How To Cook The Perfect Dry Masala Qeema

This recipe for masala Qeema, which translates roughly as meat mince, can be made with any meat you prefer—chicken, lamb, pork, goat meat, or any combination such as minced pork and veal. This dish, however, has become synonymous with lamb as this is a pantry staple in India.

Masala Qeema is a flavorful combination of onion, garlic, ginger, spices, meat, and tomatoes, making a comforting dish that is easily accessible since garam masala is the only truly Indian ingredient. This dish also often contains peas and potatoes. This recipe, however, calls for both garlic paste and ginger paste, which you can make easily on your own, or you can purchase at some grocery stores; look for it in the produce section. The dish is extremely versatile and simply changing the ingredients in the masala (the spice and onion mixture) can result in a great new taste each time.

Serve with chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread) or plain boiled, fragrant basmati rice. Masala Qeema can be eaten as a main course for lunch or dinner. It’s also good served alongside dal (soup-like lentils) and a leafy green salad for a well-rounded meal.
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