Khara masala beef keema – Whole spice ground beef curry.

khara masala keema - beef mince

This Pakistani khara masala beef keema is a family recipe that we absolutely love for brunch and breakfast. “Khara masala” means “whole spices” and “keema” means “mince“. So, this recipe uses only whole spices or coarsely ground spices for seasoning. There are no powdered spices used in this recipe.

Bonus: Ready within 30 mins!

This type of seasoning gives a very subtle flavor to the keema. It also has yogurt and steamed onions and tomatoes in there. We eat this for breakfast/dinner with paratha and yogurt. Also goes really with a dollop of labneh and khubs. Also, super versatile in its entirety: you can use the left over keema to make a rather kickass puff pastry filling or a samosa filling. My feelings for this is very similar to how I feel about Dam ka keema….GIVE ME MORE!

How to make Khara masala beef keema

Here’s an overall view of all the spices and condiments you will need to pull this recipe off. If some of the elements are missing, we can still work with it. I’ve given a list of substitute at the end of the post.

different ingredients in bowls needed to make the beef mince

The 3 ground spices

This recipe needs 3 spices that are grounded (koota hua). This includes cumin, coriander seeds and black peppercorns. Use a grinder to grind cumin seeds and coriander seeds together coarsely. Grind black peppercorns separately or use a pepper grinder.

Cooking the keema (ground beef)

Don’t be overwhelmed with the extra number of pictures I took for you guys. It still takes only 30 mins ๐Ÿ˜›

For this recipe I’ve used chopped garlic instead of paste because that brown garlic bits complement the whole dish really well. I saute the whole spices and garlic for a bit in ghee and then toss in my meat. I prefer ghee for this recipe for the aroma it holds, but its perfectly fine to use oil instead.

Always let the meat cook a little bit first before adding spices. I alwayssss go on about it but trust me this is important! Evaporating all the liquid from the meat is important to get rid of smells from the meat.

After that, add in those beautifullll looking trio of white, red and green. The onions and tomatoes in this recipe aren’t going to be cooked all the way through like you do in a curry base. Instead, they are only going to be steamed for a bit, so that they are soft but still visible, and retain their individual flavors. Which is why we add it later and not at the beginning.

The yogurt goes in, along with the tomato, onion and coriander.

TIP: Make sure your yogurt is at room temperature and beaten properly to avoid curdling.

Mix everything together and cover the pot with a lid. Let all the water from the veggies and yogurt release and cook the meat.

It takes roughly about 15 mins for all the liquid to evaporate. When all the liquid from the keema evaporates, you will see oil/ghee separating on the side. This is when you cover the pot once again and let it simmer at really low flame for 10 mins. Called “dum pe pakana” in Urdu

cooked khara masala keema or mince meat ready to serve

Look at those gorgeous array of colors in that pot! For this recipe, the garnish comprises of ginger slivers, more coriander and lemon/lime juice. That added freshness from these ingredients make this recipe a hit almost instantly!

Serve it with your choice of flat bread, and yogurt on the side.

a sauce pan with khara masala beef keema in it, along with 2 pieces of pita bread, 2 lemon wedges and a yogurt sauce on the side.

Is it freezer friendly?

ABSOLUTELY! Just hold the garnish, let the keema cool down and drop it in a bag to freeze. It can also last for upto 5 days in the fridge.

Alternates, Fixes and Remixes

Substitutes.

  • Parsley can be used instead of coriander/cilantro leaves.
  • You can also use canned tomatoes instead of fresh tomatoes in emergency
  • If you don’t have all the whole spices, you can use 1 tsp of garam masala powder instead.
  • You can use any whole red chilies available. long or round. You can also use 2 tsp of red chili flakes instead if you can’t find whole red chilies.

Fixes

  • The recipe is overall mild and not spicy (to us). But if you still feel it’s a little spicy, you can go ahead and add a little more yogurt to balance it out.

Remixes

  • Swap grounded beef for any other that you like. Use chicken, or mutton or lamb.
  • Use fresh fenugreek leaves or spinach leaves instead of coriander leaves.
  • Add star anise and nutmeg to the whole spices.
kharaa masla keema - whole spice beef mince curry in a white sauce pan

Khara masala beef keema (whole spice beef mince curry)

Yield: 4 to 5 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

An aromatic and mildly seasoned minced beef cooking in whole and crushed spices and yogurt.

Ingredients

  • 1/2 kg or 500 gm of minced meat
  • 6 cloves of garlic finely chopped
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns freshly crushed
  • 2 tbsp cumin seeds
  • 2 tsp salt or to taste
  • 3 large red onions or 3 cups sliced onion
  • 2 cup chopped tomato or 3 large tomatoes
  • 1 cup freshly chopped coriander leaves
  • 1 cup beaten yogurt (at room temperature)
  • 1/2 cup ghee / oil for cooking.

Whole spices

  • 8 whole red chilies
  • 1/2 stick of cinnamon
  • 5 green cardamom
  • 2 black cardamom
  • 4 cloves

Garnish

  • Julienne cut ginger
  • chopped coriander
  • Lemon juice

Instructions

  1. Grind coriander seeds and cumin seeds in a food processor or by a mortar pestle, set aside.
  2. In a large sauce pan or pot, add ghee, chopped garlic and all the whole spices (except red chilies). Saute at medium flame till the garlic turns golden.
  3. Then add mince meat and break the meat with a spoon. Saute the meat till all the liquid from the meat evaporates and it changes color to brown.
  4. Reduce flame to low, and add salt, crushed black pepper, grounded cumin coriander mix, and red chilies. Break the red chilies with hand to release seeds before adding.
  5. Add onions, tomatoes and coriander along with yogurt. Mix everything well and cover the pot/pan with a lid. Increase the flame back to medium high. Let it cook for 15 mins.
  6. Check to see if the all the water from the vegetables and yogurt has evaporated.
  7. When all the water evaporates and you can see oil seperating on the sides, reduce the flame once more to low and cover the pot. Let the keema simmer for 10 mins at low flame.
  8. Garnish with lemon juice, coriander and thin ginger slices.
  9. Serve with naan, paratha, khubs or bread with a side of yogurt.

Notes

This curry is definitely not a spicy one. Atleast not to your palates. If you still feel its spicy for you, then add some more yogurt to balance it out.

Don't skip the lemon juice and ginger in the end, it balances out all the bitter spices in the recipes.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 632Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 151mgSodium: 985mgCarbohydrates: 37gFiber: 8gSugar: 18gProtein: 53g

Other beef keema recipes:

Dam ka keema (slow cooked mince)
Keema Macaroni
Beef & Eggplant Middle Eastern Nachos

Did you make this recipe?

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Azka
Azka
5 months ago

Hey!! I tired this recipe with chicken qeema and it was so yummy! This qeema is so easy to make and is delicious with tons of flavor ๐Ÿ˜€
Thank you for sharing your recipe ๐Ÿ™‚
Try it guys!!

Azka
Azka
5 months ago

Hey!! This qeema recipe is so easy to make and has tons of flavor ๐Ÿ˜€ I made this yesterday and my family loved it. Thank you for sharing your recipe <3
Try it guys!

Anonymous
Anonymous
4 months ago

gonna try this today !

Ayesha C
Ayesha C
11 days ago

This is the only qeema recipe you need in life! Itโ€™s beyond delicious. ๐Ÿ˜„

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