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

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

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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