This easy keema recipe is a versatile base that can be enjoyed as is or enhanced with your favorite vegetables. Think peas, spinach, potatoes, or any other you’d like. Add some red lentil or masoor dal and white rice, and you’ve got yourself the equivalent of a Pakistani comfort meal! Ready in just 30 minutes, you’ll want to add this to your weeknight dinner rotation!
Keema or qeema may be the easiest curry recipe to make. In fact, it was my very first venture into cooking. Because it is so approachable, it is great for beginner cooks and busy weeknights!
And if you like ground mince recipes that are similar yet distinct, I’ve got you covered! Here are some to try:
- Chicken Kofta Curry: A moist and flavorful dish made with ground chicken, onions, green chilies, cilantro, and spices.
- Chicken Seekh Kebabs: Another ground chicken dish that is meal-prep and freezer-friendly.
- Beef Seekh Kebabs: Similar to ground chicken kebabs, they are perfect for making wraps or rolls for quick lunches.
A QUICK LOOK AT THE RECIPE
⏱ Ready in: 30 minutes. Ground beef doesn’t take much time to cook, which means this beef keema is ready in under 30 minutes, a perfect weeknight dinner!
👨👩👦 Serves: 6
🍽 Calories & protein: 484 kcal, 27g
📝 Main ingredients: Ground beef
📋 Dietary notes: High protein, low-carb
⭐️ Why you’ll love it: It’s meal-prep friendly. You can eat it the traditional way, with naan or rice, one day, and use leftovers to make ground beef quesadillas, much like this chicken and cheese quesadilla recipe. Mix it with some pasta to make keema spaghetti, or use it to stuff bell peppers (capsicums) or tomatoes, as my mother did for parties when I was growing up.
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“super recipe. Absolutely fascinating about the origins of the keema! And who doesn't love a bit of beef.
I in fact loved this dish so much I cooked it up at my 6 year old son's birthday party in Londong (he wasn't to pleased) but by no means the recipes fault.” – Will Fuller
Key Ingredients Needed to Make Keema
Oil: I use neutral avocado oil; you can also use a mixture of half ghee and half oil.
Spices: Fenugreek seeds are optional, but I find they add flavor, along with the usual Pakistani curry spices, such as red chili powder, turmeric powder, cumin powder, and coriander powder.
Ground beef: I use lean ground beef (80/20 ratio), but full-fat ground beef also works.
Tomato: I use Roma tomatoes, but you can use any juicy tomatoes you have. These are diced to incorporate and cook quickly.
Green chilies: Any will work, but I like Serrano best as it is the perfect amount of spicy for my family. It is milder than Thai chilies yet spicier than Jalapenos.
Variations
As I mentioned above, there are many variations to this master recipe. Here are some popular ones:
Keema Matar. If you decide to add peas to this recipe, do so when you add the tomatoes and green chili. Both frozen and fresh peas are suitable options.
Keema Palak. At the same time as the tomatoes, add 1 1/2 pounds of chopped fresh spinach or 10 ounces of frozen spinach.
Keema Aloo. Add potatoes when adding the ground beef, as they take longer to cook. Cut the potatoes into small 1-2 inch cubes to help them cook faster.
Chicken keema. If using ground chicken in this recipe, note that chicken cooks faster (about 10-15 minutes) and may need more spices, so adjust the red chili powder, cumin powder, and coriander powder accordingly. Adding 1/4 teaspoon more of these spices can be a starting point; adjust to your preference.
How to Make Beef Keema Step-by-Step
- Step 1: Sauté. You will begin by browning onions on medium-high heat till they are golden. Then add the minced ginger and garlic, and sauté until aromatic, about 30 seconds.
- Step 2: Next, add the ground beef. Stir and break up the keema as you go. And then add the spices. Stir to incorporate, and then add the tomatoes and green chilies, stirring once again.
- Step 3: Cook. Lower the heat and cover the pan to let everything cook. After 20 minutes, uncover the pan and cook the keema on high heat, stirring constantly to prevent burning. This is called “bhunna” in Urdu. Once the moisture dries up and the oil rises to the top, the keema is ready.
- Step 4: A sprinkle of garam masala will add some smokiness to this dish, but that is entirely optional! Finish with chopped cilantro and a squeeze of lemon juice. Serve in lettuce cups to keep it low-carb!
Pro Tips
- Keep an eye on the onions as they continue to cook rapidly after they turn golden. Once they are golden brown, lower the heat and add the ginger and garlic to slow down the cooking and prevent burning.
- This is a drier keema curry that my family enjoys. If you prefer a wetter curry, add 1/4 cup of water or stock when adding the tomatoes and green chillies, and avoid drying out all the moisture at the bhun stage.
Keema FAQs
Apart from the usual Pakistani/Indian spices listed above, sauteing the onions to a golden brown adds depth of flavor to the finished product.
Adding ripe tomatoes also helps add juiciness and flavor to the keema curry.
It can be made with any ground/minced meat, like beef, lamb, chicken, or even turkey. Beef keema is the most popular among Pakistani home cooks and in restaurants.
It is not necessary, but you can if you wish. To do this, place the keema in a fine-mesh sieve and run it under cold water until the liquid runs clear. Drain the keema thoroughly, and then proceed with the recipe.
This keema can be stored in the fridge for up to 4 days or frozen in an airtight container for up to 4 months. Ensure the keema reaches room temperature before storing. To reheat, thaw overnight in the fridge and then heat on the stovetop.
How to serve keema curry
Traditionally, keema is served with roti (flatbread), naan, and chawal (white rice). Add some Kachumbar as a side salad.
How to make it low-carb
If you’re like me and want to keep it low-carb, you can eat this keema curry.
- In romaine lettuce cups.
- Stuffed inside a zucchini or a bell pepper.
- On top of some roasted spaghetti squash, much like the keema spaghetti my mom used to make when I was little.
- With some cauliflower rice (from my cookbook).
- Or simply atop a bed of salad greens.
More Quick & Easy Pakistani Dinners
If you tried this Easy Keema Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
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Easy Keema Recipe
Equipment
- Wok
Ingredients
- 4 tablespoons oil
- ½ medium onion diced
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 pounds ground beef
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons salt
- 4-5 fenugreek seeds optional
- 1 medium tomato chopped
- 1 green chili pepper chopped
Garnish
- cilantro
- Lemon juice
Instructions
- Take a medium sized wok/pot and on medium high heat fry the onions till golden brown. Stir constantly and do not let them burn. This should take about 8-10 minutes.Keep an eye on the onions as they continue to cook rapidly after they are browned. Lower the heat once they are golden brown and add the ginger and garlic to slow down the cooking and prevent burning.
- Stir for about 30 seconds till aromatic and then add the ground beef and stir to combine making sure to break it up as you stir as it tends to clump.
- Once the beef is well combined, add all the spices and stir till well combined. Add the tomatoes and green chili and stir before lowering the flame and covering the pot. Let the tomatoes wilt for about 15-20 minutes.
- Once the tomatoes have softened, uncover the pot and increase the heat to high all while stirring the keema with quick movements smashing the tomatoes to fully incorporate them into the curry. Do this until the moisture dries and the oil rises to the top. About 5-7 minutes.
- Finally, once you get your desired consistency, switch off the heat and garnish the keema with chopped cilantro, a drizzle of lemon juice and optionally some garam masala. Enjoy!
Video
Notes
- I use lean ground beef (80/20), but full-fat ground beef works well too, as does ground lamb, chicken, or turkey.
- Keep an eye on the onions as they continue to cook rapidly after they are browned. Lower the heat once they are golden brown, and add the ginger and garlic to slow down the cooking and prevent burning.
- If adding spinach or peas, stir them in when adding the tomatoes and green chili. Add the potatoes with the ground beef, as they take longer to cook. Dice potatoes into 1-2 inch cubes for quicker cooking.
- If using ground chicken or turkey, remember that it cooks faster (about 10-15 minutes) and may require extra seasoning. Start with an additional 1/4 teaspoon each of red chili powder, cumin, and coriander, and adjust to taste.
will fuller says
super recipe. Absolutely fascinating about the origins of the keema! And who doesn’t love a bit of beef.
I in fact loved this dish so much I cooked it up at my 6 year old son’s birthday party in Londong (he wasn’t to pleased) but by no means the recipes fault.
Shah Zeeshan says
Aww thanks so much for your review, rating and including my recipe in your party menu! It may be a tad spicy for young ones though!
Talat says
I tried it and it turned out amazing very tasty and healthy
Zeeshan says
So glad! Thank you for your feedback!