Pakistani Ground Beef Curry (Keema) Recipe

Pakistani ground beef curry, often called keema, is minced beef simmered with onions, tomatoes, warming spices, and—in this version—sweet green peas. It makes a savory, spoonable curry for serving with rice or flatbread, and its ingredients and spice level can be adjusted to suit different households.

Ingredients

2 tablespoons neutral oil, such as canola or vegetable oil (30 ml)
1 medium yellow onion, finely chopped (about 200 g)
1 tablespoon peeled, finely grated fresh ginger (15 g)
1 tablespoon finely chopped or crushed garlic (15 g)
1 green chile, finely chopped, with seeds removed for less heat (about 5 g; optional)
1 teaspoon ground cumin (2 g)
1 teaspoon ground coriander (2 g)
1 teaspoon ground turmeric (3 g)
1 teaspoon Kashmiri chili powder or mild paprika (2 g)
1 teaspoon fine salt (6 g), plus more to taste
1/2 teaspoon freshly ground black pepper (1 g)
2 medium ripe tomatoes, finely chopped (about 300 g), or one 14.5-ounce can diced tomatoes (411 g)
1 1/2 pounds ground beef, preferably 85% lean (680 g)
1/2 cup water (120 ml), plus a splash more if needed
1 cup frozen green peas (about 145 g)
1/4 cup chopped fresh cilantro leaves and tender stems (about 10 g)
1 tablespoon fresh lemon juice (15 ml)
1/2 teaspoon garam masala (1 g)

Instructions

Prepare the ingredients. Finely chop the onion and tomatoes, grate the ginger, mince the garlic and chile, and measure out the spices. This recipe allows about 20 minutes for preparation; having everything ready makes the brief spice-cooking stages easier to manage.
Soften the onion. Heat the oil in a wide, heavy-bottomed skillet or Dutch oven over medium heat. Add the onion and cook for about 8 minutes, stirring regularly, until it is soft and turning golden at the edges. Lower the heat a little if it starts browning too quickly. A wide pan gives the beef room to brown rather than steam.
Add the fresh aromatics. Stir in the ginger, garlic, and green chile, if using. Cook for 1 minute, stirring constantly, until fragrant. Keep the mixture moving so the garlic does not scorch; browned garlic can make the finished curry taste bitter.
Bloom the spices. Add the cumin, coriander, turmeric, chili powder, salt, and black pepper. Stir for 1 minute to coat the onion and release the spices’ aroma. If the pan looks dry or the spices begin sticking, add a tablespoon of water rather than letting them burn.
Cook down the tomatoes. Add the chopped fresh tomatoes or canned tomatoes and stir well, scraping up any browned bits from the pan. Cook for about 8 minutes, stirring occasionally, until the tomatoes soften and look thick and jammy rather than watery. If using canned tomatoes, the mixture may need an extra minute or two to reduce; keep the heat moderate and stir more often as it thickens.
Brown the beef. Add the ground beef. Use a wooden spoon or spatula to break it into small crumbles and mix it thoroughly with the tomato-and-spice base. Cook for about 8 minutes, stirring and breaking up larger pieces, until the beef is no longer pink and most of the released liquid has cooked away. If the meat releases a lot of fat, spoon off some of it, leaving enough to keep the curry moist.
Simmer until tender and safe. Pour in the 1/2 cup water and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover partially, and cook for 12 minutes, stirring once or twice so nothing catches on the bottom. Check the largest beef clumps with a food thermometer; USDA FSIS says ground beef must reach a safe minimum internal temperature of 160°F (71°C). If any pieces have not reached that temperature, continue simmering and check again. The curry should be moist, not soupy; add a small splash of water if it becomes too dry before the beef is ready.
Finish with peas and herbs. Stir in the frozen peas and cook for 2 minutes, just until hot and tender. Turn off the heat and mix in the cilantro, lemon juice, and garam masala. Taste and adjust the salt, lemon, or chile. Let the curry sit for a couple of minutes before serving so the flavors settle and the gravy clings to the beef.

Tips

Choose the right beef. An 85% lean ground beef gives the curry enough fat for a rich texture without leaving an excessive pool in the pan. Leaner beef works too, but watch it closely during browning and add a teaspoon or two of oil if it looks dry. With fattier beef, drain excess fat after browning, before adding water.
Keep the tomato base thick. The tomatoes need time to soften and reduce before the beef goes in. If they are still watery, the finished curry can taste thin and the spices may seem muted. Cook a little longer, stirring frequently, until the mixture looks concentrated.
Adjust heat in small steps. Green chiles vary in strength, and chili powders are not interchangeable in heat. For a mild curry, leave out the chile and use mild paprika; for more heat, add a pinch of cayenne or use some chile seeds. Add more only after tasting the finished dish.
Use fresh or dried spices thoughtfully. Ground cumin, coriander, and turmeric are common pantry ingredients. If you do not have Kashmiri chili powder, mild paprika gives color with less heat, while ordinary chili powder may make the curry hotter and add other seasonings. Garam masala is a finishing spice; if unavailable, omit it rather than replacing it with a large amount of another spice.

Serving Suggestions

Serve the curry hot with basmati rice, plain rice, or warm roti, chapati, or naan. Rice is especially good at soaking up the tomato gravy, while a flatbread makes it easy to scoop up the crumbled beef and peas. For a fuller meal, add a simple cucumber-and-yogurt raita, sliced cucumber and onion, or a crisp salad dressed with lemon. A wedge of lemon at the table lets each person brighten their portion to taste.

If the curry thickens while waiting, loosen it with a tablespoon or two of hot water and stir gently. For a family-style meal, place the curry in a warm serving bowl and keep rice and breads separate so they do not absorb the gravy before serving. A little extra chopped cilantro can be offered at the table, but add it at the end rather than simmering it for a long time, which dulls its fresh flavor.

Variations

Keema matar: This recipe already includes peas, a familiar pairing with keema. For a more vegetable-forward version, increase the peas to 1 1/2 cups (about 220 g). Add them near the end as directed so they stay green and do not become mushy. You can also add 1/2 cup (about 75 g) diced carrots with the tomatoes; they will need enough simmering time to become tender.

Potato keema: Replace the peas with 1 medium potato, peeled and cut into small cubes (about 200 g). Add the potato when you pour in the water, then cover and simmer until it is tender and the beef has reached 160°F (71°C). Small cubes cook more evenly than large pieces. Add a splash of extra water if the potato absorbs too much of the gravy.

Make it richer or tangier: For a softer, rounder flavor, stir in 2 tablespoons plain yogurt (30 g) after turning off the heat, a spoonful at a time. Avoid boiling the curry after adding yogurt, which can make it separate. For a sharper finish, add more lemon juice at the table. These are optional adjustments; the basic tomato, spice, and beef combination is flavorful without them.

Use lamb instead: Ground lamb can replace the beef in the same quantity, though it has a richer flavor and may release more fat. Brown it fully, drain excess fat if needed, and use a thermometer to verify that ground meat reaches 160°F (71°C). Keep the rest of the method the same, tasting for salt and lemon at the end.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. Keema keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for about 2 to 3 months for best quality. Thaw frozen curry overnight in the refrigerator, or reheat it from frozen over low heat with a splash of water, stirring as it loosens.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish, stirring occasionally for even heating. Add a little water if the gravy has become very thick. The USDA FSIS safe temperature for reheated leftovers is 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the full batch, since smaller portions cool and heat more evenly.

Frequently Asked Questions

Is Pakistani ground beef curry the same as keema?

Keema means minced or ground meat, and keema dishes vary across regions and households. This recipe is a Pakistani-style ground beef keema with tomato, spices, and peas. Other versions may use lamb or chicken, different vegetables, more or less gravy, or a different balance of spices, so there is no single required set of additions.

Can I make this curry with lean ground beef?

Yes. Lean ground beef works well, but it can become dry if cooked in a hot pan for too long. Use medium heat, break it up as it browns, and add the measured water for the simmer. If the pan looks dry before the tomatoes are ready, add a small splash of water or oil. Always cook ground beef to 160°F (71°C).

Can I use canned tomatoes instead of fresh?

Yes. Use one 14.5-ounce can (411 g) of diced tomatoes in place of the two fresh tomatoes. Drain them only if they are unusually watery; otherwise, cook the mixture until it thickens and the tomato pieces soften. Canned tomatoes can taste slightly brighter or more acidic, so adjust the lemon juice at the end rather than adding extra automatically.

How can I make the curry less spicy?

Leave out the green chile and use mild paprika instead of a hot chili powder. If the curry is already too spicy, serve it with plain rice, bread, or yogurt on the side; these soften the heat in each bite. Adding more water can dilute the flavor as well as the chile, so adjust the amount cautiously and taste again for salt and lemon.

Can I prepare the curry ahead?

Yes. Cook it fully, cool it promptly in a shallow container, and refrigerate it within 2 hours. It keeps for 3 to 4 days refrigerated, and the flavors often meld as it rests. Reheat the amount you need to 165°F (74°C), stirring so it heats evenly. Add fresh cilantro or a squeeze of lemon after reheating for a brighter finish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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