Karahi Qeema (Keema)

Keema Karahi: The Keema is first boiled or fried until brown and set aside. Chopped onions, garlic, ginger and green chillies are fried in ghee till the onions turn golden brown. Whole or ground spices are added to this mixture. The Keema is then added to this onion garlic mixture together with yoghurt/ peas and cooked for 15–20 minutes in a covered pot or a pressure cooker.