Use high-quality minced meat: This really makes all the difference, especially when making beef keema.
Use whole spices: Whole spices, like cloves, black cardamom and cinnamon stick balance the acidity of onions and richness of the ground beef.
Let it cook! A good keema has a creamy texture. To get that, make sure you don't skimp on the cooking time - let the onions caramelize, spices bloom, and meat simmer.
Each Pakistani household has its own unique family recipe. Many use an onion-tomato base, some don't. The type of spices they use vary. Some add yogurt at the end, others don't. Play around with what works for you.
Ground meat: You can use any type of ground meat - beef, chicken, lamb or turkey.
Onions: Caramelized onions are the key base for the spices and ground meat.
Fresh ginger and garlic
Whole spices: These can include black cardamom, cinnamon stick, bay leaves, cloves.
Ground Spices: These can vary but generally include cumin and coriander powder, red chili powder and turmeric.
Optional ingredients that can vary from recipe to recipe are tomatoes, yogurt, cilantro and fresh chilies