Guncha wa Keema

Guncha wa Keema

A fragrant, dry-cooked minced meat appetizer from India, where garlic, onions, tomatoes and green chilies come together in a rich, spicy masala. Serve hot with toothpicks as a starter or as a filling for breads.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) minced lamb or beef, not too lean, about 15% fat
• •2 medium onions, finely chopped
• •6 cloves garlic, minced
• •1 inch ginger, grated, optional but traditional
• •2 medium tomatoes, finely chopped
• •2 whole green chilies, finely chopped, adjust to taste
• •1 tsp turmeric powder
• •1 tsp cumin powder
• •1 tsp coriander powder
• •1 tsp garam masala
• •1 tsp salt, or to taste
• •3 tbsp vegetable oil, or ghee
• •2 tbsp fresh coriander, chopped, for garnish

Steps

1. 1 Heat the oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté for 6–8 minutes, stirring often, until they turn golden brown.
2. 2 Add the minced garlic and grated ginger (if using). Cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.
3. 3 Add the chopped tomatoes and green chilies. Cook for 4–5 minutes until the tomatoes soften and release their juices, mashing them slightly with a spoon.
4. 4 Stir in the turmeric, cumin, coriander, and half the salt. Cook for 1 minute to bloom the spices.
5. 5 Add the minced meat, breaking it up with a wooden spoon. Cook over medium-high heat for 8–10 minutes, stirring frequently, until the meat is browned and no longer pink. The internal temperature should reach at least 71°C (160°F).
6. 6 Reduce heat to low, cover the pan, and let it simmer for 10 minutes. Uncover and cook for another 5–8 minutes, stirring occasionally, until the mixture is dry and the oil separates from the masala.
7. 7 Season with remaining salt and garam masala. Taste and adjust. The keema should be well-spiced and almost dry, not saucy.
8. 8 Garnish with fresh coriander and serve hot as an appetizer with toothpicks, or as a filling for parathas or samosas.