Pakistani Karahi Keema Minced Meat and Tomato Curry

This is a beautiful and flavour some curry that is perfect to serve guests or or as a special treat for yourself and your family. For optimal results, use chunky hand-made mince as opposed to machine-made mince. For this particular recipe, I used lamb. Chicken will cook much quicker than lamb, beef or goat mince. Adjust cooking times accordingly. Serve with roti or naan.


  • 4 tbsp oil
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 2 tbsp minced ginger
  • 320 grams minced meat lamb, chicken, goat, beef etc
  • 4.5 (190g) tomtoes chopped finely
  • 1 tsp salt
  • 1 tsp cumin
  • 1.5 tsp ground coriander
  • 1 tsp red chilli powder
  • 0.5 tsp garam masala
  • Coriander for garnish, optional
  • Green chilli for garnish, optional
  • Julienned ginger for garnish, optional



  • Begin by heating the oil in your pan or pot. Once heated, add the onions, garlic and ginger and saute till brown
  • Add the minced meat and brown.
  • Once sufficiently browned, add all the spices and 1 cup of water for lamb, beef or goat and 1/2 cup for chicken. Bring to a boil, then allow to simmer.
  • Simmer till the meat is 3/4 of the way cooked. This will vary for the kind of meat you have but I find the times to be around 25 minutes for lamb and mutton, 35 minutes for beef and 10 minutes for chicken. Once this stage is reached, add in the tomatoes.
  • Continue to simmer on medium-high until the water begins to dry out and the oil starts to separate from the curry. You will need to stay near the stove constantly at this point to ensure the water dries without allowing the curry to burn.
  • Once the water has mostly evaporated and the consistency is of your liking, turn off the heat.
  • Garnish with julienned ginger, green chilli and chopped coriander (optional)
Pakistani Karahi Keema Minced Meat and Tomato Curry 5 of 5

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