A “karahi” for those of you who are wondering is basically a wok. It allows the food you are cooking to cook faster and gives it greater flavor than what would happen if you were to use a smaller pot. If you do not have a wok then use a larger saute pan for optimal results. What makes a Karahi of any kind tasty is the caramelising of tomatoes and that requires surface area (and sadly, oil). You can definitely dial it back, but the flavor will be mellower. My favourite thing to do is to just drain it out in the end by tilting the wok and pressing back on the ground beef with a slotted spoon. Serve the qeema with your flatbread of choice, some achar or pickled onions and raita. For a fun picnic lunch you can also roll it into a paratha and add your condiments of choice!
Hope you enjoy this Chicken Karahi Qeema !
