Ingredients

• Mince (Keema): 1 lb (chicken, beef, or lamb)
• Our CURRY BASE (Masala)
• Shan Keema Masala Mix: 2-3 tablespoons (or to taste)
• Oil: 3 tablespoons
• Ginger-Garlic Paste: 1 tablespoon
• Yogurt: 1/2 cup, whisked
• Green Chilies: 2-3, slit lengthwise (optional)
• Water: 1/4 cup
• Garnish: Fresh ginger (julienned) and chopped cilantro

Directions

1. Brown the Keema: Heat the oil in a pot over medium-high heat. Add the minced meat and the ginger-garlic paste. Cook until the minced meat is browned and the water has evaporated.
2. Add Your Base and Spices: Reduce the heat to medium. Add your prepared CURRY BASE (Masala) and the Shan Keema Masala mix to the pot.
3. Bhunna (Fry the Masala): Cook this mixture for about 8-10 minutes on high heat, stirring occasionally. This is the "bhunna" stage, where you'll fry the masala with the keema until the oil starts to separate from the mixture.
4. Simmer: Add 1/4 cup of water, 1/2 cup of whisked yogurt, and the optional green chilies. Stir well, bring the mixture to a low simmer, and cover the pot. Let it cook for 20-30 minutes, or until the liquid evaporates, keema is fully tender and dry.
5. Last Bhunna (dry Roasting): Turn heat to full and cook it for another 5 minutes, stirring continuously.
6. Serve: Garnish with fresh julienned ginger and chopped cilantro before serving hot with naan, roti, or rice.