Delicious Keema Lobia Recipe (Minced Meat with Black-Eyed Peas) Keema Rongi by What Shall I Cook

Complete recipe in English to print or make notes down below. Thanks Welcome to "What Shall I Cook," where we explore delightful recipes to tantalize your taste buds. Today, we're preparing Keema Lobia, a savory dish combining minced beef with black-eyed peas. This hearty Indian and Pakistani dish, packed with flavors and spices, is sure to become a family favorite. If you're looking for an easy Indian and Pakistani curry recipe, or perhaps some family dinner ideas, this Keema Rongi recipe is perfect for you. Join us as we guide you through the step-by-step process of making this delicious homemade Indian and Pakistani cuisine. Don't forget to subscribe to "What Shall I Cook" for more mouthwatering recipes and comfort food ideas. Ingredients: • 1000 grams (1kg) of Minced Meat (beef/mutton) • 500 grams of Black-Eyed Peas (white Lobia-rongi), soaked for 3 hours. • 1 cup of vegetable oil • 300 grams of finely chopped Onions • 350 grams of tomatoes, peeled, sliced • 2 tbsp of chopped Garlic cloves • 2 tbsp of Ginger paste • 1 tsp of green peppers • Cilantro leaves for garnish Spices: • 2 tsp of red chili powder • 1 tsp of red chili flakes • 1 tsp of turmeric powder • 2 ½ tsp of pink salt, to taste • 1 tbsp of coriander powder • 1 tbsp of cumin powder • ½ tsp of garam masala (warming spices) Instructions: 1. Start by placing a large pan on the stove over medium heat. Add 1 cup of oil and sauté the finely chopped onions for a minute. Then, add the chopped garlic and sauté until translucent. 2. Add the minced meat and cook over medium heat until the color changes and the moisture from the meat evaporates. Add ginger paste and green peppers, and fry for a few more minutes. 3. Incorporate the spices: red chili powder, red chili flakes, turmeric powder, and salt. Mix the spices well for a minute, then add 1 cup of water. Reduce the heat to low, cover with a lid, and let it simmer for 10 minutes. 4. Uncover and check if the water has completely evaporated and the oil has separated. Increase the heat to medium and add the sliced tomatoes. Fry for 5 minutes or until the tomatoes turn soft and meld with the meat. If the tomatoes are not softening, you can add ½ cup of water. After adding the water, cover it with the lid and let it sit for 2-3 minutes on low heat. (tomato paste can be used here instead) 5. Uncover and increase the heat to medium. Add the soaked and rinsed black-eyed peas to the pan. Mix and fry them well with the meat for a few more minutes. Then, add coriander powder, cumin powder, and garam masala. Fry well with the spices for 7-8 minutes. 6. Pour in 2 cups of warm water and cover with the lid to let it simmer for 30 minutes on low heat. Check if the peas are cooked well, and simmer for an additional 5 minutes if needed. 7. Dish out and serve hot with roti or naan, alongside a refreshing mint raita. Enjoy this flavorful Keema Lobia recipe that's perfect for any occasion. Don't forget to subscribe to "What Shall I Cook" for more mouthwatering recipes!