Beef Keema (Pakistani Ground Beef with Yogurt) — Rich and Tangy
This beef keema gets its creamy texture and slight tartness from being prepared with yogurt instead of tomatoes. It's a great recipe for keema lovers who are looking to switch up their recipe rotation
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Spatula
- Wooden spoon
- Whisk
- Measuring spoon
- Mixing bowl
Ingredients
- ⅓ cup neutral oil
- 1 bay leaf
- 1 black cardamom
- 4 cloves
- ½ inch cinnamon stick
- 1 medium-sized yellow onion (thinly sliced in half rings)
- 1½ teaspoon crushed garlic
- 1½ teaspoon crushed ginger
- 2 bird's eye chilies (sliced lengthwise)
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 pound (~450 grams) ground beef
- 1 ¼ teaspoon salt or to taste
- 1 cup full-fat yogurt (whisked and brought to room temperature)
- 2 tablespoons finely chopped cilantro (for garnish)
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