Pakistani Minced Meat Curry (Keema)
قیمہ QeemaSay it: KEE-mah
Keema is an everyday Pakistani home curry of finely minced meat simmered with onions, tomatoes, ginger, garlic, green chilies and warm spices. It is eaten across the country with roti, naan or rice, often for a quick weeknight dinner and at family gatherings. The gravy is rich but not heavy, with a glossy, spoonable texture and a gentle heat. Beef or lamb is traditional, though mutton is prized; the dish is special for turning humble mince into a deeply savory, comforting meal.
Pakistani Minced Meat Curry (Keema)
قیمہ, Qeema
Pronounced KEE-mah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the keema
To finish
Method
Heat the oil in a heavy-bottomed pan over medium heat. Add the onions and cook, stirring often, until deep golden brown and the edges crisp, 8–10 minutes.
Add the garlic, ginger and green chilies and cook for 1 minute, until fragrant.
Add the mince and turn the heat to high. Break up lumps and cook for 6–8 minutes, until browned, no pink remains and the moisture has evaporated.
Add the tomatoes, cumin, coriander, turmeric, chili powder and salt. Cook for 8–10 minutes, stirring, until the tomatoes collapse and oil separates at the edges of the pan.
Lower the heat. Stir in the yogurt one spoonful at a time and cook gently for 3–4 minutes, until smooth and absorbed into the masala.
Add the water, bring to a gentle simmer, cover and cook for 10–12 minutes, until the meat is tender and the gravy is thick enough to coat a spoon.
Stir in the garam masala and cook for 2 minutes. Taste and adjust the salt, then scatter over the fresh cilantro.
Regional variant: Keema Matar (Matar Keema)
Stir 1 cup (150 g) fresh or frozen peas into the curry after the water is added in step 6. Cover and simmer for 5–7 minutes longer, until the peas are tender and the gravy is thick; adjust the salt and finish with garam masala and cilantro as above.
Cook's notes
- Use ground meat with some fat for a juicier keema; very lean beef can taste dry.
- Whisk the yogurt well and add it off the boil to help prevent splitting.
- For a drier bhuna style, uncover and fry the keema for a few extra minutes until the mince glistens with oil.
Serve with
Warm roti, naan or steamed basmati rice, with sliced onion and lemon wedges.
Make ahead and storage
Cool and refrigerate for up to 3 days; reheat gently with a splash of water. It freezes well for up to 2 months.
