Authentic Pakistani Keema Recipe: A Flavorful Minced Meat Curry Guide

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Craving a dish that’s bursting with flavor and steeped in tradition? Look no further than Pakistani Keema. This delightful minced meat curry is a staple in many households across Pakistan, known for its rich spices and hearty texture. Whether you’re using beef, lamb, or chicken, Keema offers a versatile base that pairs perfectly with naan, rice, or even stuffed inside parathas.

Ingredients

Gather these ingredients to create a delicious and aromatic Pakistani Keema. Ensure you have everything prepped and ready before you start cooking.

For the Keema

  • 1 lb ground beef, lamb, or chicken (your choice)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 green chilies, sliced (adjust to taste)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste

Optional Garnish

  • Fresh cilantro leaves, chopped (for garnish)
  • Fresh mint leaves, chopped (optional for garnish)
  • Lemon wedges (for serving)

Required Equipment

To prepare your flavorful Pakistani Keema, you will need the following equipment. Having these items ready will streamline your cooking process and ensure a smooth experience.

  1. Large Skillet or Pan: A wide, heavy-bottomed skillet is ideal for evenly cooking the minced meat and sautéing the spices.
  2. Cutting Board: Use a sturdy cutting board to chop vegetables and herbs efficiently.
  3. Sharp Knife: A sharp knife is essential for finely dicing onions, tomatoes, and other ingredients.
  4. Spatula or Wooden Spoon: These tools are perfect for stirring the keema mixture without damaging your pan.
  5. Measuring Spoons and Cups: Accurate measurement of spices and liquids ensures consistent flavor in your dish.
  6. Colander or Strainer: Useful for rinsing ground meat before cooking to remove any excess blood or impurities.
  7. Grater (optional): If using fresh ginger and garlic, a grater can help you create fine pastes quickly.

Gathering these pieces of equipment beforehand, you’ll be well-prepared to cook an authentic Pakistani Keema that bursts with rich flavors and aromatic spices.

Prep Work

Before diving into the cooking process, it’s essential to complete your prep work for a seamless and efficient experience.

Measuring Spices

Accurate spice measurements are crucial for achieving the authentic flavors of Pakistani Keema. Here’s what you need:

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste

Measure each spice precisely using measuring spoons and set them aside in small bowls or ramekins. This organization will help you add them effortlessly during cooking.

Preparing Vegetables

Properly prepared vegetables contribute significantly to the texture and flavor of your Keema. Follow these steps:

Onions:

  • Finely chop 2 medium onions.

Tomatoes:

  • Dice 3 medium tomatoes into small pieces.

Green Chilies:

  • Slice 2 green chilies thinly (optional, adjust based on heat preference).

Garlic and Ginger

  • Mince or grate 4 cloves of garlic.
  • Grate a thumb-sized piece of fresh ginger.

Arrange all prepped vegetables in separate bowls. Having everything ready before you start cooking ensures a smooth workflow, allowing you to focus entirely on creating that perfect Pakistani Keema bursting with aromas and flavors.

Cooking Instructions

Follow these steps to create a flavorful and authentic Pakistani Keema. Ensure you have all your ingredients and equipment ready for a smooth cooking process.

Cooking the Keema

  1. Heat Oil:
    Heat 3 tablespoons of oil in a large skillet over medium heat until shimmering.
  2. Brown the Meat:
    Add 1 pound of ground meat (beef, chicken, or lamb) to the skillet. Cook, breaking it apart with a spatula, until browned and no longer pink, about 7-10 minutes.
  3. Drain Excess Fat:
    If necessary, drain any excess fat from the meat using a spoon but leave some for flavor.
  4. Add Onions:
    Stir in 1 finely chopped onion. Sauté until golden brown and translucent, around 5-7 minutes.
  5. Incorporate Ginger-Garlic Paste:
    Add 1 tablespoon of ginger-garlic paste to the skillet. Cook for an additional 2 minutes until fragrant.

Simmering and Final Touches

  1. Mix in Spices:
    Sprinkle in:
  • 1 teaspoon of salt
  • 1 teaspoon of red chili powder
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of ground cumin
    Stir well to coat the meat evenly with spices.
  1. Add Tomatoes:
    Toss in two finely chopped tomatoes or one cup canned diced tomatoes.
    Cook until they soften and blend into the mixture, about 5 minutes.
  2. Stir in Green Chilies:
    Add two slit green chilies for heat.
    Continue cooking for another minute.
  3. Simmer Mixture:
    Reduce heat to low.
    Cover skillet with a lid.
    Let keema simmer for about 15-20 minutes, stirring occasionally so flavors meld together perfectly.
  4. Finish With Fresh Herbs:
    Once cooked through, sprinkle freshly chopped cilantro and mint leaves on top before serving.

Serving Suggestions

Enhance your Pakistani Keema experience with perfect accompaniments and garnishing touches.

Accompaniments

  1. Naan or Roti: Serve keema with warm, freshly made naan or roti to soak up the rich flavors.
  2. Rice: Pair it with steamed basmati rice for a hearty meal.
  3. Paratha: Enjoy keema with flaky parathas for a more indulgent option.
  4. Yogurt Raita: A side of cool yogurt raita can balance the spice and add creaminess.
  5. Salad: Freshly chopped salad with cucumber, tomato, onion, and a squeeze of lemon adds crunch and freshness.

Garnishing Touches

  1. Fresh Herbs: Sprinkle chopped cilantro and mint leaves over the keema just before serving for a burst of color and flavor.
  2. Lemon Wedges: Offer lemon wedges on the side; a squeeze enhances the dish’s brightness.
  3. Green Chilies: Thinly sliced green chilies add an extra kick for those who enjoy heat.
  4. Fried Onions: Crispy fried onions sprinkled on top provide texture and depth to each bite.

Conclusion

Mastering the art of Pakistani Keema is a rewarding experience that fills your kitchen with rich, aromatic scents and delights your taste buds. By carefully following the steps outlined and using fresh, quality ingredients, you can create an authentic and delicious keema that will impress family and guests alike. Remember to experiment with garnishes and serving suggestions to make each meal unique. Enjoy the process and savor every bite of this classic dish!

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