• 1 kilo fresh organic fillet (you can mince this at home in a food processor or ask the butcher to do this for you)
  • 2 cups of natural yoghurt
  • 3-4 medium tomatoes – chopped
  • 2 medium onions – chopped very finely
  • 1 big tbpn of ginger and garlic paste
  • 2 tsb of already fried brown onions
  • Whole garam masala:
  • a cinnamon stick, 3-4 cloves and 3-4 small green cardamom, a tsb of saunf (aniseed) about 2 tsp of both whole cumin seeds and whole coriander seeds – about 2 tsp
  • For the garnish:
  • Fresh coriander leaves, chopped cherry tomatoes, julienne ginger, red and green sliced fresh chilli and sliced spring onions
  • A piece of naan or bread
  • Ghee and cooking oil
  • A piece of quick light coal


Heat some oil in a saucepan and add sabut garam masala (as above) until they impart a spicy smell then add onions – fry until lightly brown.

Then add ginger/garlic paste, and fry until the raw garlicy smell disappears. Ensure that the masala does not burn, hence keep on medium low heat.

Now add all the chopped tomatoes and bhuno – once this starts to dry up a bit add the mince beef and fry that until the meat is no longer pink.

Then add the yoghurt and now constantly keep stirring and continue to bhuno. When the whiteness of the yoghurt disappears, cover the saucepan and keep on low heat and allow to cook in it’s steam in ‘dam‘.

Keep checking on the keema every few minutes and stir until the water starts to dry out and then this is when you really bhuno the keema allowing it not to stick to the bottom of the pan and ensuring that it gets nice and brown – but not burnt.

I leave it to you to control the amount of heat under the pan. But bhuno-ing the keema is key!

Now add the already fried onions and cover and allow to dam for about 5 mins.

Once the keema is ready sprinkle half the garnish (as above). Cover and allow to dam for a few more minutes.

Smoking the Keema:
Light up a piece of coal, make a well in the middle of the keema, place a small piece of bread, drop the burning coal on top and a tablespoon of ghee over it – now cover immediately and allow the smoke to flavour the keema, for about 5-7 minutes.

Once this is done, throw away the bread and the coat. Sprinkle the remaining garnish and you’re done! See it’s not all that hard!

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