Beef Keema

1. Fry Onion Rings

Heat 4 tablespoons of vegetable oil in a heavy-bottomed 10–12-inch skillet over medium heat. Once the oil is hot, add the thin onion rings and fry them for about 5 minutes until they turn dark brown and crispy but not burned. Remove the onion rings and set them aside.

2. Fry Whole Spices

In the same skillet, add the bay leaves, cinnamon stick, and whole cloves. Fry them until the bay leaves darken and the cinnamon stick starts to unravel, releasing their aromatic essence into the oil.

3. Fry Aromatics

Add the finely chopped onions, ginger, and minced garlic to the skillet. Fry these aromatics for about 10-12 minutes until they are golden brown and fragrant.

4. Add Ground Spices

Stir in the ground coriander, cumin, and turmeric. Fry these ground spices for about 2 minutes to deepen their flavors.

5. Add Yogurt and Tomato Sauce

Add 2 tablespoons of plain yogurt and cook it for a minute, followed by 2 tablespoons of tomato sauce. Let the tomato sauce cook for 2-3 minutes until it slightly thickens.

6. Add Ground Chuck

Add the ground chuck to the skillet. Fry the meat for about 7-8 minutes, breaking it up as it cooks to ensure there are no lumps.

7. Add Final Spices and Simmer

Add the ground mace, nutmeg, salt, and cayenne (if using). Pour in ½ cup of water and bring the mixture to a simmer. Cover the skillet and let it simmer gently for about 1 hour, stirring every 10 minutes.

8. Add Crispy Onion Rings

Finally, mix in the browned onion rings and remove the cinnamon stick before serving.