Craving a warm, comforting meal? Look no further than Beef Keema with Yogurt! This Pakistani dish bursts with flavor and comes together in under an hour.
Beef Keema with Yogurt, also known as Qeema or Keema Masala, is a staple dish in Pakistani cuisine. It features succulent ground beef simmered in a fragrant blend of spices and creamy yogurt, creating a rich and satisfying curry. The beauty of Keema lies in its versatility. Enjoy it spooned over fluffy basmati rice, wrapped in warm rotis, or paired with naan for dipping. This recipe is perfect for a weeknight dinner or a casual weekend
Beef Keema with Yogurt: A Flavorful & Easy Pakistani
Course: Main CourseCuisine: Indian, Pakistani4
servings5
minutes1
hour300
kcalCraving a warm, flavorful dish? Look no further than Beef Keema with Yogurt
Ingredients
⅓ cup neutral oil (canola, vegetable, etc.
1 bay leaf
1 black cardamom
4 cloves
½ inch cinnamon stick
1 large yellow onion, thinly sliced
1 tablespoon ginger-garlic paste
2-4 bird’s eye chilies (adjust to your spice preference), sliced lengthwise
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon red chili powder
1 pound ground beef
1 ¼ teaspoons salt (or to taste
1 cup full-fat yogurt, whisked and brought to room temperature
½ cup water
Chopped fresh cilantro and chilies for garnish (optional)
Directions
- Heat the Oil and Temper the Spices: In a large pot or Dutch oven, heat oil over medium heat. Add the bay leaf, cardamom pod, cloves, and cinnamon stick. Let them sizzle for a few seconds to release their aroma.
- Sauté the Onion and Spices: Add the sliced onion and cook until softened and translucent, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute, until fragrant.
- Spice Up the Keema: Add the turmeric, cumin, coriander, and red chili powder. Stir and cook for 30 seconds, allowing the spices to bloom and fill your kitchen with irresistible aromas.
- Brown the Beef: Increase the heat to medium-high and add the ground beef. Break it up with a spoon as it cooks, ensuring even browning.
- Simmer and Season: Once the beef is browned, season with salt to taste. Reduce heat to low, pour in the ½ cup of water, and cover the pot. Let the keema simmer for 30 minutes, stirring occasionally to prevent sticking.
- Introduce the Yogurt: After 30 minutes, remove the lid and let the excess moisture simmer away. Gently fold in the whisked yogurt, taking care not to curdle it. Continue simmering on medium-low heat for 10 minutes, stirring occasionally, until the oil separates from the keema and the desired consistency is reached.
- Serve and Enjoy!: Remove the pot from heat and garnish with chopped fresh cilantro and chilies (optional). Serve your Keema with Yogurt hot over basmati rice, wrapped in rotis, or alongside naan for dipping.
Recipe Video
Notes
- Adjust the Spice Level: This recipe uses bird’s eye chilies, known for their heat. Start with 2 chilies and adjust the amount based on your spice preference.
- Ground Beef Options: For a richer flavor, use ground lamb or a combination of ground beef and lamb
- Yogurt Selection: Full-fat yogurt provides the best texture and creaminess. However, low-fat yogurt can also be used.
FAQs:
- Can I use pre-made ginger-garlic paste?
- Absolutely! Substitute 2 teaspoons of pre-made paste for the fresh ginger and garlic.
- What if I don’t have cardamom pods or cloves?
- While these spices add depth of flavor, you can still create a delicious keema without them. Simply omit them from the recipe.
- How can I store leftovers?
- Leftover Keema with Yogurt can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or yogurt if needed to maintain the desired consistency.
- Is Keema with Yogurt Keto-friendly?
- This recipe can be adapted for a Keto diet. Use low-carb substitutes like cauliflower rice instead of basmati rice and avoid