
Dish
Guncha wa keema
Guncha wa keema is made by mixing minced meat with a variety of spices, such as cumin, coriander, and garam masala. The mixture is then shaped into small balls and cooked in a tomato-based sauce. The dish is typically served hot and garnished with fresh coriander leaves.
Origins and history
Guncha wa keema is believed to have originated in the Punjab region of Pakistan, where meat dishes are popular. The dish has since become a staple in Pakistani cuisine and is enjoyed by people all over the world.
Dietary considerations
Gluten-free
Variations
There are many variations of Guncha wa keema, some of which include the addition of vegetables or paneer. Some recipes also call for the use of lamb or chicken instead of beef.
Presentation and garnishing
Guncha wa keema can be presented on a platter or a plate. It can be garnished with fresh coriander leaves or sliced onions.
Tips & Tricks
To add extra flavor to the dish, try marinating the meat in yogurt and spices overnight before shaping it into balls.
Side-dishes
Guncha wa keema can be served as an appetizer or a main course. It pairs well with naan bread, rice, or salad.
Drink pairings
Lassi, a traditional Pakistani yogurt drink, pairs well with Guncha wa keema.
Delicious Guncha wa keema recipes
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