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Spiced Beef Keema
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Ingredients
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Method
6 steps
- 1
Heat 2 tablespoons oil in a large deep skillet over medium heat until shimmering. Add 2 finely chopped medium onions and cook about 3 minutes until softening. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger; cook 1 minute until fragrant — no raw garlic smell.
- 2
Add 1 lb ground beef (or lamb) and cook, breaking it up with a spoon, until no longer pink, 5–6 minutes. Drain excess fat if the pan looks greasy — a little fat is flavor, a puddle is greasy keema.
- 3
Stir in 1½ teaspoons ground coriander, 2½ teaspoons ground cumin, ½ teaspoon black pepper, ¼ teaspoon turmeric, ½ teaspoon ground cinnamon, and 1 teaspoon salt. Cook 1 minute until the spices smell toasted and coat the meat.
- 4
Add 1½ cups diced potato (about 1 medium-large), ½ cup plain yogurt, ½ cup sour cream (or more yogurt), and ½ cup milk or water. Stir well, cover, and bring just to a gentle simmer. Reduce heat to medium-low and cook about 20 minutes until a fork slides easily into the potato with no hard center.
- 5
Uncover and simmer 5 minutes to thicken slightly — the gravy should coat the meat, not pool like soup. Stir in 1 cup frozen peas and the remaining ½ teaspoon salt; cook about 2 minutes until peas are hot and bright.
- 6
Off heat, stir in 2–3 tablespoons lemon juice and ½–¾ cup chopped cilantro. Taste for salt and tang. Serve with basmati rice or warm flatbread. You want savory spiced beef with soft potato and sweet peas in a creamy gravy — not greasy gray meat or crunchy undercooked potato.