Pakistani keema is a savory dish of minced meat cooked with onions, tomatoes, and fragrant spices, often served with roti, naan, or rice. This easy keema matar version adds green peas for sweetness and color, and keeps the method simple enough for a weeknight. Seasoning and vegetables vary between households and regions, so adjust the heat and finishings to suit your table.
Ingredients
- 3 tablespoons (45 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, finely diced, about 1 1/2 cups (200 g)
- 1 pound (450 g) ground beef, preferably 85–90% lean
- 1 tablespoon (15 g) finely grated fresh ginger
- 1 tablespoon (15 g) minced garlic
- 1–2 green chilies, finely sliced, about 1/4 ounce (5–10 g), optional
- 1 teaspoon (2 g) cumin seeds
- 2 teaspoons (4 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) ground turmeric
- 1/2 teaspoon (1 g) Kashmiri chili powder or mild paprika; use cayenne for more heat
- 1 teaspoon (6 g) fine salt, or to taste
- 2 medium tomatoes, finely chopped, about 2 cups (300 g), or one 14.5-ounce (411 g) can diced tomatoes, drained lightly
- 1/2 cup (120 ml) water, plus a splash more if needed
- 1 cup (145 g) green peas, fresh or frozen
- 1/2 teaspoon (1 g) garam masala
- 1/4 cup (10 g) chopped fresh cilantro, plus a little extra to garnish
- 1 tablespoon (15 ml) lemon juice, to serve
Instructions
- Prepare the ingredients. Dice the onion and tomatoes, grate the ginger, mince the garlic, and slice the chilies if using. Measure the spices and peas so they are ready to add. If using frozen peas, they can go straight into the pan; there is no need to thaw them.
- Brown the beef. Set a large, heavy skillet or sauté pan over medium-high heat and add the oil. When it shimmers, add the ground beef. Break it into small pieces with a wooden spoon or spatula and cook for 8 minutes, stirring regularly, until most of the pink has disappeared and the meat has released and begun to cook off its liquid. If your pan is small, brown the beef in batches so it fries rather than steams; return all the meat to the pan before continuing.
- Soften the onion. Add the diced onion to the beef and cook for 8 minutes over medium heat, stirring often. Let the onion soften and pick up a little golden color. If the pan looks dry or food starts catching before the onion softens, lower the heat and add a tablespoon of water rather than pouring in more oil.
- Add the aromatics and spices. Stir in the ginger, garlic, and green chili, if using, and cook for 1 minute until fragrant. Add the cumin seeds, ground coriander, ground cumin, turmeric, chili powder, and salt. Stir for 1 minute to coat the meat and toast the spices lightly; keep them moving so the garlic and powdered spices do not scorch.
- Cook down the tomatoes. Add the chopped tomatoes and stir well, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and the mixture looks saucy rather than like separate chunks of tomato and meat. Canned tomatoes can release more liquid, so give them a little longer if the sauce is still watery.
- Simmer the keema. Pour in the water and bring the mixture to a gentle simmer. Lower the heat, cover the pan, and cook for 12 minutes, stirring once or twice. Remove the lid for the final minute if the sauce needs to reduce. Check the thickest portions of the ground beef in several places with a food thermometer; USDA FSIS says ground beef must reach a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue cooking and check again before serving.
- Add the peas and finish. Stir in the peas and cook uncovered for 4 minutes, until tender and hot. If the pan becomes too dry, add a tablespoon or two of water; if it is too loose, simmer briefly without a lid. Turn off the heat, mix in the garam masala and cilantro, and finish with lemon juice. Taste and adjust the salt or lemon before serving.
Tips
- Choose a pan with room. A wide skillet gives moisture a chance to evaporate and helps the beef brown. Crowding the pan can make the meat steam and turn gray. If you need to brown it in batches, keep the heat fairly high and avoid stirring constantly; let the meat sit briefly against the hot pan between turns.
- Control the heat with the chili. Green chilies and chili powder vary in strength. Leave out the fresh chili and use mild paprika instead of Kashmiri chili powder for a gentle version. For more heat, add cayenne in small pinches near the end, tasting as you go. You can also serve sliced chilies at the table so everyone can choose.
- Use the right tomato substitute. Fresh tomatoes give a bright, slightly lighter sauce. Canned diced tomatoes work when fresh ones are out of season, but may make the keema wetter and more tangy; drain off some liquid and simmer uncovered if needed. Tomato paste is more concentrated, so it is not a one-for-one swap for the chopped tomatoes.
- Keep the texture moist, not soupy. Keema should be saucy enough to spoon over rice or scoop with bread, but the meat should not be swimming in liquid. Add water a little at a time if it dries before the beef is tender, or simmer uncovered to reduce excess sauce. Stir the base often after adding spices because they can stick to the pan.
Serving Suggestions
Serve the keema hot with roti, chapati, or naan for scooping up the minced meat and sauce. Steamed basmati rice is an easy alternative, while plain yogurt or a cucumber raita offers a cool contrast to the warm spices. Add lemon wedges, extra cilantro, or sliced red onion at the table so diners can finish their portions to taste. For a fuller meal, pair it with a simple salad, sautéed greens, or a vegetable side such as spiced potatoes.
Keema also works well as part of a larger meal: offer it alongside dal and rice, or serve it with bread and a few small condiments. If you are serving a crowd, keep the lemon juice and fresh cilantro separate until the last moment, then garnish the dish just before it goes to the table. The sauce thickens as it sits, so have a little hot water available to loosen it if needed.
Variations
Use another ground meat: Ground lamb gives the dish a richer, more distinctly savory flavor; ground chicken or turkey is usually leaner and milder. The same seasoning works, but lean poultry may need a little extra oil or a splash of water to keep it from drying out. Regardless of the meat, use a thermometer and follow the applicable safe temperature for that meat; this recipe’s 160°F (71°C) instruction is specifically for ground beef.
Make it without peas: Leave out the peas for a straightforward keema, or add diced potato instead. If using potato, cut it into small, even cubes and add it with the water so it has time to soften; add a little more water if the pan dries before the potato is tender. For a different vegetable addition, stir in chopped spinach near the end and cook just until wilted.
Adjust the spice profile: A pinch of cinnamon or a few crushed peppercorns can add another layer of warmth, while extra garam masala at the finish makes the aroma more pronounced. Garam masala blends differ, so add it gradually rather than assuming every blend tastes the same. For a milder, tomato-forward keema, reduce the chili and add a few spoonfuls of water while the tomatoes cook.
Make it dairy-free or richer: The recipe as written contains no dairy. If you want a richer finish, stir in a tablespoon of butter or cream after turning off the heat, knowing that it softens the bright, spiced flavor. For a dairy-free finish, use lemon and cilantro as written. These are flexible home-style choices rather than requirements for the dish.
Storage and Reheating
Refrigerate leftover keema within 2 hours of cooking, in a shallow, covered container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-sized airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. The peas may soften a little after freezing, but the meat sauce remains useful for quick meals.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally for even heating. Add a splash of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the center of the portion fully up to temperature. Avoid repeatedly cooling and reheating the same batch; divide it into smaller containers when storing so servings are easy to take out.
Frequently Asked Questions
What does keema mean? Keema, also spelled qeema or kheema, refers to minced or ground meat in South Asian cooking. The term can describe the meat itself or a cooked dish made with it. Recipes vary: some use peas, potatoes, or other vegetables, while others keep the meat mixture simple.
Can I make Pakistani keema ahead of time? Yes. Cook the recipe through, cool it promptly, and refrigerate it in a covered container within 2 hours. Reheat the portion you need to 165°F (74°C). You can also make the base without peas and stir in peas during reheating, though adding them at the end of the original cook is the quickest option.
Why is my keema watery? Ground meat and tomatoes both release moisture, especially when the pan is crowded or covered for too long. Simmer the mixture uncovered for a few minutes, stirring so it does not catch, until the sauce reaches the consistency you like. Next time, use a wider pan, brown the meat in batches if necessary, or drain some liquid from canned tomatoes.
Can I use frozen peas? Yes. Add frozen peas directly to the pan and cook them for about 4 minutes, as directed. They may need another minute if they are especially large or your pan has cooled after adding them. Avoid cooking them for a long time, which can make them soft and dull in color.
Is this recipe very spicy? It is moderately seasoned, but the heat depends on the chili powder and fresh chilies you use. For a mild result, omit the green chilies and use mild paprika in place of Kashmiri chili powder. Add hot chili or cayenne gradually if you prefer a stronger kick.
What can I use instead of cumin seeds? If you do not have cumin seeds, leave them out and add another 1/2 teaspoon (1 g) of ground cumin with the other powdered spices. The flavor will be a little less toasty and textured, but the dish will still have the familiar warm cumin note. Avoid substituting caraway or fennel in the same amount, since both have a noticeably different flavor.
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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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