This Pakistani Keema recipe is a quick and easy minced beef recipe that is perfect for busy weeknights. It’s cooked on high flame and is made with onions, tomatoes and whole spices. SO good. It goes perfectly with other Pakistani recipes such as daal, jeera rice and kachumber salad. Don’t forget to add this green chutney to make a complete meal…yum!
Today, I’m sharing one of my favourite recipes, Pakistani Keema. I’ve mentioned rice as a side for this keema above, but it goes really well with roti too or even poori. If you’re looking for a more gravy based keema recipe, then check out this Keema Aloo recipe on the blog.
Keema quite literally means minced or ground meat. In this recipe I use beef keema, but this is a very versatile recipe. You may use any kind of ground meat to make this recipe, such as mutton (quite commonly used for this recipe in Pakistan), chicken and even turkey.
This Recipe Is:
Quick and simple (perfect for weeknight dinners)
Versatile (serve with roti or rice, or with any other main dishes)
Perfect for leftovers (use as stuffing in sandwiches or burgers, add in pasta)
How to Make It
This keema recipe is fairly simple to make.
The thing I love about this keema recipe is that it’s full of complex flavors, and we use both fried onions and raw onions in this keema, which lends a very unique and delicious flavour to the overall flavour profile of this keema.
Start by frying onions in a wok or a large pot, and once they are golden brown, remove from the wok and set aside. We will use these onions later in the recipe.
Now in the same wok, add the whole spices and cook for a few seconds until their aroma releases. Add the keema (minced beef) and cook on high heat until the water / liquid evaporates.
Then add the chopped tomatoes, spices, yogurt and thinly sliced onion (raw). Add water and cook with the lid on for about 5 to 10 minutes, until the tomatoes have cooked through and the oil begins separating. Keep the heat medium low in this step, and stir once or twice during the process.
Remove the lid, add the fried onions (which we fried in the first step), the green chillies and sliced ginger, and mix thoroughly. Cook on high flame for 2 to 3 minutes while stirring, until the oil separates. Garnish with chopped coriander and serve.
What to Do with Leftovers
Keema is so versatile, you can use it to make:
Sandwiches (I love to use this keema for sandwiches in the sandwich maker: add some keema, cheese, green chutney, slice onions and tomatoes to the sandwich and put it in the sandwich maker or a panini maker if that’s what you have…so yum!)
Burgers (Stuff into burgers with cheese, and all of your favourite toppings)
Pasta (just add some pasta sauce, cheese and keema to the pasta for a lovely Pakistani twist to pasta)
Pizza (would go so well as a topping with some pizza sauce and cheese)
Keema goes really well with both rice and roti. It also serves a great side to have in combination with other main dishes such as daal. I’ve listed a few recipes below that I think go really well with keema:
- 4 tablespoons oil
- 2 onions + 1/2 onion keep separate, we will add the 1/2 onion later in the recipe
- 3 to 4 whole black peppercorns
- 2 cloves lavang
- 500 grams beef mince beef ka keema
- 2 to matoes chopped
- 1/2 teaspoon turmeric powder haldi powder
- 1/2 teaspoon kashmiri lal mirch powder
- 1/2 teaspoon zeera powder
- 1/2 cup water
- 1/4 cup yogurt
- 1/4 cup chopped coriander
- 1 inch ginger piece julienned
- 1 green chilli sliced
- First thinly slice the two onions. Heat oil in a wok or large pot, and fry the onions (the 2 onions, we will use the other half onion later in the recipe) in oil until golden brown. Remove from the wok, and place on plate. Set aside. We will use these fried onions later in the recipe.
- Now in the same wok, add the whole spices and cook for a few seconds. Then add the keema and cook on medium high flame until the water evaporates.
- Now add the tomatoes, 1/2 thinly sliced raw onion (the one we set aside), spices and yogurt. Add water and cook for 5 to 10 mins on medium low flame until the oil separates.
- Remove the lid, add the fried onions (which we fried in the first step), the green chillies, ginger and mix thoroughly. Cook on high flame for another 2 to 3 minutes while stirring, until the oil separates. Garnish with chopped coriander and serve.