Keema Beef Recipe

Prep aromatics

Finely dice the yellow onion. Mince the garlic and grate or finely mince the ginger. Chop the tomato if using fresh; if using canned, measure out 1 cup and set aside.

Toast whole spices

Heat a large skillet or heavy-bottomed pan over medium heat. Add the vegetable oil. When shimmering, add the cumin seeds and cardamom pods. Toast 30–60 seconds until fragrant but not burnt.

Cook onions

Add the diced onion to the pan with a pinch of salt. Sauté, stirring frequently, until softened and beginning to brown, about 6–8 minutes.

Add garlic & ginger

Stir in the minced garlic and ginger and the chopped green chili. Cook 1–2 minutes until fragrant, stirring so they do not burn.

Spice in ground spices & tomatoes

Lower heat to medium-low. Add ground coriander, ground cumin, turmeric, smoked paprika, red chili powder, and 1/2 tsp of the salt. Stir and cook 30–45 seconds to bloom the spices. Add the chopped or canned tomatoes and cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 6–8 minutes.

Brown the beef

Increase heat to medium-high. Push the tomato-onion mixture to the sides and add the ghee/butter to the center. Add the ground beef, breaking it up with a spoon or spatula. Season with the remaining 1 tsp salt and 1/2 tsp black pepper. Cook until the beef is mostly browned and any liquid has evaporated, about 8–10 minutes.

Combine and simmer

Mix the beef into the tomato-spice mixture thoroughly. Reduce heat to medium-low, cover partially, and simmer 8–10 minutes so flavors meld and excess moisture reduces. Stir occasionally to prevent sticking.

Add peas & garam masala

Stir in the frozen peas and garam masala. Cook uncovered 3–4 minutes until peas are heated through and the keema has a thick, cohesive texture. Taste and adjust salt and chili.

Finish with herbs & lemon

Turn off heat. Stir in chopped cilantro and squeeze the juice of half a lemon over the keema. Add ghee or butter spoon if you like a glossier finish (optional).

Serve

Spoon the keema into a serving bowl. Garnish with more cilantro and serve hot alongside naan, roti, or steamed rice and yogurt/raita on the side.

For a looser gravy, add 1/4–1/2 cup water or beef broth during the simmer step. To make with lamb or turkey, substitute the same weight. For richer flavor, brown the beef well and deglaze the pan with a splash of water while scraping up browned bits before mixing with tomatoes.