Pakistani
Keema prep jars
Batch keema for quick wraps, rice bowls and omelettes.
- 42minutes
- 8servings
- 528kcal each
- 31gprotein
Ingredients
The amounts here and inside every step follow this number.
- Beef mince 1.3 kg
- Onions 3¼
- Tomatoes 5 medium
- Peas 320 g
- Ginger garlic paste 3¼ tbsp
- Garam masala 1⅔ tsp
- Red chili powder 1⅔ tsp
- Turmeric ¾ tsp
- Cooking oil 3¼ tbsp
From the cupboard
- Salt, about 2⅓ teaspoons
- Cook the keema dry — wet keema spoils faster
What you will need
Large wide pan, Wooden spoon, Five jars or boxes, Knife and board
Method
-
1
Fry the onions 10 min
Heat the oil and cook the chopped onions until soft and golden.
In this step
- Onions3¼
- Cooking oil3¼ tbsp
Ready when: Soft, golden onions.
-
2
Brown the mince 15 min
Add the ginger garlic and mince, breaking up lumps, and cook until the water dries and it starts to fry.
In this step
- Beef mince1.3 kg
- Ginger garlic paste3¼ tbsp
Ready when: Loose grains of mince, sizzling not boiling.
-
3
Add tomatoes and spices 12 min
Add the tomatoes, chilli, turmeric, garam masala and salt and cook until the oil separates.
In this step
- Tomatoes5 medium
- Garam masala1⅔ tsp
- Red chili powder1⅔ tsp
- Turmeric¾ tsp
Ready when: Oil at the edges, no watery gravy.
-
4
Peas and dry off 8 min
Stir in the peas and cook until the keema is dry enough to store.
In this step
- Peas320 g
Ready when: Dry, glossy keema.
-
5
Cool and jar 15 min
Cool completely, then fill five jars. Use it in wraps, with rice, or in an omelette.
Ready when: Four days in the fridge, three months frozen.
Cook Keema prep jars from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
