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Qeema Piyaz

Name: Qeema Piyaz
Cook time: 1500 s
Total time: 1800 s
Yield: 6
Cuisine: Pakistani
Ingredients: 4 tablespoons Oil canola; 1/2 kilogram Beef ground 70% lean meat / 30% fat raw; 2 Units Onions raw; 1 Inch Ginger root raw; 1/2 teaspoon Spices cumin seed; 2 Units Spices cloves ground; 1 teaspoon Spices pepper black; 1/2 teaspoon Spices cinnamon ground; 2 Units Spices cardamom; 1/2 teaspoon Spices pepper red or cayenne; 1/2 teaspoon Spices coriander seed; 1 teaspoon Salt table; 3 Units Peppers hot chili green raw; 1/2 teaspoon Lemon juice from concentrate canned or bottled

30'

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Breakfast

Pakistani

Weekends

Ingredients

Servings

- 6 Portions +

Oil, canola

4 tablespoons Oil, canola

Beef, ground, 70% lean meat / 30% fat, raw

1/2 kilogram Beef, ground, 70% lean meat / 30% fat, raw

Onions, raw

2 Units Onions, raw

Ginger root, raw

1 Inch Ginger root, raw

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Spices, cloves, ground

2 Units Spices, cloves, ground

Spices, pepper, black

1 teaspoon Spices, pepper, black

Spices, cinnamon, ground

1/2 teaspoon Spices, cinnamon, ground

Spices, cardamom

2 Units Spices, cardamom

Spices, pepper, red or cayenne

1/2 teaspoon Spices, pepper, red or cayenne

Spices, coriander seed

1/2 teaspoon Spices, coriander seed

Salt, table

1 teaspoon Salt, table

Peppers, hot chili, green, raw

3 Units Peppers, hot chili, green, raw

Lemon juice from concentrate, canned or bottled

1/2 teaspoon Lemon juice from concentrate, canned or bottled

Qeema Piyaz

Nutri value

Go to instructions

Instructions

4 Steps

30'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Wash and peel the onions. Finely chop one of the onions, and slice the second one.
2. Heat oil, and fry the sliced onions first till they turn golden brown. Take the onions out in a bowl, and let them cool. Crush them lightly and set aside.

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2 of 4

10'

Step 2

3. Heat the leftover oil that was used to fry the sliced onions. Add chopped onions and fry till light golden.
4. Add sliced ginger and garlic paste, followed by the whole spices (cumin seeds, cloves, black peppercorn, cinnamon and black cardamom)
5. Cook for a minute till the flavour of the spices is released and then add the mincemeat.
6. Cook for 2-3 minutes till mince colour changes, and then add the powdered spices (red chili flakes, coriander seeds and salt).

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3 of 4

10'

Step 3

7. Cook for a minute, and then add the tomatoes.
8. Cook uncovered for about 20 - 25 minutes, stirring every few minutes. Use a wooden spoon to mash the tomatoes as they soften.
9. Once the tomatoes soften, turn the heat to medium high and saute the qeema on high heat to bhonofy it. The qeema is ready once the oil separates (you will see oil rising to the top). The qeema will be on the dry side.

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4 of 4

Step 4

10. In the end, place the crushed brown onions on the qeema, along with green chilies and lemon juice. Cover the pot, and put it on low simmer for 5 minutes. This step is known as dum, and will infuse the flavours of the brown onion and green chilies into the qeema.
11. This Pakistani qeema recipe can be served with rice or roti as well, but preferred way is with puri or paratha.

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