Learn how to cook three incredible keema dishes using one simple ingredient.
In this video we cook:
* Indian Keema Masala
* Pakistani Keema Karahi
* Mexican Chilli Con Carne
Each recipe uses proper cooking techniques to build flavour step by step.
You will learn:
* how to cook keema properly
* how to develop flavour using bhuna
* how different cuisines use the same ingredient differently
This video is perfect for:
* lamb mince recipes
* meal prep
* authentic curry cooking
* beginners and advanced cooks
Ingredients and Method
**Indian Inspired Keema Curry**
300g Lamb mince | 1 clove garlic, 1 tsp garlic paste, 1/2 inch cubed ginger, 1 tsp ginger paste | 1 onion 150g | 1 tomato 150-200g | 2 green chilli | fresh coriander | whole spices & seasonings
Method | Make base gravy
1 onion, 1 tomato, 1 clove garlic, 1/2 inch cubed ginger, 1-2 green chilli, fresh coriander, 1 tbsp oil, 1/2 tsp salt, 1 tsp curry powder, 1/2 tsp ground turmeric powder cook on a simmer for 25-30mins then whizz up with stick blender until fine…
Curry
4 tbsp oil | 1/2 tsp cumin seeds, 2 cardamon, 1 cinnamon, 1 bayleaf | fry keema until fat releases | add 1 tsp garlic, 1 tsp ginger cook until rawness goes away | add seasonings (tsp) 1/2 tsp salt | 1/2 turmeric powder, 1 Kashmiri chilli powder, 1 curry powder, 1 coriander powder, 1 cumin powder, 1/2 garam masala powder then marry everything up with a tbsp tomato puree | Now add your gravy and cook until ready (20-30mins)
Dum cook last 5mins for oil separation | Perfction
Garnish with sprinkle garam masala powder, kasoori methi, fresh coriander & green chilli
**Pakistani Keema Karahi**
300g Lamb mince | 4 tbsp cooking oil | 1 tsp salt | 4-6 green chilli | 3 fresh tomato halves | 1 tsp garlic paste | 1 tsp ginger paste | 1 cup water | 4 tbsp yogurt whisked | garnish with 1 tsp ground pepper, Julienne ginger & chopped green chilli
Method
4 tbsp cooking oil add keema fry till fat renders out | add 1 tsp salt, 4 green chilli, 2-3 fresh tomato halves and 1 tsp garlic paste, 1 tsp ginger paste fry until rawness goes then add 1 cup water and close lid until water evaporates (20/30mins) whisk 4 tbsp yogurt & add to keema bhuna the curry & cook util thick
Dum cook 5mins | Last hurdle
Garnish with 1 tsp ground pepper, Julienne ginger & chopped green chilli
**Mexican Inspired Keema (Chilli Con Carne)**
300g Lamb mince | 4 tbsp cooking oil | 1/2 tin drained kidney beans | 1 diced onion 120-150g | 2 clove garlic | 4 chopped green chilli & 2 for garnish | 2 chopped tomato (300g) | 1 tbsp tomato puree | chopped coriander | 1 beef stock cube | 500ml boiling water
Seasonings (tsp)
salt 1/2 or 1 (salt to taste) | paprika 2 tsp | Chilli powder | cumin powder | onion powder | garlic powder | oregano
Method
4 tbsp oil – fry keema until fat release – add chopped onion, chopped garlic & fry until the rawness smell goes away
Add seasonings – tomato puree and mix everything – add your chopped tomato – add dissolved stock cube in 500ml boiling water & cook until thick consistency (30-45mins)
Dum cook 5mins | Last hurdle
Sprinkle fresh coriander & 2 chopped chilli for garnish
Timestaps
0:00 Intro – Keema 3 Ways
0:40 Indian Keema Masala
3:30 Frying Keema Properly
5:00 Bhuna Stage
7:30 Pakistani Keema Karahi
9:30 Yogurt Stage
11:30 Mexican Chilli Con Carne
14:30 Final Dish Comparison
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50 Comments
Which keema recipe should we cook next?
1️⃣ Keema Aloo
2️⃣ Keema Biryani
3️⃣ Keema Pav
Comment below
What I like about you is you use the same cheap pots and tools as me .
Hi Latif, the Indian keema is nice, the Pakistani keema not for me, the Mexican keema is also nice.
That Pakistani keema looks next level bro 🔥👌🏽
There is many variations of chili or chile con carne (carne = beef) across northern Mexico and south-west USA – your version looks delicious and very comforting and easy to make for people at home, without needing too many crazy ingredients. Some version use beans, others don't. Some use tomatoes with the chilis, others only use chilis and no tomatoes. For some fun ingredients, try sourcing ancho chiles (dried poblano, very mild with chocolate type flavour), guajillo chiles (medium spice and cause a bright red colour … you can substitute kashmiri chili maybe) and chipotles (dried smoked jalapenos, which have a mild to medium heat and very smoky flavour like smoked paprika).
Mexican oregano is actually a different plant to regular oregano – different genus entirely. However it's much harder to find, so people outside Mexico usually just substitute with oregano.
Wow Abdul
You are a keema guru❤Sukran
Colin 🙏🏽👍👍👍👍👍🫶🏻
another great recipe thanks LAtif, gonna be making the karahi real soon! keema pav my choice
We all win!
They are all so delicious x karahi looked so delicious 😋 x God bless
@LatifsInspired Please don't zoom in and move the camera so fast. On a big screen it's making us dizzy. Maybe slow the camera movement.
I reckon Latif is trying to fatten us up, all these dishes look absolutely gorgeous.
I live in the US- North Carolina and have never eaten any form of Keema. These recipes, eso the first two look delicious!!!
I love your recipes, I make your eggplant recipe on repeat. Watching you from Ontario Canada. But I am heavily influenced by my Caribbean roots from the Indo community. ❤
Also, a fantastic EDE dish Abdul 👍cob cob cob
Colin❤
If it's hot, like a vindaloo at a minimum, then I'll probably like it whichever way it's cooked. I can't do mild. The only exceptions are certain Chinese dishes. Whenever I go East Asian, Korean is my favourite!
Looks very tasty and delicious
I try my best! Shukran for your support
It honestly is. And so simple to do. I’ve made it as minimalist as possible, without compromising on taste
Do bhindi next
There is another version of keema massala (sort of).
Go back 50+ years and a lots of people made "curry", including school canteens. It tasted absolutely nothing like what any person with any Asian background has ever made, but it would be as different to these three as the three are from each other. It was actually very nice (I enjoyed it as school canteen beef curry.).
At that time Sharwood's were really the only company producing any kind of herb/spice mixes at all and they had a small range of powders and pastes, and the only time that I havee sen anyone make it at home, they insisted that a powder and a paste were essential, whatever, it was pretty good. "Curries" also ALWAYS had chopped apple and sultannas in them and when made in "traditional English" style it always had a slight greenish tinge to what was otherwise quite a grey/pale brown "sauce" to be eaten with rice.
It does get fond mention online in discussion groups talking about shool dinners in particular, but I have never found a recipe, although the Sharwood spice mixes are long gone.
Don't foget, at that time, oilive oil was for softening earwax and the only spaghetti available was 60cm or so long and wrapped in deep blue paper with a very elaborate paper label holding the wrap closed.
Love it all! Good to see you doing a Chilli con Carne, too! Nice work, bud!
They all look good chef Pakistani one wins for me ❤😊
Hi Latif, like your real pic much better than the AI. please go back to non-AI cover photo.
Definitely going to give all 3 ago 🤞🏼 hopefully they turn out similar, Dave in Newcastle cheers latif
kema dish to ALBANIA lamb or beef mince onion rice or bulgur, cube herbs tomato sauce hot water to boilling, Eat like this or fill the peppers or aborigine and bake in oven
Awesome tutorials mate, thanks for sharing!
All of them look amazing. The third one is almost like Texas chili.
I'm drooling . they all look so nice
Always fascinated by the difference between Indian and Pakistani versions of the same dish. Would I be right in thinking Pakistani food has less tumeric in it?
I certainly would not pick out a favourite as they all qualify as warm filling comfort food. If I had to edge it it would probably be the Keema Karahi, simple home cooking sort of limited budget stuff but both filling and tasty but I would not be insulted by any of them as Keema type dishes are a firm favourite.
Latif would you consider making three different starter dishes for us, maybe samosas, seekh kebab and onion bhaji. Hi from Sydney
Can't wait to try the first one 😍 😋
Kemma matar for me every day 😍🚁🏴 hope u r well chef ?🫶
What a fantastic comparison video Latif andmakes me remember that any countries have similar versions of the same food, bolagnes of course and my dad always loved the incredibly UK version, mince and onions which, when I was a boy I hated as it was so bland and no sauce. However I've never actualy made the very popular Pakistani versionof Keema Karahi so I need to corrct that this coming weekend after a work trip to Poland and using my newy aquired aluminium pan like yours to get those burnt scrapings off the bottom. One thing I also love to cook though is the Thai similar version of Pad Kaprow (or Grapaw or however it's said over there) because I love it and it's simply delisious with the Thai basil in and small hot Thai chillies and especially with a fried egg on top!
Hi bud I’m from Wigan England
Interesting video
This is my recipe I hope you give it a go
3 tablespoon of ghee (I use the same pan as you)
Cumin seeds ,mustard seeds,fennel seeds,pepper corns ,bay leaves,cloves,cinnamon stick,Hing
Add sliced onion low and slow till caramelised
Add garlic ginger
Add good quality minced beef 30% fat in batches to brown rather than boil
Add spices cumin powder ,chill powder,coriander powder curry powder turmeric,stock cubes (I usually use three forgot to say I’m using around 700 grams of beef)
Let them bloom
Add around 6 large tomatoes cut in small pieces and about half a tube of tomato purée mixed with 50 ml water
Cover and cook for around 45 minutes to a hour stirring occasionally till you get a nice gravy no need to add any water
Finally add Gara masala ,methi fresh coriander fresh green chilli,red chilli’s, tomatoes cut into quarters and a cup of defrosted garden peas
Cook un covered for about 5 to 10 minutes
Enjoy
I also think this taste better just warmed up in the microwave the day after the flavours really develop
Bismillah 🙏
Keep up the good work bud 🤘🏻😎🤘🏻
Hey Latif Shout out from the Nederlands i realy like your recipes and these 3 Ar no exception thay ar just as good as the rest but i am wondering about something else if you dont mind me asking. can you maby make a video on how to make pappadums ? i realy would like that if you have time thanks in advance 👍and keep up the nice recipes 😊
Brit living in Texas. Good curries this side of the pond are almost impossible to find so I use your recipes to cook my own. Thanks, you're my saviour !!!!!!!
All of them look delicious but i will be making the pakistani one for sure.
I love this new 3 ways series, don't forget to do some more.
Next time do some 3 ways Lamb, Beef, Chicken, fish and others.
Assalamualaikum Chef
Eid Mubarak you n family
From Singapore
17:50 Am I hearing correctly that I can add Dark Chocolate?
Dang. The Chef give us the middle finger. 8:07
Nice dishes.
I love the way Pakistani style cooking is so minimal to let the star ingredients shine in sizzling Karahi dishes.
Chili con carne is so versatile you could cook it a number of ways with different spices and all would taste great. Pure soul food.
To add punch to the chile con carne, you can dry roast mexican chiles and soak them in water for a few hours then blend to make a paste then fried in oil. Ancho chile, Pasilla chile, Mulato Chile, Guajillo Chile, deArbol Chile all great. I use deArbol and Guajillo combined and sometimes add Chipotle powder and a dash of Cacao powder finished with some Mexican Oregano.
Majoram is a good substitute if Mexican oregano is not available in your area.
Mahalo, from Big Island, Hawaii!! I truly appreciate your channel as if Indian food is desired here you have to be an 'Amazing Home Chef'!, there are not any worthwhile Indian food available, if you want it, have to fly to Honolulu or make it yourself. This channel is the Best!!
First curry I had on a regular basis was Keema in Bradford in the 1970s with 3 Chapatis .I was hooked Shimla and other curry houses . So looking forward to try these recipes
The Pakistani keema; that's not "4 Cups of Yogurt", more like a single cup of yogurt?
Can you please clarify for others. 👍
All three recipes look delicous . Thank you for sharing.
Do you prefer your chili con carne with rice or in a taco? & Also were you still interested in making the Himalayan curry chicken? Would love to see your version of it.
I would prefer the pakistani style, with lamb, thats a gorgeous filling for bread or pastry. Briliant stuff latif lad