Quick & Easy Lucknowi-Style Beef Qeema
This quick and easy Lucknowi-style beef qeema is made with minced beef marinated in yogurt, ginger-garlic, raw papaya and spices. Sliced onion is browned in oil before the qeema is added, and garam masala goes in while it cooks so the flavor runs through the entire dish.
Why You’ll Love This Lucknowi-Style Beef Qeema
It is rich, savory and straightforward to make. Browned onions add depth, yogurt keeps the masala flavorful, and toasted cumin, coconut and green cardamom give the qeema an aromatic finish. Serve it with roti, naan or paratha for an easy homemade meal.
Quick & Easy Lucknowi-Style Beef Qeema
Ingredients
- ½ kg beef qeema (ground beef)
- 1 large onion or 2 medium onions, sliced
- 1 tbsp yogurt
- 2 tsp ginger-garlic paste
- 2 tsp raw papaya
- ½ tsp turmeric
- Red chili powder, to taste
- Salt, to taste
- 1 tsp garam masala
- 1 tbsp cumin seeds
- 1 tbsp ground or desiccated coconut
- 2 green cardamom pods
- 4 green chilies
- 2 tbsp fresh cilantro, chopped
- Oil, as needed for cooking
Instructions
- Marinate the qeema: Combine the beef qeema with yogurt, ginger-garlic paste, raw papaya, turmeric, red chili powder and salt. Mix well and marinate for about 30 minutes.
- Brown the onion: Heat oil in a pan. Add the sliced onion and cook until nicely browned.
- Add the qeema: Add the marinated qeema to the browned onion and mix well. Cover and cook for about 10 minutes.
- Add garam masala: Uncover and add 1 teaspoon garam masala while the qeema is cooking so the flavor goes through the dish. Continue cooking, stirring regularly, until the excess moisture reduces and the beef is fully cooked.
- Toast the whole spices: In a small pan, lightly toast the cumin seeds, desiccated coconut and green cardamom. Add them to the qeema and mix well.
- Finish with chilies and cilantro: Add the green chilies and 2 tablespoons chopped fresh cilantro. Cook briefly, then remove from the heat.
- Serve: Serve hot with roti, naan or paratha. Add a smoky coal finish only if you normally use that method and want a deeper smoky flavor.
Recipe Tips
- Slice the onion rather than chopping it finely so the browned onion stays visible in the qeema.
- Add the garam masala while the qeema is still cooking instead of only sprinkling it on at the end.
- Cook uncovered after the first 10 minutes if there is excess moisture, stirring regularly until the consistency is how you like it.
- Use red chili and salt to your own taste.
Serving Suggestion
Serve this beef qeema hot with roti, naan or paratha. Sliced onion, green chilies and lemon on the side work well too.
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