KACHRI QEEMA RECIPE

Smoky kachri qeema made with Namak Mirch Kachri Qeema Masala — minced meat marinated, cooked with golden onions and yogurt, then finished with coal smoke.

Ingredients

  • 1 kg beef/mutton mince
  • 2–3 tbsp ginger garlic paste
  • 3–4 tbsp Namak Mirch Kachri Qeema Masala
  • 4 tbsp + 2 tbsp oil
  • 2 big onions (sliced)
  • ½ cup yogurt
  • 1 small coal piece for smoke

Method

  1. Marinate the meat mince with ginger garlic paste, Namak Mirch Kachri Qeema Masala and 2 tbsp oil, and set aside overnight or for a minimum of 6 hours.
  2. In a large wok, heat the remaining oil and add the sliced onions. When they turn golden brown, add the mince and ½ cup water and let it cook for 30 minutes.
  3. Once the mince is cooked, stir in the yogurt and cook on low heat for 5 minutes.
  4. Put hot coal inside with a few drops of oil and cover to let it smoke.
  5. Garnish with brown onions, green chilies, sliced ginger and chopped coriander.
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Make it with Namak Mirch

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Frequently Asked Questions

How long should I marinate the qeema?
Marinate the mince with ginger garlic paste, Namak Mirch Kachri Qeema masala, and oil overnight, or for a minimum of 6 hours, for best results.
What is the coal smoking step and can I skip it?
Once the qeema is cooked and yogurt is stirred in, a hot piece of coal with a few drops of oil is placed inside the pot and the lid is closed to infuse a smoky flavour. It's an optional finishing step but adds distinctive depth.
What should I serve kachri qeema with?
Garnish with brown onions, green chilies, sliced ginger, and chopped coriander before serving, as the recipe directs.