Main CourseDinner

Pakistani Keema

Name: Pakistani Keema
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: pakistani
Ingredients: 500 g ground beef lean; 1 pcs yellow onion finely chopped; 2 tbsp ginger grated; 3 clove garlic minced; 2 pcs tomato diced; 2 pcs green chili slit lengthwise; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 1 tsp salt; 0.5 cup water; 2 tbsp fresh coriander chopped; 1 tbsp ginger julienned; 2 tbsp vegetable oil

This savory Pakistani keema features ground meat cooked with aromatic spices, tomatoes, and ginger. It's a flavorful and hearty main course, perfect served with rice or flatbread.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 425 kcal

Gluten-free

Mise en place

Ingredients

500 gground beef, lean
1 pcsyellow onion, finely chopped
2 tbspginger, grated
3 clovegarlic, minced
2 pcstomato, diced
2 pcsgreen chili, slit lengthwise
1 tspcumin powder
1 tspcoriander powder
0.5 tspturmeric powder
0.5 tspred chili powder
0.5 tspgaram masala
1 tspsalt
0.5 cupwater
2 tbspvegetable oil

garnish

2 tbspfresh coriander, chopped
1 tbspginger, julienned

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat the vegetable oil in a large pot or deep skillet over medium heat.
About 1 min
2
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 6 min
Cook’s note: Stir frequently to prevent burning.
3
Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
About 1 min
4
Add the ground beef to the pot, breaking it up with a spoon, and cook until browned, about 5-8 minutes.
About 7 min
Cook’s note: Drain any excess fat if necessary.
5
Mix in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
About 1 min
Cook’s note: Ensure the spices are evenly distributed.
6
Add the diced tomatoes and green chilies to the pot.
7
Pour in the water, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the meat is tender and the sauce has thickened.
About 18 min
Cook’s note: Stir occasionally to prevent sticking.
8
Stir in the garam masala just before serving.
9
Garnish with fresh coriander and julienned ginger.

Per serving

Nutrition

56%Score

Calories: 424.6kcal
Protein: 23.2g
Carbs: 10.4g
Fat: 32.7g
Fibre: 2.6g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover keema in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over medium-low heat, adding a splash of water if needed, or in the microwave until heated through.