Pakistani Keema Recipe (The BEST)

Some keema and hot chapati can make a hearty lunch. I've tried this
recipe with ground beef and lamb, it works well with both.

Course Main Course

Cuisine Indian, Pakistani
Keyword Beef keema, keema recipe, lamb keema, mutton
keema
4.97 from 27 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Servings 4
Calories 302kcal
Author Mariam Sodawater

Ingredients
500 gm ground meat / mince beef / mutton / lamb
½ cup oil see notes 1
2 medium (325 gm) onion sliced, about 2 cups)
3 medium (300 gm) tomatoes chopped

Spices
1 tablespoon cumin powder preferably roasted and grounded
1 ½ tablespoon coriander powder preferably roasted and grounded
½ tablespoon red chilli flakes less or skip to reduce heat
4 cloves
8-10 black pepper or less
½ inch cinnamon stick
1 whole black cardamom
1 tablespoon minced green chili or less
½ tablespoon minced garlic
½ tablespoon minced ginger

Other
2 tablespoon lemon juice
½ cup yogurt whipped
2 tablespoon butter optional

Garnish
3-4 jalapeno peppers thick slices
2 inch ginger cut in julienne
¼ cup fresh coriander chopped
¼ teaspoon black pepper powder preferably freshly grounded
Instructions
1. In a wok or large pan fry the onions in hot oil for 10 minutes on medium heat until light
golden. Stir occasionally in the beginning for even cooking then more frequently as onion
slices start to separate as threads.
2. Reduce heat and add whole and ground spices first, give it a stir then add ginger paste, green
chili paste and garlic paste. Fry for few seconds.
3. Then add chopped or pureed tomatoes and salt, mix well, and cover. Cook for 3-5 minutes
until tomatoes are soft.
4. Next, add mince meat, mix well and cover again. Cook for 12 minutes on medium heat.
5. Add whipped yogurt, butter, and lemon juice and fry (bhunna) qeema on medium-high heat,
until oil separates and you see a brownish tinge.

(For gravy: At this stage you may keep it dry or add up to ¾ cup water and cook for another 15
minutes on low-heat for bhuna keema gravy.)
6. Add pepper powder, sliced jalapeno, fresh coriander, and ginger slices for garnish.

Notes
1. Oil: Bhuna means to fry and you need to add ½ cup to fry onion and have the best taste.
However, you can skim a layer of oil from the top once keema is cooked to reduce the oil. You
can add less oil if ground meat already has high fat.)
2. Corriander and cumin: Use roasted and grounded coriander for best taste. See the tips
section above for how to do it from coriander seeds.)
3. Use fresh spices like freshly minced ginger, garlic, and green chilies for the best taste. If in
hurry you can substitute with ginger paste, garlic paste, green chili paste.
4. If making kheema for picnic or travel or canning, add more oil while cooking. You can always
remove the extra layer of oil from the top after heating, the oil layer on top protects food from
spoiling and increases shelf life.
5. With some leftover keema you can make a tasty Bohra Lasanyo breakfast.

Nutrition
Calories: 302kcal | Carbohydrates: 8g | Protein: 3g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated
Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 44mg | Potassium:
225mg | Fiber: 3g | Sugar: 3g | Vitamin A: 558IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 2mg