Beef Keema

Making Beef Keema

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1. Heat the oil in a large pan over medium heat. Add the onions and cook for 10 minutes, stirring, until deep golden.

   Mark done Start 10 min timer

2. Add the garlic, ginger, cumin, coriander and turmeric and cook for 1 minute.

   Mark done Start 1 min timer

3. Add the tomatoes and salt and cook for 5 minutes, until the mixture turns to a paste and the oil begins to separate.

   Mark done Start 5 min timer

4. Add the mince and cook for 8 minutes, breaking it up. Pour in the water, cover and simmer for 10 minutes.

   Mark done Start 8 min timer

5. Stir in the peas and garam masala and cook uncovered for 3 minutes.

   Mark done Start 3 min timer

Small Things That Help

• Brown the onions slowly and stir often so they colour without burning.
• If the keema looks dry, add a splash of water a spoonful at a time.
• Garam masala goes in last because its aroma fades with long cooking.

Swaps and Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Beef Keema

• Steamed rice
• Warm flatbread
• Plain yogurt
• Lime pickle

Storing & Reheating Beef Keema

Keeps in the fridge for up to 3 days and the flavour deepens overnight. Freezes for up to 3 months. Reheat until steaming throughout.

Questions About Beef Keema

Beef Keema Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.