Shinwari Keema Karahi is a popular Pakistani dish made with ground meat (keema) and cooked in a traditional karahi (wok) with a blend of aromatic spices. The dish gets its name from the Shinwari tribe of Afghanistan, who are famous for their meat dishes.
The keema is typically cooked with onions, tomatoes, ginger, garlic, and a combination of spices such as cumin, coriander, turmeric, red chili powder, and garam masala. The dish is known for its bold and spicy flavors, with the heat level varying depending on personal preferences.
To make Shinwari Keema Karahi, the keema is first browned in a hot wok with oil, onions, and spices. Tomatoes are then added and cooked until they break down and form a thick sauce. The dish is finished with a garnish of fresh cilantro and green chilies, adding a touch of freshness to the spicy and savory flavors.
Shinwari Keema Karahi is typically served with naan, roti, or rice, and can be enjoyed as a main course dish or as a part of a larger meal. It is a hearty and flavorful dish that is loved by many in Pakistan and beyond.
