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

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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