Pakistani ground beef, often made as keema matar, is minced beef simmered with onion, tomatoes, green peas, and a warmly spiced masala. This one-pan version is savory, gently tangy, and easy to serve with roti, naan, or rice; recipes vary from home to home in heat, texture, and spice combinations.
Ingredients
- 2 tablespoons neutral oil (30 ml), such as canola or sunflower oil
- 1 large yellow onion (about 250 g), finely chopped
- 1 tablespoon ginger-garlic paste (15 g), or 2 teaspoons grated fresh ginger (10 g) and 2 large garlic cloves, minced (about 6 g)
- 1–2 green chilies (about 5–10 g), finely chopped, optional; remove the seeds for less heat
- 1 teaspoon cumin seeds (2 g)
- 1 tablespoon ground coriander (6 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground turmeric (3 g)
- 1 teaspoon Kashmiri chili powder (2 g), or ½ teaspoon sweet paprika (1 g) plus a pinch of cayenne
- 1½ pounds ground beef, preferably 85% lean (680 g)
- 2 medium ripe tomatoes, finely chopped (about 300 g), or one 14.5-ounce can diced tomatoes (411 g), drained slightly
- ½ cup water (120 ml), plus a little more if needed
- 1 teaspoon fine salt (6 g), or to taste
- 1 cup green peas, fresh or frozen (150 g); if using frozen, no need to thaw
- ½ teaspoon garam masala (about 1 g)
- ¼ cup chopped fresh cilantro (about 10 g), plus extra to serve
- 1 tablespoon lemon juice (15 ml), or to taste
Kashmiri chili powder brings red color and mild warmth; paprika with a small pinch of cayenne is an accessible substitute, though the flavor and color will differ slightly. Ginger-garlic paste is common in South Asian cooking and saves chopping time. If it is unavailable, the fresh ginger and garlic listed above give a close, fresh-tasting replacement. Cumin seeds add a toasted aroma, while ground cumin and coriander build the masala around the beef.
Instructions
- Prepare the ingredients. Finely chop the onion and tomatoes, mince the chili if using, and measure the spices. Having everything ready matters here because the spices toast quickly and the pan should not sit unattended once they go in.
- Soften the onion. Heat the oil in a large, heavy skillet or sauté pan over medium heat. Add the onion and cook for 8 minutes, stirring every minute or two, until soft and golden at the edges. If it begins browning too quickly, reduce the heat slightly; deeply burnt onion can make the whole dish taste bitter.
- Add the aromatics. Stir in the ginger-garlic paste and chopped green chili, if using. Cook for 1 minute, stirring constantly, until fragrant. Avoid letting the garlic darken, especially around the hotter edges of the pan.
- Toast the spices. Add the cumin seeds, ground coriander, ground cumin, turmeric, and chili powder. Stir for 1 minute so the spices coat the onion and bloom in the oil. If the mixture looks dry or starts sticking, add a tablespoon of water rather than letting the spices scorch.
- Brown the beef safely. Add the ground beef and salt. Break it into small, even pieces with a sturdy spoon and cook for 8 minutes, stirring and scraping the pan so the meat browns rather than steaming in one large clump. Check several of the largest pieces with a food thermometer; USDA FSIS recommends cooking ground beef to a safe minimum internal temperature of 160°F (71°C). Continue cooking until it reaches that temperature if needed.
- Cook down the tomatoes. Stir in the chopped tomatoes and cook for 5 minutes, scraping up any browned bits. The tomatoes should soften and start to collapse into the beef. If using canned tomatoes, expect a little more liquid; let it bubble until the mixture looks cohesive rather than watery.
- Simmer the keema. Pour in ½ cup water and stir well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 12 minutes. Check once or twice that it is not catching on the bottom. If the pan looks dry before the time is up, add a splash of water; the finished keema should be moist but not soupy.
- Add the peas and finish. Stir in the peas and cook uncovered for 4 minutes, until hot and tender. Add the garam masala, cilantro, and lemon juice, then stir for 1 minute. Taste and adjust the salt, lemon, or chili. Serve hot, with extra cilantro if you like.
Tips
- Choose a pan with room. A wide skillet lets moisture escape and helps the beef brown. If your pan is small, brown the meat in two batches; crowded meat releases liquid and can turn gray before it develops browned edges.
- Keep the texture adjustable. For a drier, scoopable keema, simmer uncovered for a few extra minutes after the peas are tender. For a looser curry to spoon over rice, add water a tablespoon at a time and simmer briefly. Avoid adding a large amount all at once, since it is harder to cook back down without softening the peas.
- Control the heat thoughtfully. Green chilies and chili powder vary in strength. Start with one mild chili or less chili powder, then add more at the end if needed. For a family meal with mixed spice preferences, leave the fresh chilies out and serve sliced chilies or chili flakes separately.
- Watch the masala, not just the clock. Ground spices can scorch quickly in a hot, dry pan. Keep them moving and add a spoonful of water if they stick. Similarly, break the beef into small pieces but do not mash it constantly; a little contact with the pan gives better browning.
Serving Suggestions
Serve the keema hot with chapati, roti, or naan for scooping, or spoon it over plain basmati rice. A bowl of cucumber and tomato salad, sliced red onion, or plain yogurt adds a cool, crisp contrast to the warm spices. Lemon wedges are useful at the table because a small squeeze brightens the tomato and beef without making the whole pan more sour.
For a fuller meal, pair it with a simple vegetable side such as sautéed spinach, roasted cauliflower, or a lightly dressed salad. If serving several dishes, keep the keema in a warm covered pan and provide a spoon so guests can choose how much gravy they want. It also works well tucked into warm flatbread with chopped cilantro and a little yogurt for a quick lunch; keep the filling fairly dry so the bread does not become soggy.
Variations
Keema matar with potatoes: Replace about half the peas with one small potato (about 200 g), peeled and cut into ½-inch (1 cm) cubes. Add it with the tomatoes and allow it to simmer until tender; depending on the potato, it may need 5–10 extra minutes and a little additional water. Check that the cubes are soft before adding the peas.
Use another ground meat: Ground lamb gives a richer flavor, while ground turkey is milder and usually leaner. Cook any ground meat to 160°F (71°C) with a thermometer, and add a teaspoon of oil if a lean mixture sticks or seems dry. The flavor will not be exactly the same as beef, so taste at the end and adjust salt, lemon, and garam masala.
Make it more aromatic: If you have whole green cardamom pods, add two lightly crushed pods with the cumin seeds, then remove them before serving if desired. If they are hard to find, simply omit them; the dish will still be flavorful. A small cinnamon stick can also be simmered with the beef, but remove it before serving. For a milder, tomato-forward version, leave out the green chili and reduce the chili powder.
Adjust the peas: Frozen peas are convenient and can go straight into the pan. Fresh peas may need a few extra minutes, depending on their size and tenderness. You can also omit peas for plain keema, or use chopped green beans, though they change the traditional sweet pop and soft texture peas provide.
Storage and Reheating
Refrigerate cooked keema within 2 hours of cooking, in a shallow airtight container so it cools promptly. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in a well-sealed container for about 2–3 months for best quality. Thaw frozen portions in the refrigerator overnight when possible; avoid leaving the dish at room temperature to thaw.
Reheat only the portion you plan to eat. Warm it in a covered saucepan over medium-low heat with a tablespoon or two of water, stirring occasionally until steaming throughout and 165°F (74°C) in the center, checked with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so there are no cool spots; check the center for 165°F (74°C). Add fresh cilantro or a squeeze of lemon after reheating to refresh the flavor.
Frequently Asked Questions
Is Pakistani ground beef the same as keema?
Keema means minced meat, and Pakistani keema can be made with beef, lamb, or other meats, with many household variations. This recipe is a beef keema matar because it includes peas. The exact spice blend, amount of gravy, and use of potatoes or chilies vary by cook and region.
Can I make this recipe without peas?
Yes. Leave them out and proceed with the remaining steps. The dish will be plain keema rather than keema matar. If you want to keep a similar amount of bulk, add diced potato with the tomatoes or serve the keema with a vegetable side.
Why is my keema watery?
Tomatoes release liquid, and canned tomatoes can add more than fresh ones. Simmer the mixture uncovered for a few extra minutes, stirring so the bottom does not catch. If it is already too dry, add water gradually; the target is moist meat with a little sauce, not a pool of liquid.
Can I prepare Pakistani ground beef ahead?
Yes. You can chop the onion, tomatoes, and herbs and measure the spices earlier in the day, keeping cut ingredients refrigerated. The cooked keema also reheats well, so it can be made a day ahead and chilled promptly. Reheat leftovers to 165°F (74°C) before serving.
What can I use instead of garam masala?
Garam masala is a blended spice mix, and brands or homemade blends differ. If you do not have it, omit it rather than substituting an equal quantity of one strong spice. A small pinch of ground cinnamon and black pepper can add warmth, but the flavor will be different. Taste before adding any extra salt.
How can I tell when the beef is done?
Color alone is not a reliable safety check for ground beef. Use a food thermometer in several larger pieces or in the thickest part of the mixture, and cook until it reaches 160°F (71°C). Once it is safe, the beef should also be broken into tender, evenly sized crumbles and the tomatoes should be cooked down.
Related
- Pakistani Beef Nihari Recipe with a Rich, Slow-Cooked Gravy
- Pakistani Chicken Karahi: Bold, Tomato-Rich Flavor
- Authentic Pakistani Karahi Recipe: Spicy Chicken Curry
More recipes to cook
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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