Title: Khara Keema (80/20 ratio) – 10 lb Keema

Ingredients for Keema Process:

• 10 lb Beef Keema
• Oil: 8 ladles of 3 oz oil (24 oz)
• Spanish Onions: 1.5 kg (finely chopped)
• Ginger Garlic Paste: 3 tbsp
• Green Chili Paste: 1 tbsp
• Tomatoes: 7 (chopped into small chunks)
• K-Boys Khara Keema Masala (1 Batch Packet)
• Salt: 3½ tbsp

Khara Keema Process Recipe:

1. Heat the Oil:
   • Pour 8 ladles of oil (3oz x 8 = 24 oz) into a cooking pot and heat it.
2. Add Whole Spices:
   • Add the K-Boys Khara Keema whole spices packet.
3. Fry the Onions:
   • Add the 1.5 kg finely chopped Spanish onions to the pot and fry until they turn lightly brown.
   • Keep stirring the onions to prevent sticking.
4. Preparing the Khara Keema Masala Base:
   • Add K-Boys Khara Keema Masala into the small container and add some water and mix it well.
5. Add Ginger-Garlic and Green Chilli Paste to Onions:
   • Add 3 tbsp ginger garlic paste and 1 tbsp green chilli paste to the onions and cook, stirring for about 20 seconds.
6. Add and Mix the Masala Base:
   • Then add K-Boys Khara Keema Masala Base and stir again to mix well.
7. Add Keema:
   • Add the keema (ground meat) to the pot and mix it well.
8. Cook the Keema:
   • Stir the keema until it is slightly browned and blended well with the masala mixture.
9. Add Salt:
   • Then add 3½ tbsp salt and mix well.
10. Add Garlic Water:
    • Add 2 ladles of garlic water to the pot to prevent it from drying out. Mix well.
11. Add Tomato:
    • Add tomato chunks and stir again to mix them well.
12. Cook the Mixture:
    • Cover the pot and cook until the tomatoes are fully cooked, stirring every 2-3 minutes to prevent the keema from burning at the bottom.
    • As the oil begins to separate from the mixture, taste salt and adjust if necessary.
13. Keema Initial Stage Done:
    • Once the tomatoes are fully cooked and the oil has separated, let it cool down to room temperature.
14. Use a Scale to Measure the Portion:
    • Use a kitchen scale to accurately measure the portion size before proceeding.
15. Portion the Keema:
    • Once cooled, portion the keema into 480-gram packs in plastic bags and seal them and keep them into the freezer.