Beef keema is a traditional South Asian dish made with ground beef, onions, and spices. Unlike tomato-based versions, this recipe uses yogurt to create a rich, slightly tangy dish with a smoother texture. In Pakistani homes, it’s typically served with roti or rice as an everyday meal, alongside a freshly chopped kachumber salad. This is a great recipe for keema lovers looking to switch up their usual rotation.

Jump to:

What is Beef Keema?
Variations of Keema
Ingredients You’ll Need
How to Make Beef Keema
Tips to Make Great Keema
More Keema Recipes to Try
Beef Keema with Yogurt (Ground Beef)

What is Beef Keema?

Keema directly translates to minced meat. It can be made with different types of meat in a variety of ways. I normally prepare it with a tomato and onion base, so I was intrigued when I found a recipe in the Salt'n Pepper Village cookbook that completely omitted tomatoes. The book’s version calls for a generous amount of yogurt, which adds both tartness and creaminess to the dish.

The Salt'n Pepper Village cookbook is one of many Pakistani cookbooks that I brought back from Islamabad this August. Pakistani food bloggers often talk about the dearth of Pakistani cookbooks, so I went on a bit of a hunt this time to find some. This cookbook, by the founder of the Salt'n Pepper restaurant empire, Mahmood Akbar, is one of the more comprehensive and interesting ones I picked up. It focuses on traditional Pakistani recipes but features a mix of popular and unusual dishes (think chicken tikka alongside green tomato curry).

Variations of Keema

Since I’m a keema lover, there are a few different variations I love to make:

Chicken keema: This version uses a tomato and onion base and opts for minced chicken instead of beef. It’s lighter, cooks more quickly, and is perfect for busy weeknights.
Khara masala keema: This quick, 30-minute keema gets its punchy flavor from coarsely ground whole spices, including anar dana (dried pomegranate seeds).
Keema matar: I also love my friend, Izzah's keema matar recipe, which incorporates peas right towards the end.

Ingredients You’ll Need

Vegetable oil: I typically use vegetable oil, but any neutral oil with a high smoke point, such as sunflower or canola oil, works well.

Bay leaf

Black cardamom: Imparts a smoky flavor. If you don’t have it, don’t substitute with green cardamom. Simply leave it out if needed.

Cloves

Cinnamon stick: Infuses the keema with a delicate, sweet aroma. Do not substitute with cinnamon powder.

Yellow onion: I prefer yellow onions in South Asian cooking, but red onions can work in a pinch. Use a medium-sized onion.

Crushed garlic: You can buy this or make it using a food processor or mortar and pestle.

Crushed ginger: Peel a roughly 1-inch piece of fresh ginger and mince it, or use store-bought.

Bird’s eye chiles: In Pakistan, we commonly use green bird’s eye chiles, but you can substitute with what’s locally available. In the U.S., serrano chiles work well.

Turmeric powder: A bright yellow spice now widely available in most grocery stores.

Cumin powder: Adds earthy, nutty notes.

Coriander powder: Provides floral, citrusy notes that complement cumin.

Red chili powder: I prefer Kashmiri red chili powder for its vibrant color. You can substitute with cayenne and a dash of paprika. Adjust for heat—cayenne is spicier.

Ground beef: You can substitute with chicken or lamb keema. If using chicken keema, reduce cooking time to about 10 minutes.

Salt: I use Himalayan pink salt, but any variety works — adjust to taste.

Full-fat yogurt: Whisk and bring to room temperature before adding to reduce curdling. Greek yogurt also works well.

How to Make Beef Keema

Fry whole spices and brown onions: Heat oil over medium-low heat in a heavy-bottomed pot. Add whole spices and fry briefly until fragrant. Add chopped onions and sauté until evenly browned. Stir in crushed garlic and ginger and cook until the raw smell disappears, followed by chopped green chiles. Add the ground spices and fry briefly until fragrant. Deglaze with a splash of water if needed.

Cook the ground beef: Increase heat to high. Add ground beef and salt, breaking it up with a spatula. Cook until no longer pink.

Add water and simmer: Add water and bring to a simmer. Lower the heat, cover with a tight-fitting lid, and cook for 30 minutes, stirring occasionally to prevent sticking.

Add yogurt: Reduce heat to low and stir in whisked yogurt. Continue stirring until fully incorporated, about 5 to 8 minutes.

Tips to Make Great Keema

The quality of the meat matters. With few ingredients, good-quality beef makes a noticeable difference. You can also drain the meat and squeeze out excess moisture before cooking.
To prevent yogurt from curdling, bring it to room temperature, lower the heat before adding it, and incorporate it toward the end of cooking.
Adjust oil and water levels based on your preference. Stir periodically to ensure the keema doesn’t stick to the bottom.
Pay attention to heat. I halved the water in this updated recipe based on reader feedback about consistency. Results can vary depending on your pot and whether you’re using a gas or electric stove, so adjust heat and timing as needed.

More Keema Recipes to Try

Tried this recipe?
If you tried this recipe, please leave a comment sharing how it turned out. Constructive feedback is always welcome. If you enjoyed it, consider leaving a star rating and tagging me on Instagram so I can see your creations—it always makes my day.

Beef Keema with Yogurt (Ground Beef)

5 from 4 votes

This rich beef keema gets its creamy texture and slight tartness from being cooked with yogurt instead of tomatoes. It's a great recipe for keema lovers who are looking to switch up their recipe rotation.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Total Time 1

Servings: 4 people

Course: Main Course

Cuisine: Indian, Pakistani Cuisine

Ingredients Equipment Method

Ingredients

⅓ cup neutral oil
1 bay leaf
1 black cardamom
4 cloves
½ inch cinnamon stick
1 medium-sized yellow onion thinly sliced in half rings
1½ teaspoon crushed garlic
1½ teaspoon crushed ginger
2 bird's eye chilies sliced lengthwise
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoon coriander powder
1 teaspoon red chili powder
1 pound (~450 grams) ground beef
1 ¼ teaspoon salt or to taste
1 cup full-fat yogurt whisked and brought to room temperature
2 tablespoon finely chopped cilantro for garnish

Equipment

1 Heavy bottom pot

Method

Heat oil over medium-low heat in a heavy-bottom pot. Once it begins to shimmer, add whole spices (bay leaf, black cardamom, cloves and cinnamon stick) and fry for roughly 30 seconds or until fragrant.
Add onions and sauté until evenly brown for 7 to 12 minutes.
Add crushed ginger and garlic and fry for 30 seconds. Take care not to let it burn. Stir in green chilies.
Add ground spices (turmeric, coriander, cumin and red chili powder) fry for roughly 1 minute. Deglaze the pan with a splash of water (1 tablespoon at a time) if and as needed.
Increase heat to medium-high, and add ground beef and salt. Crumble with wooden spatula and fry until no longer pink, about 5 minutes.
Add ½ cup room temperature water and bring to a simmer. Lower heat, cover and let the beef cook for 30 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan. Once done, remove cover and let it simmer to boil out any excess moisture. Check for salt and adjust as needed.
Fold in yogurt and stir continuously on medium-low heat for about 5 to 8 minutes until the oil begins to separate from the keema and you get the desired texture.
Remove from heat, place in serving platter and garnish with finely chopped cilantro.

Comments