Steps

1. Finely chop 1/2 onion.
   🕒 01:06
2. Heat 2 tbsp~ of vegetable oil in a frying pan. Slowly sauté the finely chopped onion until sweet. (Key tip: thoroughly sautéing the onions will bring out their sweetness and umami.)
   🕒 01:42
3. Add 1 clove of grated garlic and 1 clove of grated ginger to the sautéed onion and cook until fragrant. (Key tip: sautéing each ingredient thoroughly builds layers of flavor and depth.)
   🕒 02:17
4. Once fragrant, add 2 tbsp of curry powder and stir briefly, being careful not to burn it. (Key tip: sautéing curry powder in oil enhances its aroma. For a more authentic taste, consider adding cumin seeds.)
   🕒 02:51
5. Add 1/2 can (200g) of whole tomatoes and 2/3 to 1 tsp of salt, and simmer while stirring. (Key tip: a slightly stronger saltiness helps to unify the flavors.)
   🕒 03:56
6. Add 3 tbsp of yogurt and simmer lightly while stirring. (Key tip: the dairy umami and acidity of the yogurt add depth to the dish. This paste is also great for meal prep.)
   🕒 04:39
7. Add 250g of ground meat to the reduced paste.
   🕒 05:36
8. Add 3 to 4 tbsp of water and break up the ground meat, mixing it into the sauce. (Key tip: adding water helps to loosen the meat and integrate it with the sauce.)
   🕒 05:42
9. Once everything is combined, simmer while stirring occasionally to prevent sticking. (Key tip: simmer until reddish, translucent oil appears; this concentrates the umami.)
   🕒 06:29
10. Taste and adjust seasoning with salt if necessary.
    🕒 07:24
11. Serve the keema curry over 2 servings of warm cooked rice.
    🕒 07:56
12. Garnish with julienned ginger and coarsely ground black pepper to taste.
    🕒 08:07