf, coriander and cumin seeds and let them splutter for 30 seconds until fragrant, then add the onion and fry, stirring, until light brown. Add the ginger and garlic and cook for 1–2 minutes, or until their raw smell disappears.
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