Ground Beef Curry – Easy Pakistani Keema
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This ground beef curry (Pakistani keema) is a simple, flavorful dinner made with everyday ingredients and warm spices. It's a great kid-friendly dish, loaded with healthy ingredients, and is sure to be a favorite in your home.
As far as my family is concerned, I can't serve this enough, and I'm sure you will agree!
It seems every family has at least a few recipes that are sure to please. For us, they are our Egg Roll in a Bowl, Homemade “Almond Joy®” Bars, “DORITO®” Popcorn, Savory Hummus, Honey Bunches of Coconut Chips, Surprisingly Good Popcorn, and this Ground Beef Curry otherwise known as Pakistani Keema (or Pakistani Kima).
However, this one truly is my most requested recipe. Hands down.
Think you don't like recipes for curry?
Think your kids won't eat it?
Think you don't like international fare?
Think again.
My kids literally jump up and down every time I make this.
This is one of my stand-by meals for company, and it's also the one that I like to take to new moms or those who are sick. Almost always, I get a request for the recipe.
It's also great that the main ingredient is ground beef (though you can make it vegan as well) so it is a frugal meal too.
Of course, you can use any kind of ground meat — keema is traditionally made with lamb, but venison or even chicken or turkey can be used.
We love dishes from other cultures.
Some people love Asian food like this Thai Chicken Soup or this Chicken Thigh Curry, but the deep, rich flavors of India, Pakistan, and the like are real hits in our home.
What Is Keema Curry?
Keema (also spelled qeema, kima, or kheema) is a South Asian dish made with minced meat and spices. The word “keema” comes from a Turkish term meaning “minced meat” and is widely used in India and Pakistan, though it has also been adapted in other cuisines, including Japan. Keema curry can vary quite a bit in texture—some versions are thinner, while others are thicker. This version falls somewhere in between.
Where This Recipe Came From
This Pakistani Keema recipe is adapted from one by the same name in the great “back to basics” cookbook, More-With-Less. I actually didn't get this recipe initially from the cookbook, but from our dear friend, Margaret, who also is the source of these Applesauce Wheat Germ Muffins (with gluten-free option).
Margaret, like so many of us, is busy. But unlike me, she doesn't like to cook.
One pan meals (and one bowl baked goods) are her specialty and she shared this one with us at her home years ago. We loved it and have made it regularly ever since.
Years later, I borrowed the coookbook from the library and saw this recipe inside and immediately said, “That's it! That's the same Kima (“keema”) we love!”
I've since made a few changes to the recipe and we think it tastes even better now.
And, as you can see, this Pakistani keema (ground beef curry) is made with simple, everyday ingredients.
Ingredients
- Oil (I typically use coconut oil)
- Onion (chopped or minced)
- Garlic (minced; or granulated garlic)
- Ground beef (or other ground meat)
- Curry powder
- Salt
- Pepper (omit for AIP)
- Cinnamon
- Ginger
- Turmeric
- Tomatoes (fresh or canned)
- Potatoes (or sweet potatoes)
- Peas
This recipe is not at all spicy and is so family-friendly. It gets its delightful flavor from a blend of warm spices like curry, turmeric, ginger, and cinnamon.
How to Make This Ground Beef Curry
- Melt oil or butter in a large pan.
- Add onion and garlic.
- Cook until onion softens and garlic begins to brown.
- Add meat and cook thoroughly.
- Add spices. Stir well.
- Dice potatoes.
- Add potatoes and tomatoes to the pan. Bring to a simmer. Reduce heat, cover, and cook until potatoes are done.
- Add peas and cook until peas are done.
Serving Ideas
You can serve this dish plain or on top of rice or cauliflower rice.
When we have company over, we typically serve it the following way for an amazing combination.
- Rice (I prefer brown organic, made in only 19 minutes in a pressure cooker)
- Cauliflower Rice (a great option for reducing carbs)
- Moroccan Carrots
- Chaat Masala sprinkled on top
- more Moroccan Vinaigrette on top.
Special Diet Options
- Low-carb, Keto, or whole30 option: sub green beans for the peas and cauliflower, radishes, or jicama for the potatoes. Kohlrabi is another great option.
- Vegan: substitute beans or a soy product (like TVP) for the meat. I don’t personally recommend soy, but it does work and tastes great.
- AIP: Omit the tomatoes for AIP and use Nomato Sauce instead (here's a homemade version). Use Green Beans for the peas for AIP transition, or use broccoli for full AIP.
Recipe Notes
- Note for Instant Pot: When you set your Instant Pot cooking time to “0 minutes,” the Instant Pot will get up to pressure, then immediately switch to the keep warm function and start counting up.
- Dice the potatoes small: Smaller dices will cook faster. If you like, you can even cook them with the meat to help them get done more thoroughly in less time.
- Slow Cooker Option: You can put all the ingredients in a slow cooker, adding the peas at the end. The potatoes will cook better this way. I've never done this but a reader shared that it's worked out great for her.
- Add water if needed: You might find a need to add more liquid to the pan prior to or when simmering.
- Add the peas later in the cooking time to keep their color more vibrant.
- Curry: I use a mild sweet curry, but you can use any level of intensity that you like. This Mild Curry Recipe is a great option.
- Spices: Some readers have mentioned that they have added more or even doubled the spices for this dish. I haven't tried it yet, but you can for sure try this and see how it goes.
- Sweet Potatoes: The recipe calls for potatoes but I have made this with sweet potatoes and it tastes great, plus it fits the paleo diet that way.
More Easy Healthy Meals
By the way, for some other great easy and delicious meal ideas, you might be interested in……
- Easy Baked Chicken Nuggets
- Gluten Free Chili Mac – another great one pan meal with a low-carb keto option
- Savory Hummus
- Chicken & Sun-Dried Tomato Pasta
- Oven Barbecued Chicken
- Indian Lentils – ready in as little as 9 minutes!
Ground Beef Curry (Pakistani Keema)
Ingredients
- 2 – 3 tablespoons oil (I recommend coconut oil)
- 1 cup chopped onion (I use 1/4 cup minced)
- 1 clove garlic (minced)
- 1 pound ground beef (any ground meat works well. See Special Diet Option section for vegan option)
- 1 1/2 tablespoons curry powder (see Recipes Notes about spices)
- 2 1/4 teaspoons salt (or to taste)
- 1/8 teaspoon pepper (omit for AIP)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon turmeric
- 2 1/2 – 3 cups tomatoes (about 1 1/2 14 ounces cans–see AIP alternative above)
- 3 medium potatoes or sweet potatoes (About 4-5 ounces each. See low-carb options in notes. Use sweet potato for AIP)
- 2 1/2 – 3 cups peas (see notes for low carb/paleo options. Use snow peas for AIP)
Instructions
- Melt oil or butter in a large pan.
- Add onion and garlic (if using minced, add a bit of water to reconstitute).
- Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)
- Add meat and cook thoroughly.
- Add curry, salt and spices. Stir well.
- Dice potatoes.
- Add potatoes and tomatoes to the pan. Bring to a simmering boil. Reduce heat, cover, and cook for about 10-15 minutes or until potatoes are done.
- Add peas and cook until peas are done.
- Serve alone or over rice or cauliflower as desired.
For Instant Pot
- Melt oil or butter in a pan.
- Place butter in Instant Pot and add onion, garlic, and meat (if using minced garlic, add a bit of water to reconstitute).
- Cook thoroughly on saute feature (watch it carefully – garlic burns easily!)
- Add tomatoes.
- Add curry, salt and spices.
- Add potatoes.
- Cook under high pressure set for 0 minutes then after 5 minutes release the pressure quickly.
- Put the frozen peas in.
- Cook it again under high pressure for 0 minutes and do a quick release of the pressure.
Notes
- Texture: This keema is a drier, less saucy version of traditional ground beef curry. If you prefer more sauce, add 1/4–1/2 cup water or broth while simmering.
- Potatoes: Dice potatoes small so they cook more quickly and evenly. You can also add them earlier with the meat for a softer texture.
- Peas: Add peas toward the end of cooking to keep their color vibrant and texture fresh.
- Spices: I use a mild curry powder, but you can adjust the spices to taste or increase them for a stronger flavor.
- Tomatoes: Fresh or canned tomatoes both work well. If using canned, you may want to adjust the salt.
- Instant Pot: Setting the Instant Pot to “0 minutes” means it will come to pressure and then switch to keep warm. The cooking happens during the pressure build and release.
- Slow Cooker: Combine all ingredients except the peas and cook until the potatoes are tender. Add the peas at the end.
- Substitutions: You can use any ground meat, including lamb, turkey, chicken, or venison.
- Low-Carb Option: Substitute cauliflower, radishes, or jicama for the potatoes and use green beans instead of peas.
- AIP Option: Omit the pepper and tomatoes and use appropriate substitutions. Sweet potatoes work well in place of white potatoes.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Well, there you have it. Our family favorite recipe—and I'm sure it will be your favorite too!
And I guarantee that any new mom you take this to will be very grateful!
I'd love to hear what you think about this recipe once you've made it!
My whole family (including my 3 year old and 13 month old) loved this recipe! I did it with sweet potatoes and served over rice. I’m already looking forward to leftovers tomorrow for lunch!! And it was so easy!
Hello Melissa! So glad to hear! Say hi to everyone especially the kiddos and tell them that they made my day. I might have to make it myself this week since I just realized we have sweet potatoes in the house. My family typically wants regular potatoes for the kima, so I forget I can make it when I have sweets :). Take care!
This is our family’s favorite recipe that is requested on the regular by all!
Hi Bethany – thanks so much for taking the time to tell me. Same situation in our family :). Have you ever tried it with the Chaat Masala or the Moroccan Vinaigrette? They’re perfect together ;).
The whole family loved it to include my picky 3 year old. I will make this again.
So happy to hear! Tell your picky 3 year old I feel honored!
So flavorful and yummy!
So glad to hear! My family agrees ;).
I love this recipe, have made it several times as is. Do have a question though, what is AIP?
I’m so glad to hear that! AIP is Auto Immune Paleo or Auto Immune Protocol – a diet that removes food groups that tend to cause inflammation – grains, nightshades, berries, nuts and seeds, dairy and eggs. Hope that helps! I should write a post about that perhaps.
hi! I think I’m going to make this tonight. I only have red potatoes right now – do you think it would change the cooking time? I rarely cook with potatoes so I’m not too familiar with how they cook. thanks 🙂
You should be fine – they might be more firm than other potatoes (hold their shape more) but they will be cooked. The potatoes can be a little finicky is all so allow a bit of extra time. Hoe you like it!! I’ve done it with sweet potatoes and it’s lovely that way too! ♥️
Hi! I’m making this now… I’m wondering how it’s supposed to “simmer” because there is no liquid/sauce? Thanks!
Hi there! It’s not a thin dish with a lot of liquid. We have had enough from the tomatoes to make it work but occasionally we have added water because the tomatoes were too thick. What kind of tomatoes did you use? Just add a little at a time if you do. I thought I had that information in the post–will go and check on that.
Hope you enjoy it!!
can this recipe be done in a crock pot (slow cooker) not instapot.
Yes, I think so but I haven’t worked it out yet. There are a lot of things to take into consideration but I have heard, I think, other readers have said that they have done that and it’s worked but I don’t recall how they did it. You can find sites online that teach how to do the conversion. Maybe I can work on that for the future!
So delicious! Made in the IP for dinner, and it was enjoyed by all. I used more curry powder. What is the calculated calories per serving? I couldn’t find it amongst the nutrition facts. Thanks!
Hi there! Aww you made my night! I will try to find out what happened to that and get back to you asap. Sorry about that!
Would this be something you could freeze to eat at a later time?
Hi there! Potatoes don’t freeze well, but if you do a lower carb option with cauli chunks it will freeze well. I would be tempted to try, however because it’s soooo good!