Keema (Spicy Pakistani Ground Beef)

Hey all! How’s it going? Good? Oh, that’s great! Okay, so today’s recipe is fairly straightforward and once it’s made you can eat as is or it can be put in loads of other dishes. Yes, today’s dish is Keema!! Keema is basically a Indian-spiced ground beef dish. Sounds goooood, huh? You’re right, it doesn’t sound like much šŸ˜‘ but trust me it tastes delicious! So let’s get right to it.


  • 1 lb ground beef
  • Vegetable Oil
  • 1 teaspoon minced garlic or garlic paste
  • 1 teaspoon turmeric powder
  • 1 tablespoon cumin powder
  • 1-2 teaspoons red chili powder
  • Pinch of coriander powder
  • 1 tablespoon salt
  • Fried onion
  • 1 medium sized tomato
  • 1 or 2 small green chili peppers
  • Cilantro


As you can see from the ingredients there isn’t anything that out of the ordinary in this recipe, so really it’s going to be a cinch!! Don’t even worry about it, you totally got this! Anyways so first thing you’re gonna want to do is make sure your ground beef is at room temp. I, myself, usually work with frozen meat so I leave it out in some hot water a couple of hours before I’m going to cook it. So if you’re like me and freeze your meat for later use I would suggest doing this otherwise it’s just a pain trying to quickly defrost your meat šŸ˜’. So yes, now that that’s out of the way, heat a deep pan on medium-high heat with a couple of glugs of vegetable oil (like 3-4 tablespoons) and add in all the ground beef. After that add in the garlic paste, turmeric, cumin, red chili, and coriander powder. Oh, also add in the salt. I usually just eyeball the salt, but it’s better to add less than you think is necessary and then let it cook and taste later. You can always add more salt, but you can’t take it out. Words to live by, really. (I should copyright that…except I feel like everyone says it…)

Anyways give it all a good mix up and let it cook for around 10-15 minutes on medium to medium high heat. When you see that most of the meat has turned brown in color, put the heat on medium-low and bring everything to a gentle simmer. At this point, you want to chop your pepper finely and cube your whole tomato and add it into the keema. You also want to add in about a 1/4 cup of fried onions.

Give everything a good mix up and then cover the pot and let it all cook on low heat for a good 15-20 minutes. You want to let all the vegetables sweat down and allow all the flavors to mingle. It’s all quite dramatic. Once that’s over, add in a small bunch of coarsely chopped cilantro and give it a mix through.


And yeah, basically that’s all there is too it. For this particular Keema dish I used it make some Keema macaroni. Pretty good stuff…I don’t have a picture for you though…sorry. But Keema can be eaten with some plain white rice, roti, naan, or (as aforementioned) any pasta. There are endless possibilities! Or you could just shovel this in your mouth, as is, without a care in the world. Whatever your heart desires šŸ˜ !!

Like, Share, and/or Comment below if you enjoyed the post, even a little or if you smiled, even a little or if you read this, even a little or if you like food, even a little (hehehe I’ve got everyone now!!)


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