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Pakistania keema served in a red bowl with rice and salad
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Easy Pakistani Keema Recipe

This Easy Pakistani Keema recipe is an excellent one pot meal that's perfect for weeknights. Made with easily available ingredients it is the perfect versatile keema that can be used in many other recipes such as sandwiches and even pasta!
Course Main Course
Cuisine Pakistani, Pakistani/Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 5
Calories 406kcal
Author Wajeeha Nadeem

Equipment

  • Food chopper / food processor
  • Cutting board
  • Dutch oven or heavy bottomed pot
  • Knife
  • Wooden spoon

Ingredients

  • 4 tablespoons oil
  • 2 medium onions chopped
  • 500 gram minced beef
  • 2 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp salt or to taste
  • 4 medium tomatoes crushed or roughly chopped
  • 1/2 cup freshly chopped coriander leaves
  • 1/4 cup freshly chopped mint leaves
  • 2 birds eye green chillies washed but left whole
  • 1 tablespoon butter optional
  • 1 teaspoon dried fenugreek leaves / sukhi methi optional

Instructions

  • In a heavy bottomed pot, heat the oil.
  • Add the chopped onion, and saute on medium high heat for 3-4 minutes until it is light golden brown.
  • Add the minced beef, stir and cook for 1-2 minutes.
  • Now add the ginger garlic paste and the spices. Cook on medium high heat for 5-7 minutes.
  • Add the crushed tomatoes, stir and cook for 1-2 minutes.
  • Lower the flame to medium low, cover the pot with a lid, and cook for 15 minutes. Stir the keema a couple of times during this time.
  • After 15 minutes, remove the lid and increase the flame to high. Cook for 10-15 minutes while stirring every few minutes.
  • The keema is ready when excess moisture has evaporated and you can see the oil on the surface of the keema.
  • Add chopped coriander, chopped mint and green chillies. Stir, cover the pot with the lid and let steam for 2 minutes.
  • Remove the lid, add the butter and dried fenugreek leaves if using, and stir to combine.
  • Remove the pot from the heat, and let rest for 5 minutes before serving.

Notes

  1. Oil: You may substitute with ghee.
  2. Minced beef: You can replace with mutton mince, chicken mince or even turkey mince. However, cooking times will vary according to the meat.
  3. Tomatoes: Use good, juicy and ripe fresh tomatoes. If you do not have fresh tomatoes on hand you can also use 400 grams of canned crushed tomatoes instead.
  4. Fresh mint leaves: I've used dried mint instead of fresh mint leaves several times and it's an excellent substitution. Use 1 teaspoon of dried mint in place of fresh mint leaves.
  5. Green chillies: You can use birds eye chillies, thai chillies or in a pinch you can even use serrano peppers.
  6. Dried fenugreek leaves: This is an optional ingredient, but it adds an excellent finishing touch to the recipe. Can skip if not available, the recipe will still turn out delicious! 
  7. Storing the keema: store in an airtight container in the fridge for up to 3-4 days. Keema can also be frozen for up to 1 month.

Nutrition

Calories: 406kcal | Carbohydrates: 11g | Protein: 19g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 612mg | Potassium: 621mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 3mg