Beef Keema
Easy beef keema with spices, peas, and cilantro. Cooking tips, serving ideas, storage and substitution advice.
Keema is a Hindi word for minced or ground meat. Beef, mutton, and lamb can all be used for this dish.
Submitted by: Sloop Foodie from Chicago, IL
Yield: 4-5 servings
- Brown ground beef, add aromatics and spices, then simmer with tomatoes and peas until moist and flavorful.
- Keep some water while simmering so the keema stays saucy and does not dry out.
- Serve with warm roti or basmati rice; refrigerate 3–4 days or freeze up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
Heat a large pan or skillet. (Concave cast iron preferred.)
Add spot of cooking oil and cook the ground (or minced) beef as you would for tacos.
Once beef is mostly cooked, add the add the onions and garlic. Continue cooking until the onions are slightly tender.
Add salt, cayenne, ginger, turmeric, fresh green chiles, fresh peas, tomatoes, and water. Bring to a simmer and stir every few minutes.
Simmer the dish until the water reduces by half and the flavors marry. Do not let the water evaporate as the dish can become dry.
Finish the dish with freshly chopped cilantro, red onion, and plain yogurt.
Accompany with warm roti bread and basmati rice.
thespicehouse.com
Frequently Asked Questions
What is beef keema?
Keema means minced or ground meat. Beef keema is ground beef cooked with onions, garlic, spices, tomatoes, peas, and finished with cilantro.
Can I use lamb or mutton instead of beef?
Yes. Lamb or mutton are traditional and work very well. Adjust cooking time slightly for fattier meat and drain excess fat if needed.
How do I prevent keema from becoming dry?
Add a small amount of water when you add tomatoes and peas, about 1/4 to 1/2 cup to start. Simmer until the liquid reduces by half, stir occasionally, and stop before it fully evaporates. A little oil or ghee also helps keep it moist.
How can I make keema less spicy or more spicy?
To reduce heat, cut or omit the fresh chiles and lower the cayenne amount. To increase heat, add more cayenne, chopped chilies, or a pinch of chili flakes. Cooling additions like plain yogurt also tone down spice.
What internal temperature should ground beef reach?
Ground beef should reach 160°F (71°C). Use a meat thermometer and cook until no pink remains and the temperature is reached.
Can I make keema ahead and freeze it?
Yes. Cool it quickly, store in airtight containers. Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat thoroughly until steaming hot.
Are there vegetarian or vegan keema alternatives?
Yes. Substitute textured vegetable protein, crumbled firm tofu, finely chopped mushrooms, or minced cauliflower. Use oil instead of ghee and skip dairy yogurt for a vegan version.
What should I serve with beef keema?
Classic sides are warm roti, naan, paratha, or basmati rice. You can also serve it with raita, a simple salad, or pickles for contrast.
What is beef keema?
Keema means minced or ground meat. Beef keema is ground beef cooked with onions, garlic, spices, tomatoes, peas, and finished with cilantro.
Can I use lamb or mutton instead of beef?
Yes. Lamb or mutton are traditional and work very well. Adjust cooking time slightly for fattier meat and drain excess fat if needed.
How do I prevent keema from becoming dry?
Add a small amount of water when you add tomatoes and peas, about 1/4 to 1/2 cup to start. Simmer until the liquid reduces by half, stir occasionally, and stop before it fully evaporates. A little oil or ghee also helps keep it moist.
How can I make keema less spicy or more spicy?
To reduce heat, cut or omit the fresh chiles and lower the cayenne amount. To increase heat, add more cayenne, chopped chilies, or a pinch of chili flakes. Cooling additions like plain yogurt also tone down spice.
What internal temperature should ground beef reach?
Ground beef should reach 160°F (71°C). Use a meat thermometer and cook until no pink remains and the temperature is reached.
Can I make keema ahead and freeze it?
Yes. Cool it quickly, store in airtight containers. Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat thoroughly until steaming hot.
Are there vegetarian or vegan keema alternatives?
Yes. Substitute textured vegetable protein, crumbled firm tofu, finely chopped mushrooms, or minced cauliflower. Use oil instead of ghee and skip dairy yogurt for a vegan version.
What should I serve with beef keema?
Classic sides are warm roti, naan, paratha, or basmati rice. You can also serve it with raita, a simple salad, or pickles for contrast.
Fairly easy to make. Definitely Delicious. Worth trying if you’re looking for an alternative to your meals with ground beef. I made a variation with half ground beef and half lamb. It worked! Served along with another recipe I found on the Spice House site for “Potatoes in a Creamy Curry Sauce”. Then I layered the two like a Shepherds Pie.