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Keema is a flavorful ground meat curry, popular in Pakistani households. Often enjoyed during family gatherings or special occasions, it's a dish that brings people together. Typically served with naan or rice, Keema holds a special place in Pakistani cuisine.
Heat the oil or ghee in a large pan over medium heat.
Add the chopped onions and cook until they become golden brown.
Stir in the garlic and ginger paste, and cook for an additional minute.
Add the ground meat and cook until it is browned and cooked through, breaking it up with a spoon as it cooks.
Add the chopped green chilies and tomatoes. Cook until the tomatoes break down and the oil starts to separate from the mixture.
Stir in the yogurt and cook for 2-3 minutes, allowing it to blend into the sauce.
Add the ground cumin, ground coriander, turmeric, red chili powder, garam masala, chili flakes (if using), and salt. Mix well to combine the spices with the meat and sauce.
If using peas, add them now and cook for an additional 5-7 minutes, or until they are tender and the flavors meld together.
Garnish with chopped fresh coriander leaves and fresh mint leaves.
Enjoy your meal!
Keema is a savory curry made from ground meat, usually beef or lamb, cooked with spices and vegetables. It's a staple dish in Pakistani cuisine, loved for its rich flavors.
Keema has its roots in South Asian cooking, particularly in Pakistan, where it is a beloved and traditional dish.
The key ingredients in Keema include ground beef or lamb, onions, garlic, ginger, green chilies, tomatoes, and optional peas.
Keema takes approximately 40-50 minutes to prepare and cook.
Keema is typically served with naan, rice, or parathas, and can be accompanied by yogurt or salad for a complete meal.