Keema Curry Recipe | Minced Meat Curry

Keema Curry is a popular minced-meat dish from the South Asian subcontinent. It consists of minced meat, choice of meat can be your decision, cooked with aromatic spices and tomato sauce.

Chicken, mutton or beef can be used along with aromatic blend of spices. The dish’s basic components are the same, but some minor adjustments can give it a distinctive twist, making cooking it a fun experience each time.

If you are also a fan of Beef, try out this delicious Pakistani Kebab recipe.

However Keema Curry or Keema with other variations like Keema Matar or Keema Aloo stand out as a dish that doesn’t require spending hours in the kitchen in a world where everyone is short of time. Even while it takes some time to prepare, the effort is more than worth it once you delve into its delicious depth’s.

Creating the Best Keema Curry

This dish is considered a staple dish in almost every kitchen in Pakistan, because of its traditional value. Although the dish’s traditional origins are firmly rooted in South Asian culture, its appeal has crossed international boundaries. I’ve encountered a lot of variations over the time, people have made different variations according to their liking but, Keema Curry has a place everywhere, each locale has given it a special flavor.

I’ve come to realize that the key component is patience. What makes all the difference is giving the meal plenty of time on the stove and letting the meat simmer in the seasonings. The more you let your meat cook with the spices the more flavor it will produce. It takes a lot of work, but trust me on this, this recipe is worth your time.

Keema Curry as Comfort Food

At my home, Sunday brunch is incomplete without a steaming hot serving of Keema Curry. It has become somewhat of a tradition, that brings our family together in a heartwarming way.

Every time I prepare Keema Curry, a flood of memories rushes over me, especially those of my beloved Dadi Maa. She was the heart and soul of our family, the pillar of strength and the embodiment of love. As I follow her recipe, memories of her skilled hands effortlessly working with the recipe come alive. The kitchen becomes filled with her comforting presence, even though she is no longer physically with us.

Step-by-Step Guide with Pictures

1. Heat up the oil in a pan on medium flame. Once the bubbles appear in the oil, add whole spice and fry until they release fragrant aroma.

2. Add minced ginger-garlic in it until golden.

3. Now add minced meat (Keema) in the pan. Turn the flame high. Stir frying until meat changes its color.

4. Add tomatoes and powdered spices in the pan. Give it a good mix. Continue stir-frying for about 10 minutes. The more you fry the mince with spices in oil, the more flavor it gives.

5. Once oil appears on the corners of the pan. Add 2 cup water and Let it pressure cook for 15 minutes. Turn the flame medium-high.

6. After pressure cook, turn the flame on again. Add chopped onions and season with coriander powder and dried fenugreek leaves. Cook until water dries completely and oil appears on the surface.

7. Garnish with chopped fresh coriander and green chilies.

8. Serve hot, enjoy!

Essential Tips and Techniques for Exceptional Keema Curry

• Ideally, cook the mince in hot water. Meat can become harder if cold water is added. Water that is room temperature can be used, though.
• Use fresh/organic ingredients. Believe me when I say that, they have a significant impact. However, it’s acceptable if you don’t have access to fresh ingredients like fresh tomatoes, coriander, ginger, or garlic. Use whatever that is conveniently available at home.
• Do not add excess water. Start off with 1 cup of water to this dish before begin cooking. 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, feel free to omit the whole spices. Garam Masala powder can be used, however it should be added at the very end, right before dishing out.

Which Kind of Meat Can you use

• This recipe is not only restricted to mutton or chicken. In Pakistan, people use beef more often for this recipe. However mutton is great in terms of texture , also it definitely has the edge in terms of flavor.
• You can choose between chunkier hand-cut (haath ka Keema) which is minced meat cut by a butcher using their own knife. Or extremely fine minced meat that has been processed using a mincer.
• I find chicken a bit dry and not too juicy like beef and mutton but you can choose according to your own liking. Whichever option you and your family select is entirely up to you. The difference in choosing a meat would be the cooking time.
• For chicken, depending on how much moisture your chicken is able to keep, you can go ahead and cut the cooking time in half for chicken. You may even get away without adding any additional water.
• The cooking time for beef is the same as for mutton.

Exploring Variations in Keema Curry and Adaptions

You can alter this recipe by adding vegetables like (peas, potatoes or capsicum) of your choice in this traditional Keema dish. The most common dishes prepared in almost every desi household are Keema Matar, Keema Aloo or Keema Shimla mirch (capsicum).

Keema Matar

When fresh peas become a luxury during the off-season. You can use frozen peas; the flavor won’t change.
The meal is changed by adding these frozen peas to the simmering Keema (when 1/2 cup water is left in the pan). They provide a great counterpoint to the variety of spices with the burst of sweetness they add.

Keema Aloo

Adding potatoes in this variation would make a delicious dish. You can use diced potatoes or cubed potato right after the meat has been sautéed.
In order to create a slightly richer meal, I increase the quantity of tomatoes and spices in this version. The amount of water required will vary based on the meat and potatoes.

Keema Shimla Mirch

Shimla mirch/capsicum cut in diced shape when cooked with meat and spices gives out-bursting flavor.
Add Shimla Mirch/capsicum when 1/2 cup water is left in the pan, and let it simmer with meat until it releases oil.

What to do with Leftover Keema Curry

I usually prepare a large batch of Keema Curry so that I can enjoy it in additional ways that are my all-time favorites. I know you’ll adore it. Here are a few delicious variations you can make with leftover Keema Curry:

1. Keema Paratha

Use the Keema Curry as a filling for stuffed parathas. Roll out dough into flat circles, place a spoonful of Keema Curry in the center, seal the edges, and cook the parathas on Tawa/pan until golden brown.

2. Keema Samosas

Use the Keema Curry as the filling for homemade samosas. Prepare samosa dough or you can even use readymade samosa Patti, fill it with the leftover Keema Curry, and deep fry until crisp and golden.

3. Keema Quesadillas

Spread the leftover Keema Curry on a tortilla, sprinkle with shredded cheese and veggies of your choice, and place another tortilla on top. Cook it either on a skillet or on a pan until the cheese is melted and the tortillas are crispy. Cut into wedges and serve with a dip of your choice.

Frequently Asked Questions