Whenever I am about to go back to Karachi my mother always asks me what I want to eat when I get home. The answer always is “qeema paratha” which usually prompts my mother to say “you’re your fathers’ daughter; he also wants qeema all the time”.
I have always loved a good qeema, but since living abroad I practically crave a ghar ka qeema. I don’t mean bihari style qeema, or galawat ka qeema or any of those other varieties that are commonly found in restaurants: I mean the kind of qeema that mama’s make. To say that it has been my nemesis thus far may sound dramatic, but it is true.
Ground beef here doesn’t taste the same and it certainly doesn’t smell the same. In fact some times it smells pretty darn icky. It has taken considerable trial and error and even the occasional chucking of the final product to get me to a place where I am happy with the end result. I don’t even keep the achar (pickle) bottle handy any more – God knows a few spoonfuls of it has rescued many bad qeemas!
The fresh minced ginger makes a significant difference in overall flavor so please please walk away from the pre ground stuff. If you don’t have time to finely mince then use a box grater and shred it. This recipe is fairly basic so you’re welcome to tweak it by adding more or less tomatoes, throwing in some green bell peppers at the end (yum), subbing peas out for the potatoes etc.
Happy Cooking 🙂