Shimla Qeema - Minced beef with Capsicum Recipe🫑

Assalam-o-Alaikum everyone! I hope you’re all doing well. I’m doing great too. Today I’m sharing a simple and easy recipe for Shimla Qeema (Minced Meat with Capsicum).

We usually make qeema with potatoes, bitter gourd, or simply with onions, but this time I decided to try a new fusion of qeema and capsicum. The result was really delicious! It had a fresh, light taste, and because I used mild spices, the natural flavors of the qeema and capsicum really stood out.

Ingredients

• ½ kg minced meat (qeema)
• 1 large capsicum
• 1 large onion
• 4 tomatoes, grated or blended
• 1 tbsp ginger-garlic paste
• ½ cup cooking oil
• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ tsp turmeric powder
• A little dried fenugreek (kasuri methi)
• Fresh coriander, ginger & green chilies for garnish

Method

1. Wash the qeema thoroughly and leave it aside to drain completely.
2. Cut the capsicum into julienne slices or cubes, according to your preference.
3. Heat ½ cup oil in a pot and fry the onion until golden brown.
4. Add the qeema and fry it really well.
5. Add the ginger-garlic paste and continue cooking to remove any raw smell from the meat.
6. Keep frying until the qeema changes color, all its water evaporates, and it starts to fry in the oil. Once it becomes golden or slightly darker, you’ll know it is nicely cooked.

1. Add salt, red chili powder, coriander powder, cumin powder, turmeric and garam masala. Mix everything well.
2. Add the grated or blended tomatoes and about ½ cup water.
3. Cover and let it cook until the tomatoes are completely cooked and the oil separates.
4. Give it another good bhunai (frying) and finish with a sprinkle of kasuri methi for a beautiful aroma and extra flavor.
5. Garnish with fresh coriander, ginger and green chilies.

My Experience

I really enjoyed trying this combination because it was different from the usual qeema recipes. The capsicum gave the dish a fresh and slightly lighter taste while still keeping that delicious traditional desi qeema flavor.

You can also experiment with your favorite vegetables. Personally, I love qeema with potatoes, but I really enjoyed the capsicum version too.

Another interesting idea is to use this qeema as a filling for karelay (bitter gourd). Finely chop capsicum and onion, prepare the qeema with them, and use it as a filling. It will give the dish a completely new and unique taste that I’m sure everyone will enjoy!

Results

The result can be a great new addition to your home-cooked meals. You can easily make it for your family. The combination of mild spices and the natural taste of the capsicum really stands out and gives the qeema a fresh and delicious flavor.

If you prefer something that isn’t too spicy and want to enjoy the natural flavors of the meat and vegetables, this recipe is definitely worth trying. It is also quite nutritious and provides a good amount of protein.

I made this for my family and everyone really enjoyed it. Even my kids loved it because I kept the spices quite mild. If you prefer a spicier taste, you can also use a packet of qeema masala to enhance the flavor.

🫓 What to Serve With It

You can serve Shimla Qeema with:

• Hot naan
• Fresh chapati
• Fresh salad
• Raita
• Your favorite cold drink
• Lassi

For dessert, kheer or custard would pair beautifully with it and make the meal even more satisfying.

Personally, I love having it with lassi, and I find it a very fulfilling meal. As a proper meal, it can be a great option in terms of taste, protein and overall nutrition.

If you’re looking for a simple, mildly spiced and nutritious family meal, I’d definitely recommend giving this recipe a try. I’m sure you’ll love it!

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I hope you liked this recipe. ❤️
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