Keema (Spiced Ground Meat)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup neutral oil, such as grapeseed or canola
- 1red onion, sliced
- 4garlic cloves
- 1(2-inch) piece fresh ginger, peeled
- 1green finger chile (or serrano chile), stem removed
- 6Roma tomatoes, quartered
- 1pound ground beef (preferably at least 15 percent fat)
- ½teaspoon chile powder, such as cayenne
- Kosher salt
- ½cup fresh cilantro leaves and tender stems
- ½cup fresh mint leaves
- ½teaspoon garam masala
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
452 calories; 37 grams fat; 10 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 21 grams protein; 632 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
- Step 2
Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
- Step 3
Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
- Step 4
Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.
Private Notes
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Cooking Notes
Sulman
Just made this. 4/5 imo. Will make again. Overall this is an excellent introduction to keema and Indian cooking. 1. The onions caramelized way way way quicker than 25-30 minutes. It could be where I live, my stove, my land or a host of different reasons. Either way for me it took about 12 minutes. Just keep an eye on it. 2. Ginger was too strong for me. Next time I’ll put in 1” instead of 2”. 3. Very Silky. Added peas in the end for texture after tasting. It’s a traditional addition anyway.
Neil
I'll give this recipe a go as it sounds very tasty. As someone whose family is from India, I grew up eating keema regularly. I'd respectfully point out that in India and in most Indian households (as well as most Indian restaurants), this will not be made with beef but with lamb instead. Lamb gives it a completely different flavour to beef, and I speak as someone who eats both.
Varun
Cooking the garlic and ginger a little before blending makes for a more "rounded" flavor. Also speeds things up overall.
CATraveller
I stir fry beef on high until it's caramelized and the fat comes out. Then I add the mixture and cook as directed. I add potatoes also
Rahul
Very good - but I love keema. Added a tsp of cumin seed and half tsp of turmeric when you add the garlic/ginger/green chile/tomatoes and let it bloom for a bit for a more authentic taste. Didn't have mint leaves but cilantro is always great. Try to get the beef to crisp up to really take it to a flavor overload. Oh and of course, never ever remove the seeds from a chile. It's Indian food! Live a little.
Karen
For folks moving toward plant-based, this saucy and spicy recipe plays well with good quality fake ground meat. Only passably with regular tofu, IMHO.
JoanC
OMG, for something so simple this is wonderfully delicious. I think the key is to make sure that you simmer the beef mixture for the full 30 minutes, if not longer, in step 3. Resist the urge to add more salt until after it cooks down. Once the liquid is gone and the flavors are concentrated you won't be able to stop eating it. SO good!
Sue L
A Kenyan Indian chef I knew (in Dublin!) served the finished keema inside a baked, hollowed-out marrow (a squash related to zucchini)—not only delicious but an attractive presentation.
Dan
Made this last night and I wanted to lighten it up a bit so I reduced the oil to 2 tbsp and used 99% lean ground chicken. Otherwise I followed the recipe as written. It was still absolutely divine - 10/10 would make again. Served with garlic naan. I didn't find it to be too "gingery" as others had mentioned, but I also love ginger so maybe that's just me.
Robert Sugg
Beware: chile powder [multiple ingredients including powdered ancho chiles is not spicy hot] is not the same as powdered chile peppers, which this recipe likely calls for.
Ginger Boden
Yum! Loved this dish. I subbed in a can of tomato for the fresh and used a jalapeno for the green chile as that's what I had in my garden. I served this with a mint yogurt sauce from a Moroccan dish I had left over from last night. So good.
DGK
Made this with ground lamb, but otherwise exactly as instructed in the recipe. Fabulous! Accompanied with naan, using Meera Sodha recipe as translated by S. Sifton. Will definitely make again.
bird
I’ve never even considered leaving a review for a recipe before, but this is so amazing, I feel inspired. I made it with ground local goat, and the flavors were divine. I used tiny mixed cherry tomatoes in place of Roma, and chopped them fine along with the pepper- instead of blending, I pressed the garlic and ginger. It was less saucy than the recipe describes but beautiful and so so yummy. Served with roasted veggies and steaming rice. I’ll definitely make again!
Carol
I made this as directed, with a little less chili pepper and hot pepper. We thought it was great. Onions cooked as directed, the mint and cilantro added the green. I cooked a vegetable on the side and served with naan. It was good, real good.
Alice Endrigian
ARMENIANS happen to make Keema with lamb and boughlar and pepper paste salt pepper combine all kneed together Decorate it on top with chopped onions and parsley ENJOY
zoz
Made this with lamb and served it with Apple Raita (from David Tanis) which is a blend of whole milk yogurt (I used greek), grated apple, ginger, serrano chile, and black mustard and cumin seeds toasted in sesame oil with garlic. I highly recommend this!
SteveD
We fell in love with keema 30 years ago through (of all things) a wok cookbook. Much more experience cooking Indian cuisine now but this brought us back to those days. Second time through: Lamb is better than beef. Peel the Romas after scoring the tops (X pattern) and parboiling for 45 seconds. Season to taste; we used less Serrano but added cumin seeds, sprinkles of turmeric, and double the garam masala. Added 1 cup of frozen peas, 5 minutes before serving, which is traditional. Delish!
SteveD
CC, the technique in this recipe of cooking the ground meat in a simmering, seasoned broth is the same as the unique chili made in Cincinnati, where I’m from. I’ve made Cincinnati chili (including the excellent recipe on this site) substituting Impossible Burger for the ground beef, and the results are fine, almost indistinguishable.
C.C.
Many years ago, the wives of Indian visitors to my parents' home cooked keema for us. It was delicious, and somewhere I have the recipe I transcribed as the women cooked. But now I don't eat red meat, and I'm wondering if this dish could be made with ground turkey. Opinions?
AJ
Made this tonight. Added 3 jalapenos, as I couldn't find the finger chile and omitted the cayenne. I def misread, as I put all the fresh ingredients in the processor, started the ground beef, then dumped the contents over and cooked it down. Took about 40 minutes, and quite tasty!
Poornima F
Would give this negative stars if I could. Waste of a perfectly good pack of ground beef.
KP
Terrific! If you want it a bit thicker, but still silky, add 2tbsp tomato pastes at end.
joshg
This was good and I’ll make it again. Followed instructions except for not using mint (not a fan). Next time I would brown the meat before adding the sauce. I made tzatziki sauce and served on naan.
Kate
Can dial up the spice. Maybe add some canned tomato or tomato paste broth to get more liquid. Added peas
Elle
I made this tonight and it was so yummy, I wanted to give it 5, but felt like it was lacking some punch! I probably under seasoned it to be on the cautious side so that was my bad, but I did add garam masala to the ground beef to increase the spice and also added grated carrot and peas to up the veg (peas are a non-negotiable in this recipe IMO) I would even squeeze some lime over the finished product next time but perhaps that is sacrilege
AMB
This was delicious and not even very difficult! I hate getting out my food processor and washing it after use and that was probably the hardest part. Not sure what happened to the person who said this didn’t have a lot of flavor - I would have to disagree. Will definitely make again!
s zupic
Making this Sunday!!!
AMB glo
Are the herbs that get stirred in whole? It doesn’t say to chop them that I can see but I’m inclined to do so because I don’t think my table-mates will eat them whole…
nicole
Admittedly I was slightly (substantially) heavy handed with the spices but I have no regrets. Added shelling beans while simmering and chopped kale towards the end and served on a fluffy little swoosh of homemade hummus with a side of flatbread. I know, not true to the recipe’s motherland at all, but my god was it a perfect fall dish to mop up.
A frequent request at our house
My 16yr old daughter frequently requests this for dinner. I sometimes cheat, using canned tomatoes of various preparations, skipping the food processor part and using jarred ginger and chopping the chile quickly, and it turns out fine. I don’t get too precious. Heat some frozen veggies and toss it on a plate with naan and my teen is happy. And so am I. Love this recipe. Great, hearty meal!
Audrey
Used Pork breakfast sausage (since I bought a half-hog and have a lot) - browned it after the onions, didn't use the food processor on the pepper/ginger/garlic/onions. Could use more than one jalepeno, and even more ginger. I also used about 2c. tomato puree instead of tomatoes
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