sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Kali Mirch Keema

Kali Mirch Keema

Spicy Corn Chaat

Spicy corn chaat is a chaat recipe, especially best to have at monsoon time. It's an easy...


Masala Butter Milk

Masala butter milk is a mildly spiced drink made with curds can be served as a coolant in...



This is a summer special cool drink recipe. It is famous in middle east....

Kadai Gosht Mutton

Kadai Gosht Mutton

Kadai gosht mutton is a popular cuisine around Pakistan. This recipe has an authentic tas...

Ragi Malt - Ambali

Ragi Malt - Ambali

Ragi (Finger millet or Ragulu) malt is delicious and healthy rejuvenating Indian beverage...


Maida Burfi

Maida burfi is a simple sweet that can be made easily and comes out tasty too. It is a So...

Kali Mirch Keema Recipe, How To Make Kali Mirch Keema Recipe

Kali mirch keema is spicy minced lamb dish made with minced lamb and pepper very easy to make and enjoy with parathas or chapatis

very simple and easy to cook recipe one of my favourites as well

About Recipe

How to make Kali Mirch Keema

(42 ratings)
0 reviews so far
Prep time
60 mins
Cook time
40 mins
Total time
100 mins
Kali Mirch Keema
Author : Vahchef
Main Ingredient : Onion
Servings : 4 persons
Published date : November 08, 2016

Ingredients used in Kali Mirch Keema
• Minced lamb meat - 500 grams.
• Onions - 5 numbers.
• Tomatoes - 2 numbers.
• Black pepper powder - 5 tablespoons.
• Salt - to taste.
  • Wash minced meat and pressure cook till meat is cooked. cut onions to smaller size and tomatoes as well.
  • Take a frying pan and add the cut onions and fry till they turn in to translucent in color and add cut tomatoes fry till tomatoes are mashed add black pepper powder and salt and fry for few minutes
  • Then add the cooked minced meat without water and cook till all the meat is mixed with ingredients.

Serve hot with chapatis or parathas.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter