Keema ‘flying saucers’

Name: Keema ‘flying saucers’
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4-5
Cuisine: Pakistani
Ingredients: 1 bay leaf; 2 tablespoons sunflower oil; 1 black cardamom pod; 6 black peppercorns; Dadi’s coriander chutney, to serve; 6 cloves; 1 cinnamon stick; 1 teaspoon salted butter; 2 slices of bread, white or brown; 2 spring onions (scallions), finely chopped; 1 cm (½ inch) ginger, finely chopped; 1 red onion, very finely chopped; handful of chopped coriander (cilantro); ¼ teaspoon turmeric powder; 450 g (1 lb) minced (ground) beef; 1 teaspoon finely grated ginger; 1 teaspoon crushed garlic; juice of ½ lemon; 1 teaspoon coriander seeds; 1 tablespoon concentrated tomato puree (tomato paste); tomato ketchup - optional; ½ teaspoon Kashmiri chilli powder; 2 tomatoes, very finely chopped; 1 teaspoon salt; ½ teaspoon cumin seeds; 1 teaspoon dried fenugreek leaves (methi)

Preparation info

Serves
4-5

Difficulty
Easy
Ready in
1 hr

Appears in

Andaza

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.

Ingredients

2 tablespoons sunflower oil
6 black peppercorns
6 cloves

Asia
Pakistan
Karachi
Snack
Spicy

Method

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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