This easy keema recipe is a weeknight staple in most Pakistani homes. Not only is my keema recipe easy, but it comes together quickly and will soon be a must in your weeknight dinner rotation.
What is the meaning of keema?
Keema, Kheema, or Qeema means “minced” or “ground” meat in Urdu. Although most cuisines have some form of ground meat dish, keema as we know it today, originated in the Indian Subcontinent and is an extremely popular dish in Pakistan, India, and Bangladesh.
It can be made with any ground meat like beef, lamb, chicken, and even turkey. Beef keema is the most popular among home cooks and in restaurants. Keema has many variations and I’ll share some below.
Today, I am sharing a beef keema recipe that I call my master recipe. It is a basic minced curry recipe that you can enjoy on its own or with the addition of peas, potatoes, and or spinach. You can also make it wetter by adding stock or water. More on that below!
Why you should make my keema recipe
- Versatile. You can eat it the traditional way, with naan or rice, one day, and use leftovers for stuffing in quesadillas, mixing with some pasta to make keema spaghetti, or even use it to stuff bell peppers (capsicums) or tomatoes as my mother did for parties back when I was growing up.
- Quick. Ground beef doesn’t take much time to cook which means this beef keema is ready in under 30 minutes, a perfect weeknight dinner!
- Meal prep and freezer-friendly. I often make a whole batch of this keema for dinner and then use leftovers to make beef quesadillas for school lunches for the boys, add it atop salad greens as my protein of choice, and even freeze some for a future meal! It’s an absolute win for a working mom!
What you will need
Oil: I like to use neutral avocado oil but you can use olive oil or ghee.
Aromatics: Diced onions and minced garlic and ginger.
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 will also work. You can use ground lamb and chicken instead as well. I share more details below!
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 Jalapeno.
How to make beef keema
Saute. You will begin by browning onions on medium-high heat till they are golden. Then add the minced ginger and garlic and saute before adding the ground beef. Stir and break up the keema as you go.
Add the spices. Stir to incorporate and then add the tomatoes and green chilies and stir once again.
Cook. Lower the heat and cover the pan to let everything cook. After 20 minutes, uncover the pan and dry out the keema on high heat, stirring constantly to avoid burning it. This is referred to as “bhuna” in Urdu. Once the moisture dries up and oil rises to the top, the keema is ready.
Garnish. A sprinkle of garam masala or my Roasted Masala (posted on my Chicken Haleem recipe blog post) will add some smokiness to this dish but that is completely optional! Finish up with some chopped cilantro, julienned ginger, and lemon juice.
Tips for success
- 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.
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 adding tomatoes and green chili. Both frozen and fresh peas work well.
Keema Palak. At the same step as the tomatoes, add chopped 1 1/2 pounds fresh spinach or 10-ounce 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 of these spices can be a starting point and adjust to your preference.
Note
This is a drier keema curry that my family enjoys. If you prefer a wetter curry, add 1/4 cup water or stock when adding the tomatoes and green chillies and don’t dry all the moisture at the bhun stage.
Storage
This keema can be stored in the fridge for up to 4 days or frozen in an airtight container for up to 4 months. Make sure to bring the keema to room temperature before storing. To reheat, thaw overnight in the fridge and then heat on the stovetop.
Common questions
It is not necessary, but you can if you wish. To do that, just place the keema in a fine mesh sieve and run it under cold water until it runs clear. Drain the keema thoroughly, and then proceed with the recipe.
You can use red, white, or yellow onion in this recipe. They all work!
How to serve keema curry
Traditionally keema is eaten with roti (flat bread), and chawal (white rice), and throw in some Tadka Daal and Kachumbar and you have the Pakistani version of comfort food!
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 zucchini or bell pepper ;
- atop some roasted spaghetti squash much like the keema spaghetti my mom used to make when I was little.
- with some cauliflower rice (cookbook recipe).
- or simply atop a bed of salad greens.
If you liked this Pakistani keema recipe, you’ll love:
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This recipe was originally published in November 2022 but has been updated to share more detailed pictures and information.
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 some more. 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 roasted 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. For potatoes, add them along with the ground beef since they take longer to cook. Dice potatoes into 1-2 inch cubes for quicker cooking.
- If using ground chicken or turkey, remember they cook faster (around 10-15 minutes) and might need extra seasoning. Start with 1/4 teaspoon each of red chili powder, cumin, and coriander, and adjust to taste.
I tried it and it turned out amazing very tasty and healthy
So glad! Thank you for your feedback!