This white keema recipe by Rabi Foods is a creamy and flavorful keema recipe Pakistani families love. This easy white qeema curry can be made tastier with peas or potatoes. A simple and delicious white keema banane ka tarika, made better with Rabi Foods’ premium cooking oil.
1. Soak almonds, cashew nuts, and poppy seeds for 1 hour. Peel the almonds (chilka utaar kar).
2. Blend the soaked nuts into a smooth paste (ghana paste) and set aside.
3. Heat oil in a karahi. Add onions (pyaz) and garlic (lehsan), and sauté on low flame until golden brown.
4. Add lamb/mutton mince (qeema) and cook on medium heat until it changes color and is well cooked.
5. Add whisked yogurt (dahi), cardamom powder, white pepper powder, and green chillies. Mix well.
6. Add the nut paste (badam-kaju paste) and stir until fully combined.
7. Cover and simmer on low flame (dhimi aanch) until the mince is fully cooked and gravy thickens.
8. Cook until oil separates (tel alag ho jaye) and desired consistency is achieved.
9. Serve hot with naan or rice.
