Keema Curry is a popular Pakistani and North Indian dish made with minced meat cooked in tomato based curry. It is one of those classic Pakistani recipes that has been enjoyed for generations and still feels like proper comfort food. Even people who don’t usually eat much beef or mutton can happily enjoy it without saying a word. Obviously, the taste has a lot to do with it, but I think the texture plays a big part too!
This is my take on a traditional Pakistani keema recipe, made with simple everyday ingredients and plenty of flavor. I love serving it with chapati or naan but my favourite is leftover keema the next morning with a hot, flaky paratha – it just tastes even better!
Best of all, this easy keema recipe can be ready in about 40 minutes when made in a pressure cooker or Instant Pot.
🔎 What Is A Keema Curry?
Keema Curry is a popular minced meat dish from the India-Pakistan region. The word Keema refers to minced or ground meat, and you may also see it spelled as Qeema or Kheema!
Depending on the recipe, you can make keema with beef, mutton, lamb, or even chicken!
The main difference between ground and minced meat usually comes down to texture and how you process the meat.
Ground meat is generally passed through a grinder, giving it a fine, even texture, while minced meat may have a slightly more coarse texture. In everyday cooking, however the terms are often used interchangeably.
It is a simple and easy to make recipe. You can add peas to make Keema Matar or potatoes to make Aloo Keema – just a few small changes can turn it into a completely different variation.
🥘 How To Make Keema Curry (Step-Wise Photo Guide)
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Aloo Gosht
🫛 Make Aloo Keema or Keema Matar
The best thing about this Keema Curry is how easily you can turn it into different keema dishes. Follow the same recipe, and when you reach the tomato and spice bhunai stage (step 4), simply add potatoes or peas. Fry them together with the keema, then add water and let everything cook for about 22–25 minutes. The vegetables take about the same time as the keema to cook, so there’s no need for a separate cooking process. That’s it – you can easily turn this same recipe into Aloo Keema or Keema Matar.
💡Tips
- Fry the keema well with the onions, then lower the flame, cover and let it cook for a while. This helps get rid of the raw smell.
- For beef keema, around 80% meat and 20% fat is a good standard. If you prefer less fat, you can reduce it to around 5%.
- Use fresh ingredients, especially ginger-garlic paste and spices. Fresh, good-quality ingredients (spices and herbs) make a huge difference in the flavor.
- Don’t add too much water at once. Add enough to help the keema cook, and you can always add more later if needed.
- If you prefer not to have whole spices in your keema, feel free to leave them out. You can use garam masala powder instead but add it at the very end, just before serving.
🔪What Meat Can You Use For Keema?
You can make this recipe with lamb, goat, beef, or chicken keema. In Pakistan, most keema recipes, such as Dum Ka Keema or Keema Karela are usually made with beef. You can use whichever meat you prefer, the main difference will be the texture and cooking time.
For the texture, you’ll usually come across haath ka keema, finely minced meat, or ground meat. Haath ka keema is hand-cut by the butcher with a knife, giving it a slightly coarser texture, while a mincer or food processor produces a finer texture.
The cooking time depends on the meat you choose. Beef and mutton take roughly the same time to cook, while chicken cooks much faster and usually needs less water. So you can follow the same recipe with any of these options, just adjust the water and cooking time accordingly.
🌟 What To Do With Leftover Keema
I usually make a little extra keema because it’s so easy to turn into a nice evening snack or even something for the kids’ lunchbox. You can stuff it into parathas, use it as a filling for samosas, or make quick keema quesadillas with cheese. Stuffing leftover keema and cheese into frozen parathas is my kids absolutely favourite version, you should definitely give it a try!
❓FAQ’s
Do you need to wash keema before cooking?
If you’re using fresh keema, you can wash it before cooking but make sure to drain it really well. If you’re cooking it later, keep it chilled rather than leaving it out. Frozen keema usually doesn’t need washing, especially if you washed it before freezing.
How do you clean keema?
Place the keema in a clean bowl of water and add 1 teaspoon of vinegar. Gently stir the keema to separate the pieces and clean it thoroughly. Then strain it through a clean, tightly woven muslin cloth or fine sieve and let the excess water drain completely. Once it’s well drained, use the minced meat right away or freeze it for later.
How long does keema take to cook?
On the stovetop, keema usually takes around 60-80 minutes to cook properly. In a pressure cooker or Instant Pot, it can take around 30-40 minutes.
What can you make with keema?
Serve it with pulao, a simple vegetable curry, and fresh tamatar ki chutney -this combination just feels like a complete Pakistani comfort meal.
How do you know when keema is fully cooked?
Keema should no longer feel chewy, and the gravy should look well cooked (oil separates) and nicely combined.
Keema Curry – Pakistani Minced Meat Curry
6
servings15
minutes45
minutes300
kcal1
hourThis easy and delicious Keema Curry is perfect for a family dawat, especially served with flaky paratha for a wholesome meal!
Ingredients
1 kg minced meat — beef, mutton, lamb, or goat
1/4 cup ghee (clarified butter)
1/4 cup cooking oil
2 cinnamon sticks
1 bay leaf, crushed
1 –2 cardamom pods
5 –6 whole black peppercorns
1 tbsp ginger-garlic paste
2 green chilies, made into a paste
3 large tomatoes, pureed
2 medium onions, finely chopped
3 cups water, or as needed
1/2 cup yogurt, whisked and unsweetened
- Spices
1 tsp salt, or to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp chili flakes
1.5 tsp coriander powder
1.5 tsp cumin seeds, coarsely ground
1 tsp garam masala powder, optional
- For Garnish
* Julienned ginger
* A handful of fresh cilantro (coriander), chopped
* Green chilies, chopped
Directions
- Heat the ghee and oil in a large pan. Add the whole spices and let them sizzle for a few seconds. Add the chopped onions and cook until translucent. Then add the ginger-garlic paste and fry until the onions are nicely browned and fragrant.
- Add the minced meat and salt. Fry over medium heat for 6–8 minutes, stirring well until the keema is properly fried and the moisture has cooked off.
- Lower the flame completely, cover the pan and let the keema cook for another 6–8 minutes on low heat.
- Remove the lid and add the tomato puree along with the turmeric, red chili powder, coriander powder, and coarsely ground cumin. Fry until the tomatoes are cooked and the oil starts to separate.
- Once the oil has separated and the keema is well fried, add the water and mix well. Cover the pan again and cook on low to medium heat until the keema becomes tender, which is gonna take 20-25 mins!
- Once the keema is tender, add the green chili paste and whisked yogurt. Increase the heat to medium-high and keep stirring on this level, until the oil separates again
- Top with julienned ginger, chopped fresh cilantro, and green chilies. Cover and let it rest for a few minutes before serving.
Notes
- Use fresh organic ingredients (tomatoes, ginger, garlic). Believe me when I say that, they have a significant impact.
- Do not add excess water. Start off with 2-cups of water initially and gradually add 1 more cup. Meat becomes bland if there is too much water added.
- If you prefer not to have chunks in your bits, just omit the whole spices. Garam Masala powder can be used, however it should be added at the very end as I mentioned in the recipe, right before dishing out.
This recipe looks like it’s straight out of a Karachi street food stall. Can’t wait to try the keema with the fresh naan.
Will definitely try
The recipe looks so easy and yummy.
I will definately try thus recipe now