Uploaded June 2026 | Updated September 2026, 2 weeks ago
This Lagan Galawati Qeema recipe is the ultimate comfort food you have been waiting for! Rich, aromatic and packed with bold flavours — a classic dish perfect for family dinners and special occasions! #GalawatiQeema #FoodFusion #QeemaRecipe #DesiFood #EasyRecipes
Written Recipe: bit.ly/4aOvYcX
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Lagan Galawati Qeema
Serves: 7-8
Recipe in English
Ingredients:
-Qeema (Beef Mince) 1 kg
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Kacha papita (Raw papaya) paste 1 tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Iodized Himalayan pink salt 1 & ½ tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Kali mirch (Black peppercorns) 1 tsp
-Javitri (Mace) 1 piece
-Hari elaichi (Green cardamoms) 3-4
-Safed mirch (White peppercorns) ¼ tsp
-Zeera (Cumin seeds) ½ tbs
-Kabab cheeni (Cubeb pepper)1 tsp
-Saunf (Fennel seeds) ½ tsp
-Laung (Cloves) 3-4
-Kashkhash (Poppy seeds) 1 & ½ tbs
-Darchini (Cinnamon stick) 1
-Badi elaichi (Black cardamom) 1
-Jaifal (Nutmeg) ¼ piece
-Sukha narial (Desiccated coconut) 3 tbs
-Kaju (Cashew nuts) ¼ cup
-Water ½ Cup
-Dahi (Yogurt) whisked 1 Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Baisan (Gram flour) Roasted 1 & ½ tbs
-Kashmiri lal mirch (Kashmiri Red chilli) powder 1 tsp
-Pyaz (Onion) fried 1 Cup
-Lemon juice 1 tbs
-Desi ghee (Clarified butter) ¼ Cup
-Koyla (Charcoal)
-Cooking Oil
-Hara dhania (Fresh coriander) chopped handful
-Adrak (Ginger) Julienne as required
-Hari mirch (Green chillies) sliced as required
Direction:
-In a bowl, add beef mince, ginger garlic paste, papaya paste, green chilli paste, pink salt, mix well, cover & marinate for 1 hour.
-In a pan, add coriander, black peppercorn, mace, green cardamom, white peppercorn, cumin seeds, kabab cheeni, fennel seeds, cloves, poppy seeds, cinnamon stick, nutmeg, dry roast on low flame until fragrant.
-Let it cool & transfer to a spice grinder & grind well.
-Add desiccated coconut, cashew nuts, water & grind well.
-Remove cover, add ground paste, yogurt, red chilli powder, roasted gram flour, kashmiri red chilli powder, fried onion, lemon juice, mix well, cover & marinate for 1 hours.
-In a flat-bottom wok, add clarified butter, let it melt & heat it, add marinated beef mince, mix well.
-Cover & cook on low flame for 25-30 minutes.
-Remove cover, mix well, cook on medium flame for 8-10 minutes or until oil separates.
-Turn off the flame, give a coal smoke, garnish with fresh coriander, ginger & green chillies.
-Serve with culcha!
This Lagan Galawati Qeema recipe is the ultimate comfort food you have been waiting for! Rich, aromatic and packed with bold flavours — a classic dish perfect for family dinners and special occasions! #GalawatiQeema #FoodFusion #QeemaRecipe #DesiFood #EasyRecipes
Written Recipe: bit.ly/4aOvYcX
Visit our store: fusionhomepk.com
Visit Our Website: foodfusion.com
Download iOS & Android app: foodfusion.com/app
Facebook: facebook.com/foodfusionpk
Instagram: instagram.com/foodfusionpk
Twitter: twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ youtube.com/@FoodFusionKids
Lagan Galawati Qeema
Serves: 7-8
Recipe in English
Ingredients:
-Qeema (Beef Mince) 1 kg
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Kacha papita (Raw papaya) paste 1 tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Iodized Himalayan pink salt 1 & ½ tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Kali mirch (Black peppercorns) 1 tsp
-Javitri (Mace) 1 piece
-Hari elaichi (Green cardamoms) 3-4
-Safed mirch (White peppercorns) ¼ tsp
-Zeera (Cumin seeds) ½ tbs
-Kabab cheeni (Cubeb pepper)1 tsp
-Saunf (Fennel seeds) ½ tsp
-Laung (Cloves) 3-4
-Kashkhash (Poppy seeds) 1 & ½ tbs
-Darchini (Cinnamon stick) 1
-Badi elaichi (Black cardamom) 1
-Jaifal (Nutmeg) ¼ piece
-Sukha narial (Desiccated coconut) 3 tbs
-Kaju (Cashew nuts) ¼ cup
-Water ½ Cup
-Dahi (Yogurt) whisked 1 Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Baisan (Gram flour) Roasted 1 & ½ tbs
-Kashmiri lal mirch (Kashmiri Red chilli) powder 1 tsp
-Pyaz (Onion) fried 1 Cup
-Lemon juice 1 tbs
-Desi ghee (Clarified butter) ¼ Cup
-Koyla (Charcoal)
-Cooking Oil
-Hara dhania (Fresh coriander) chopped handful
-Adrak (Ginger) Julienne as required
-Hari mirch (Green chillies) sliced as required
Direction:
-In a bowl, add beef mince, ginger garlic paste, papaya paste, green chilli paste, pink salt, mix well, cover & marinate for 1 hour.
-In a pan, add coriander, black peppercorn, mace, green cardamom, white peppercorn, cumin seeds, kabab cheeni, fennel seeds, cloves, poppy seeds, cinnamon stick, nutmeg, dry roast on low flame until fragrant.
-Let it cool & transfer to a spice grinder & grind well.
-Add desiccated coconut, cashew nuts, water & grind well.
-Remove cover, add ground paste, yogurt, red chilli powder, roasted gram flour, kashmiri red chilli powder, fried onion, lemon juice, mix well, cover & marinate for 1 hours.
-In a flat-bottom wok, add clarified butter, let it melt & heat it, add marinated beef mince, mix well.
-Cover & cook on low flame for 25-30 minutes.
-Remove cover, mix well, cook on medium flame for 8-10 minutes or until oil separates.
-Turn off the flame, give a coal smoke, garnish with fresh coriander, ginger & green chillies.
-Serve with culcha!
