Pakistani Ground Beef Curry, widely known as Beef Keema, is a cornerstone of Pakistani home cooking. Comforting, aromatic, and deeply spiced, this dish transforms simple ground beef into a rich, satisfying curry through careful layering of onions, tomatoes, and warming spices. Unlike heavily sauced curries, Pakistani keema is thick, fragrant, and intensely savory, making it ideal for scooping with naan or spooning over rice.
This SEO-optimized Pakistani Ground Beef Curry recipe follows traditional techniques used in Pakistani kitchens, ensuring authentic flavor and texture. The recipe relies on slow-cooked onions, properly bloomed spices, and controlled simmering to create a curry that is bold yet balanced. It’s easy enough for weeknight dinners and impressive enough for guests, all while using accessible pantry ingredients.
Ingredients
Main Ingredients
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1 lb ground beef (80/20 for best flavor)
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3 tablespoons vegetable oil or canola oil
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1 large onion, very finely chopped
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2 medium ripe tomatoes, finely chopped (about 1½ cups)
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2 tablespoons plain yogurt, whisked
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1 teaspoon salt (or to taste)
Aromatics
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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2 green chilies, finely chopped (adjust to taste)
Whole Spices
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1 teaspoon cumin seeds
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1 bay leaf
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2 green cardamom pods
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2 whole cloves
Ground Spices
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2 teaspoons coriander powder
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1 teaspoon cumin powder
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1 teaspoon Kashmiri red chili powder
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½ teaspoon turmeric powder
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1 teaspoon garam masala
Garnish
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¼ cup fresh cilantro, finely chopped
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1 teaspoon fresh lemon juice
Step-by-Step Instructions
1. Heat Oil and Temper Whole Spices
Heat oil in a heavy-bottomed skillet over medium heat. Add cumin seeds, bay leaf, cardamom pods, and cloves. Let them sizzle for about 30 seconds until aromatic.
2. Brown the Onions
Add finely chopped onions and cook for 10–12 minutes, stirring frequently, until deeply golden brown. Proper browning is essential for authentic Pakistani flavor.
3. Add Ginger, Garlic, and Chilies
Stir in ginger paste, garlic paste, and green chilies. Cook for 1–2 minutes until fragrant and the raw aroma disappears.
4. Cook the Ground Beef
Add ground beef, breaking it apart thoroughly. Cook for 6–8 minutes until no longer pink and excess moisture evaporates.
5. Add Ground Spices
Lower heat slightly and add coriander powder, cumin powder, chili powder, turmeric, and salt. Stir continuously for 1 minute to bloom the spices without burning.
6. Add Tomatoes and Yogurt
Add chopped tomatoes and cook for 5–7 minutes until softened and oil begins to separate. Stir in whisked yogurt and cook for 2–3 minutes, stirring constantly.
7. Simmer the Curry
Cover and simmer on low heat for 10–12 minutes, stirring occasionally, until the keema is thick, cohesive, and glossy. Add 2–3 tablespoons water only if needed.
8. Finish with Garam Masala
Sprinkle garam masala over the curry, stir gently, and cook uncovered for 1–2 minutes.
9. Garnish and Rest
Remove from heat, garnish with cilantro and lemon juice, and let rest for 5 minutes before serving.
Expert Tips & Variations
Cooking Tips
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Use finely chopped onions so they melt into the curry base.
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Oil separation is a key indicator that the curry is fully cooked.
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Avoid adding excess water; Pakistani keema should be thick, not soupy.
Popular Variations
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Aloo Keema: Add 1 cup small diced potatoes with the tomatoes.
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Keema Matar: Stir in ½ cup green peas during the last 5 minutes.
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Extra Spicy Keema: Add crushed red chili flakes with ground spices.
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Healthier Version: Use lean ground beef and reduce oil to 2 tablespoons.
Dietary Options
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Gluten-Free: Naturally gluten-free.
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Dairy-Free: Replace yogurt with 2 tablespoons tomato paste mixed with water.
Serving Suggestions
Pakistani Ground Beef Curry pairs perfectly with:
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Fresh naan or chapati
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Steamed basmati rice
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Plain yogurt or cucumber raita
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Simple kachumber salad
This dish works equally well for casual family meals or traditional Pakistani spreads.
Storage & Make-Ahead Notes
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 2 months.
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Reheating: Reheat gently on the stovetop with a splash of water, stirring frequently.
The flavors deepen overnight, making this curry ideal for meal prep.
Nutrition Information (Per Serving)
Based on 4 servings
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Calories: 380 kcal
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Protein: 25 g
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Fat: 27 g
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Saturated Fat: 9 g
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Carbohydrates: 9 g
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Fiber: 2 g
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Sugar: 4 g
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Sodium: 610 mg
This Pakistani Ground Beef Curry recipe delivers authentic taste, reliable technique, and SEO-friendly structure—perfect for home cooks seeking traditional Pakistani flavors with consistent, restaurant-quality results.