Easy Shimla Mirch Keema Recipe
18 May 2025
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Easy Shimla Mirch Keema Recipe – Pakistani Mince in Marble-Coated Pan
By The Klassic Kitchenware Team
Ready to spice up your weeknight with a dish that’s quick, hearty, and packed with flavor? Shimla Mirch Keema is a Pakistani favorite, blending tender mince with vibrant bell peppers in a symphony of spices. Cooked in our marble-coated frying pan, this recipe is perfect for iftar gatherings or cozy family dinners. Serve it with warm naan or rice, and watch it become a household staple!
Ingredients
- 500g ground beef or chicken
- 2 tbsp cooking oil
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
- 2 medium green bell peppers (Shimla Mirch), diced
- 1 green chili, sliced (optional)
- Fresh coriander leaves, chopped (for garnish)
- Juice of half a lemon
Preparation Instructions
- In your Klassic marble-coated frying pan, heat oil over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
- Add onions and sauté until golden, about 3–4 minutes.
- Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- Add tomatoes, coriander powder, turmeric, red chili powder, and salt. Cook for 5 minutes until oil separates.
- Add ground meat, breaking it up with a spoon. Cook for 8–10 minutes until browned.
- Stir in bell peppers and green chili (if using). Cook for 5–7 minutes until peppers are tender yet crisp.
- Squeeze in lemon juice, garnish with coriander, and serve hot with naan or rice on a Klassic serving platter.
Watch Shimla Mirch Keema Come to Life
Check out this quick video to see how our marble-coated frying pan makes this dish a breeze!
Kitchen Tips from Our Pakistani Kitchen
- Perfect with Marble-Coated Pans: Our marble-coated frying pans ensure even cooking with minimal oil, ideal for keema.
- Keep Peppers Crunchy: Add bell peppers late to retain their vibrant texture and flavor.
- Next-Day Idea: Use leftovers as a filling for parathas or sandwiches!
Why Klassic? Cook Like a Pro
Our marble-coated frying pans are designed for Pakistani cooking—non-stick, durable, and easy to clean. Explore our frying pan collection for more kitchen essentials!
Frequently Asked Questions (FAQs)
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Can I use other meats for Shimla Mirch Keema?
Yes, ground chicken or lamb are great alternatives. Chicken cooks faster, while lamb adds richer flavor. -
How spicy is this dish?
Moderately spicy. Skip the green chili or reduce red chili powder for a milder taste. -
Can I make this vegetarian?
Substitute mince with crumbled paneer or soya granules for a delicious vegetarian version. -
What’s the best pan size for this recipe?
A 24cm or 26cm marble-coated frying pan works best for even cooking and stirring. -
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to keep it moist. -
Where can I find the right cookware?
Check out our Marble-Coated Frying Pan Collection and Frying Pan Collection for premium quality.
Love This Recipe?
Rate it below and share how you made it! Do you prefer beef or chicken keema? Tell us in the comments!