WHAT IS KEEMA?
Quick Keema Curry (Pakistani Ground Beef) is minced meat/beef tenderly wrapped in powdered and whole spices. It’s cooked in a tomato and yogurt based curry. This Pakistani recipe finds its roots in Northern India, and it has vociferously spread throughout Pakistan. Now, it’s one of staple Pakistani main dishes like Chapli Kababs and Keema Matar (ground beef with peas).
WHY MAKE THIS RECIPE?
It’s easy and quick. Great comfort food. Versatile Flavorful
WHY KEEMA IS SO VERSATILE?
Keema is versatile because the dish is fitting for a plethora of settings. This keema will splendidly complement spaghetti, and some people consume it with rice and Moong and Masoor Dal. Any vegetable can be mixed with it such as: potatoes, peas, cauliflower, and others.
INGREDIENTS
Ground beef- For the best result in terms of flavor for this recipe I suggest using 20% fat ground beef. Onion- Although this recipe calls for freshly sliced onion, the store-bought onion can easily be substituted. Whole and powdered spices- They unleashes the flavor in the Keema. Tomatoes- Fresh tomatoes is highly encouraged for the flavor of this recipe.
HOW TO MAKE KEEMA?
HOW TO STORE KEEMA?
Keema is great for eating it fresh, being refrigerated, or frozen. It’s good for a week in the refrigerator and 2-3 months in the freezer.
WHAT TO PAIR KEEMA WITH?
Keema pairs well with chapati. When hosting a party Keema pairs well with Mutton Biryani, Karahi Gosht, and don’t forget fusion dessert Malai Tres Leches Cake or a traditional dessert like Zarda.
Let’s Make Keema!!!
