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A speedy and delicious recipe for khara masala keema, ground beef with whole spices. The coarsely ground spices infuse the keema with a special kick, and the short preparation time makes it an ideal dish for weeknights.
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About This Recipe
One of my Filipino friends recently asked me what my favorite Pakistani dish was. My instant response was keema! Every time I’m having a bad week or missing home, keema more than any other Pakistani dish will put me in a better mood. I love it with roti, I love it with rice, and I love it on top of some untoasted thick white bread. For my upcoming cookbook, Pakistan, I couldn’t put more than one keema recipe, and so this recipe shared by my friend’s amazing mother, Seema Aunty, got left out. But since it’s a truly lovely (and weeknight friendly) recipe, I’m excited to share it here.
What Makes This Keema Different
Seema Aunty learned how to make this dish from her in-laws who were settled in Bahawalpur. It’s different from the other two keema recipes on the blog (chicken keema and beef keema with yogurt) due to its faster cooking time, and blend of coarsely ground whole spices that infuse it with a special kick. I have adapted the recipe slightly based on my own palate, and you should feel free to do the same!
Ingredients
Vegetable oil: Any neutral oil with a high smoke point (such as canola or sunflower) will work.
Yellow onion: If you are in the US, opt for a medium-sized yellow onion but if you are in a country like Pakistan (or Philippines like me) where the produce is smaller, you might need two.
Crushed garlic: You can buy this at the store or just crush it yourself using a food processor or mortar and pestle.
Crushed ginger: You can buy this at the store or just crush it yourself using a food processor or mortar and pestle.
Bird’s eye chile: In Pakistan, we normally use the small Thai bird’s eye chile. If you are having trouble sourcing it, you can sub it with serrano peppers.
1 pound (about 450 grams) ground beef
Roma tomato: We traditionally use Roma tomatoes in Pakistani dishes since they are on the tart side, and release less water. If you are using bigger tomatoes, just make sure their weight is roughly the same as the onion.
Salt: I use ground Himalayan rock salt but you can use any variety. Just adjust based on taste.
Dried red chiles: In my home, we use dried dundicut the most but any mild dried red chile will work. In addition to South Asian grocery stores, you can also find them at Central American marts.
Coriander seeds: Freshly ground coriander seeds infuse a bright and floral flavor to the keema.
Cumin seeds: The smoky flavor of cumin seeds helps balance the floral notes of coriander.
Anar dana (dried pomegranate seeds): Anar dana is such an underrated spice! It has a beautiful sweet and sour flavor that really brings the keema to life.
Cilantro (optional): Topping the keema with chopped cilantro is always a good idea.
What to Serve It With
Since the keema is on the drier side, I prefer to have it with roti rather than rice. Given its sharp and spicy flavor profile, I like pairing it with a simple vegetarian side:
Bhindi masala (okra with tomatoes)
Dahi baingan (fried eggplant in yogurt)
Karela sabzi (bitter melon with tomatoes)
Tried this recipe? If you have a minute, please consider leaving a comment and letting me know it was! If you are on Instagram, please tag me (@maryamxjillani) – seeing you make recipes from the blog really makes my day. Thank you!
Quick Khara Masala Keema Recipe (Ground Beef with Whole Spices)
Equipment
- 1 Heavy-bottomed pot
Ingredients
- 1 tablespoon anar dana pomegranate seeds
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 6 dried red chiles or 2 teaspoon red chile flakes
- ⅓ cup vegetable oil
- 1 small yellow onion halved and thinly sliced
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- 2 bird’s eye chiles finely chopped
- 1 pound (about 450 grams) ground beef
- 1 ¼ teaspoon salt or to taste halved
- 1 Roma tomato finely chopped
Garnish
- 1 tablespoon chopped cilantro (optional)
Instructions
- Heat a small skillet over low heat. In the skillet, combine the anar dana, coriander seeds, cumin seeds, and dried red chiles. Roast the whole spices for 1 to 2 minutes until fragrant. Transfer the spices to a bowl or plate and let them come to room temperature. Transfer to a mortar or pestle or spice grinder, and crush into a coarse powder. Set aside.
- Heat oil over medium heat in a heavy-bottomed pot until it begins to shimmer. Add the sliced onion and fry until translucent, about 5 to 7 minutes. Stir in the crushed garlic and ginger, bird’s eye chiles and fry until it stops smelling raw, about 1 minute.
- Increase heat to medium-high and fold in the ground beef and half of the salt. Crumble the beef with a spatula, frying until it is evenly browned, about 3 to 5 minutes.
- Fold in chopped tomato, remaining salt, and coarsely ground masala (anar dana, dried red chiles, coriander and cumin seeds). Add ½ cup of water and bring to a gentle simmer. Cover with a tight-fitting lid and let the keema cook for 15 minutes.
- Remove the lid, and bring heat back to medium-high. Stir the keema frequently until the oil begins to separate, about 5 to 7 minutes. Once the oil begins to separate from the spices, remove from heat and transfer to serving bowl. Garnish with cilantro.
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