Hari Mirch Keema, a flavorful and spicy minced meat dish, is a popular and beloved recipe in South Asian cuisine, particularly in India and Pakistan. "Hari Mirch" translates to "green chilies" in Hindi, while "Keema" means "minced meat." This dish combines finely ground meat with the bold and aromatic flavors of green chilies, making it a delightful treat for those who appreciate a bit of heat in their meals.
Hari Mirch Keema, with its emphasis on green chilies, reflects the culinary traditions of regions known for their love of spicy food, such as Andhra Pradesh in India and the Punjab province in Pakistan.
Ingredients
- Ghee/Oil ½ Cup
- Onion Sliced 2 Small
- Ginger Garlic paste 2 tablespoon
- Red Chili Powder 1.5 tablespoon
- Coriander Powder 2 tablespoon
- Cumin Powder 1 tablespoon
- Turmeric Powder 1 teaspoon
- All Spice Powder 1 teaspoon
- Salt 1.5 teaspoon or to taste
- Beef Qeema 1 lb or 0.5 kg
- Yogurt ¾ Cup
- Green chilies 4-5 or to taste
See recipe card for quantities.
Instructions
In a pot, add oil and onion, fry till golden brown.
Add Ginger Garlic paste, Red Chili Powder, Coriander Powder, Cumin Powder & Turmeric Powder, and mix.
Add a little water and bhunofy it.
Then Add Beef keema and mix well.
Add salt, bhunofy it.
Then Add 2 cups of water.
cover and cook on low flame until keema is done.
Add Yogurt and mix, cook until oil separates.
Add Green Chilies, cover and let it simmer for 8-10 minutes.
Also add All Spice (Garam Masala) Powder.
Keema Hari Mirch is ready.
Substitutions
Instead of water, you can use chicken or vegetable broth to add more depth to the flavor of the dish.
Variations
Add 2 medium potatoes, peeled and diced, to the original recipe. After adding the minced meat, add the diced potatoes and cook them along with the keema until both are fully cooked. This variation provides a hearty and filling meal.
Storage
Hari Mirch keema can be stored in the refrigerator for 3 to 4 days.
Top tip
For enhanced flavor, marinate the minced meat with ginger-garlic paste, salt, and spices for 30 minutes before cooking. This allows the spices to penetrate the meat, making the keema more flavorful.
FAQ
Yes, reduce the number of green chilies and use milder varieties. Adjust the red chili powder to taste for a milder version.
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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