The secret to an excellent Qeema, as I recently found out :P was to have lots of onions...this not only makes the dish tasty but also makes it juicy.
1 lb ground lamb
2 tbs oil
2 onions, thinly sliced
1 1/2 tsp salt
1/2 tsp turmeric
1 tsp red chilli powder
1 1/2 cup water
1 tsp ginger garlic paste
1 cinnamon stick
1 tsp black cumin seeds (shahzeera)
4 whole black pepper
1 bay leaf
1 green chilli
Cilantro for garnish
Heat oil and add onions, as they begin to slightly brown add ginger garlic paste and stir in salt, turmeric and the rest of the spices except red chilli powder.
Add it when the onions have totally gone brown, immediately add the qeema and stir briskly.
Immediately add water and shut the lid, cook until the qeema is tender.
Slice a green chilli and add cilantro for garnish. Cook further till oil starts to seperate.
QEEMA WITH POTATOES AND PEAS:
Similarly you can try a number of other variations like qeema with qasoori methi, potatoes, peas or with tomatoes. Here I have added both potatoes and peas before serving.