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Ground Beef Curry (Pakistani Keema)
Servings: 6
Calories: 526kcal
This Easy Ground Beef Curry (Pakistani Keema) is a simple, flavorful dish that’s easy enough for weeknights and one you’ll come back to again and again. Made with real ingredients and warm spices, it’s a lighter, family-friendly version of the classic dish.
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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.
Video
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
Calories: 526kcal | Carbohydrates: 47g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 945mg | Potassium: 1367mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2172IU | Vitamin C: 95mg | Calcium: 89mg | Iron: 5mg | Net Carbs: 35g