Keema, or ground meat, is a prevalent part of Pakistani cuisine. Homecooked variations like aloo keema are the ultimate comfort food. On the other hand, recipes like dum keema and this tawa fry beef keema are reserved for special occasions. A two-step cooking process produces juicy and tender ground meat, perfect with an easy naan recipe (no yeast) or a plain paratha. Add my easy shakshuka recipe (with green tomatoes) to the menu and enjoy a hearty breakfast or brunch.
Why you’ll love this keema recipe
One-pot recipe—This keema recipe is perfect if you like one-pot recipes. It’s easy to cook and easy to clean up. Freezer-friendly—This keema recipe freezes well. I love to batch and freeze it for myself and my college kids to help plan meals. Versatile recipe - Ideally, this recipe is served for breakfast or brunch, but I often serve it for lunch and dinner. It makes the perfect hearty meal and is always a crowd-pleaser.
Ingredients for the keema
Items required for Step 1
Keema - For best results with this recipe, use 90% lean beef. Fattier cuts will result in a greasy curry, and anything with less fat will be too dry to eat. Onions - Yellow onions are my go-to for all my curries due to their neutral taste. Tomatoes - Juicy Roma tomatoes are best for this recipe. Spice powders - The spices used are a simple blend of ingredients you’re likely to have in your spice cupboard, especially if you cook Pakistani food regularly. Cooking oil—I use neutral cooking oils, such as avocado, canola, or sunflower, for most of my cooking. Amchur powder - The tangy taste adds a perfect tang to the keema. Fenugreek leaves - This is a popular ingredient in South Asian curries for its aroma and flavor.
Items needed for Step 2
Green chilies - I like to use serrano chilies for most of my cooking. Jalapenos are a good substitution if you want a milder curry. Ginger - Julienned ginger adds some zest to the keema and provides the perfect finish. Cilantro - Freshly chopped cilantro provides aroma and a vibrant color to the curry.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Try a different meat - Beef works best in this keema recipe, but ground mutton, lamb, or chicken are all great substitutes. Use lemon - If you don’t have amchur powder, squeeze a lemon and add the juice at the end to provide a tangy taste. Add some butter - If you want a richer flavor, add two tablespoons of butter to the keema before serving it.
How to make the keema
Fifth Step—Add the remaining tomatoes, green chilies, ginger, and fenugreek leaves, and saute just until the tomatoes are slightly melted. Then, turn the stove off and add the amchur powder and cilantro. Cover for 5 minutes before serving to allow the flavors to fuse.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
