Smoked Ground Beef/Viel (Keema)

Recipe by Samar
READY IN: 2hrs 50mins
YIELD: 2 bowls




  • Marinate the meat with garlic, ginger, tenderizer, salt &red chilli powder for minimum 2 hours.
  • Roast the Corriander powder by placing the powder in a non stick frying Pan and cooking it over very slow heat until u can smell a good aroma.
  • Roast poppy seeds the same way and than grind them to powder.
  • Heat oil in a deep pot, fry onions till golden brown take it out and spread it on a flat surface.
  • Cook the marinated meat in the same oil for about 5 minute
  • Add Corriander Powder and poppy seeds powder cook for about 15 minute.
  • Blend yogourt, fried onion and spice powder in a blender to make a fine paste.
  • Add the paste to the meat and cook on a slow heat for about 30min or until the water dries out .
  • When the oil rises on the curry place a piece of bread or foil or onion peels on the centre of the curry.
  • Burn a piece of coal on the stove top and place it over the piece of foil and pour 1 tsp oil, instantly smoke will start coming out of it cover the pot immedietly.
  • Take it of the heat and let it smoke for 5 minute.
  • garnish with onions rings, lemon and shredded ginger pieces.
  • Serve hot with Pita bread or tortillas.