Shimla Mirch Keema

RecipenKitchen Recipe 1 h 10 min · Serves 4 · Pakistani

Why make it Tender spiced beef mince cooked down with onions and tomatoes, then finished with crisp-tender capsicum for a fresh, green bite. A quick weeknight dinner that goes well with hot rotis.

You’ll need

Serves 4 4 tbsp cooking oil 1 tsp cumin seeds 2 medium onions, finely chopped 1½ tbsp ginger-garlic paste 500 g beef mince, preferably not too lean 2 medium tomatoes, chopped 3 tbsp plain yogurt, whisked until smooth 1½ tsp salt, or to taste + 10 more in the full recipe

1 Step 1 of 8 Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

2 Step 2 of 8 Add the chopped onions and fry, stirring often, until deep golden brown at the edges. Lower the heat if they darken too fast.

3 Step 3 of 8 Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

4 Step 4 of 8 Add the mince and press out any lumps with the back of your spoon. Fry on medium-high heat until the meat is no longer pink and the liquid it releases has mostly evaporated.

5 Step 5 of 8 Add the tomatoes, yogurt, salt, chilli powder, coriander, cumin and turmeric. Cook, stirring often, until the tomatoes break down and oil separates and shimmers at the edges of the masala. The last 3 steps are in the full recipe.

Cook’s tip Add the capsicum only at the end. Cooked from the start, it turns grey-green and soft and loses its fresh flavour.

Shimla Mirch Keema

Ready to cook? Exact amounts, every step, timings and tips, free on RecipenKitchen. Get the full recipe