Smoky Gul Shinwari Fry Koila Keema - Taste of Tradition with a Modern Twist

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ASSALAMUALAIKUM DOSTOO
TODAY'S RECIPE IS GUL SHINWARI FRY KOILA KEEMA RECIPE the rich and smoky flavors of Gul Shinwari Fry Koila Keema, a traditional Shinwari dish packed with tender, minced beef, infused with aromatic spices and finished with a signature koila (charcoal) smoke. This unique twist brings out deep, earthy flavors, giving your tastebuds a delightful burst of traditional Pakistani street food with a modern BBQ finish.
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INGREDIENTS:
500g minced beef (preferably fresh)
3- big sizes tomatoes (centrally cutted)
2 tbsp ginger garlic paste
3-4 green chilies (slit)
1 tsp cumin seeds
1 tsp coriander powder
1 tbsp red chili flakes powder (adjust to taste)
½ tsp red chilli powder
1/4 tsp garam masala powder
6 tbsp yogurt (whisked)
Fresh coriander leaves (chopped, for garnish)
Fresh lemon juice (for garnish)
Salt to taste
half cup oil or ghee
Charcoal piece for smoking
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METHOD FOR KOILA KEEMA
1. Preparation of Base: Heat oil or ghee in a pan on medium heat.
2. Cooking the Keema: Add the ginger garlic paste and green chilies. Sauté for 1-2 minutes, until the raw smell disappears. Add the minced beef, and cook on high heat, stirring frequently until the keema changes color and starts releasing its juices.
3. Adding Tomatoes & Spices: Now add the chopped tomatoes, salt, coriander powder, red chili powder, turmeric, and mix well. Cover and cook for about 15-20 minutes on low heat until the tomatoes soften and integrate into the keema. Stir occasionally to avoid sticking.
4. Incorporating Yogurt: Add the whisked yogurt, mix well, and cook for another 10-15 minutes on low heat until the oil starts separating from the mixture.
5. Finishing Touches: Sprinkle garam masala and fresh coriander. Mix well and remove from heat.
6. Koila (Charcoal) Smoking: Heat a piece of charcoal until red hot. Place a small steel bowl in the center of the keema, and carefully place the charcoal in it. Pour a few drops of oil or ghee on the charcoal to produce smoke. Quickly cover the pan with a tight lid, trapping the smoke inside. Let it sit for 5 minutes, allowing the keema to absorb the smoky flavor.
7. Garnish & Serve: Remove the charcoal, garnish with fresh coriander and a splash of lemon juice. Serve hot with naan, paratha, or steamed rice.
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BENEFITS
1. High Protein Content :
Minced beef provides a rich source of protein essential for muscle repair and growth.
2. Rich in Iron:
Beef keema is packed with iron, improving blood circulation and boosting energy levels.
3. Good for Immunity:
The ginger, garlic, and green chilies used in this dish are great for boosting immunity, fighting inflammation, and promoting digestion.
4. Unique Flavor:
The koila smoking method not only enhances the flavor but also gives the dish an authentic, restaurant-quality taste that makes it stand out.
Enjoy this traditional, smoky Gul Shinwari Fry Koila Keema, a treat that will transport you straight to the bustling streets of Pakistan!
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   / @ayeshaabdullahimran  

   / @ayeshaabdullahimran