Pakistani Keema
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover keema in an airtight container in the refrigerator.
Reheat on the stovetop over medium-low heat, adding a splash of water if needed, or in the microwave until heated through.
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