Keema (tawa fried ground beef) is a delectable Pakistani curry cooked like a stir fry on a large griddle called a 'tawa.' An aromatic and flavorful curry, this keema recipe is a popular and delicious street food that requires only 30 minutes of cooking time.
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Keema, or ground meat, is a prevalent part of Pakistani cuisine. Homecooked variations like aloo keema are the ultimate comfort food. On the other hand, recipes like dum keema and this tawa fry beef keema are reserved for special occasions.
A two-step cooking process produces juicy and tender ground meat, perfect with an easy naan recipe (no yeast) or a plain paratha. Add my easy shakshuka recipe (with green tomatoes) to the menu and enjoy a hearty breakfast or brunch.
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Why you'll love this keema recipe
- One-pot recipe—This keema recipe is perfect if you like one-pot recipes. It's easy to cook and easy to clean up.
- Freezer-friendly—This keema recipe freezes well. I love to batch and freeze it for myself and my college kids to help plan meals.
- Versatile recipe - Ideally, this recipe is served for breakfast or brunch, but I often serve it for lunch and dinner. It makes the perfect hearty meal and is always a crowd-pleaser.
Ingredients for the keema
Items required for Step 1
- Keema - For best results with this recipe, use 90% lean beef. Fattier cuts will result in a greasy curry, and anything with less fat will be too dry to eat.
- Onions - Yellow onions are my go-to for all my curries due to their neutral taste.
- Tomatoes - Juicy Roma tomatoes are best for this recipe.
- Spice powders - The spices used are a simple blend of ingredients you're likely to have in your spice cupboard, especially if you cook Pakistani food regularly.
- Cooking oil—I use neutral cooking oils, such as avocado, canola, or sunflower, for most of my cooking.
- Amchur powder - The tangy taste adds a perfect tang to the keema.
- Fenugreek leaves - This is a popular ingredient in South Asian curries for its aroma and flavor.
Items needed for Step 2
- Green chilies - I like to use serrano chilies for most of my cooking. Jalapenos are a good substitution if you want a milder curry.
- Ginger - Julienned ginger adds some zest to the keema and provides the perfect finish.
- Cilantro - Freshly chopped cilantro provides aroma and a vibrant color to the curry.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Try a different meat - Beef works best in this keema recipe, but ground mutton, lamb, or chicken are all great substitutes.
- Use lemon - If you don't have amchur powder, squeeze a lemon and add the juice at the end to provide a tangy taste.
- Add some butter - If you want a richer flavor, add two tablespoons of butter to the keema before serving it.
How to make the keema
First step: Saute the chopped onions until the ends turn brown, and then add the garlic and ginger paste. Saute for about one minute to allow the ingredients to bloom.
Second step - Add the ground beef and saute until it has broken down and is no longer pink.
Third step: Add the spice blend (excluding the amchur powder) and the tomatoes next and stir to mix. Then add ½ cup of water, cover, and simmer for 15 minutes.
Fourth step - Uncover, turn the flame to high and roast the keema until all the water has evaporated and you have a cohesive mixture.
Fifth Step—Add the remaining tomatoes, green chilies, ginger, and fenugreek leaves, and saute just until the tomatoes are slightly melted. Then, turn the stove off and add the amchur powder and cilantro. Cover for 5 minutes before serving to allow the flavors to fuse.
Expert Tips
- Use the proper beef—The secret to juicy keema is the amount of fat. For this reason, make sure to eat meat that is only 10% fat.
- Don't wash the meat—According to usda.gov, Washing meat should be avoided to prevent bacterial contamination. I strictly follow this advice and highly recommend it.
- Follow the two-step method—The first part of the cooking process is key to fully cooked and juicy ground meat. The second part helps add flavor and color and creates a perfect stir-fry. It is highly recommended that you follow the recipe and add the ingredients as stipulated.
Recipe FAQS
The best way to avoid a raw, meaty smell is to roast the ground meat well. I never add water until I've roasted my keema and added spices and tomatoes. After it is cooked, roast it a second time before adding ginger and chilies to eliminate any odor.
The keema must be cooked with enough fat and moisture to be tender and juicy. The 90% lean meat and all the fresh ingredients used in this recipe help add moisture to the ground beef. A slow simmer for at least 15 minutes allows the meat to break down until it has a tender texture.
The keema can be stored in the fridge for up to 3 days or frozen in an airtight container for 6 weeks. To reheat it, defrost it in the refrigerator overnight and heat it in the microwave.
Other breakfast recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Keema (Tawa-Fry ground Beef)
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Ingredients
- ½ cup cooking oil (see note)
- 3 onions
- 2 teaspoon garlic paste
- 2 teaspoon crushed ginger (see note)
- 2 lbs ground beef (see note)
- 2 teaspoon red chili powder
- ½ teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon dhania powder
- 2 teaspoon salt
- 1 teaspoon garam masala
- 6 Roma tomatoes (see note)
- ½ cup water
- 2 tablespoon fenugreek leaves (Kasuri methi)
- 4 green chilies
- 2 tablespoon slivered ginger (see note)
- 2 teaspoon amchur powder (see note)
- ½ cup cilantro
Instructions
- Finely dice the onions.
- Heat the cooking oil.
- Saute the onions until the edges turn brown.
- Add the garlic and ginger paste and saute for 1 minute.
- Add the ground beef and saute till it's no longer pink.
- Add in all the spices except the amchur powder and kasuri methi.
- Add four chopped tomatoes and ½ a cup of water, cover, and cook for 15 minutes on medium heat till the tomatoes have melted.
- Uncover and turn the flame to high and saute till all the water evaporates.
- Add the remaining two tomatoes, slivered ginger, chopped green chilies, and kasuri methi, and saute for 3-5 minutes.
- Turn the stove off and add the amchur powder and chopped cilantro.
- Cover for 5 minutes before serving to allow the flavors to fuse.
Sadia
This is such a nice twist if you are looking for a new way to make ground beef. I actually used ground chicken and it was great. Two people messaged me after asking for the recipe! Tastes so nice and we used it the leftovers the next day and made wraps.
untoldrecipesbynosheen
Thank you Sadia. Love the idea of making wraps with the leftovers and I'll have to try it with chicken next time!
Omar M
Delicious! Some of the best Keema I've ever had!
untoldrecipesbynosheen
So glad you liked it Omar!
Saima Kamal
Loved this recipe! Very flavorful and easy to make. Served it with your cucumber raita and naan. Delicious.
untoldrecipesbynosheen
So glad you liked it Saima!