Beef keema is a staple dish across many South Asian Muslim households. It is comforting, full of flavour, and built around well-seasoned minced beef cooked slowly with onions, tomatoes, and warming spices. Because the dish is simple, the quality of the mince plays a central role in the final result.
Ingredients (serves 4)
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3 tbsp cooking oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 medium tomatoes, finely chopped (or 1 x 400 g tin chopped tomatoes)
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1½ tsp ground cumin
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1½ tsp ground coriander
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½ tsp turmeric
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1 tsp chilli powder (optional, adjust to taste)
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½ tsp black pepper
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1¼ tsp salt (adjust to taste)
Method
Heat the oil in a wide pan over medium heat. Add the chopped onion and cook for 8 to 10 minutes until soft and lightly golden.
Add the garlic and ginger and cook for 1 minute until fragrant. Add the beef mince and break it up with a spoon. Cook until the mince is evenly browned and any excess moisture has evaporated.
Add the cumin, coriander, turmeric, chilli powder, black pepper, and salt. Stir well so the spices coat the meat evenly.
Add the tomatoes and mix through. Lower the heat and allow the keema to simmer gently for 20 to 25 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate slightly at the edges.
Remove from the heat and allow the keema to rest for a few minutes before serving.
How it’s usually served
Beef keema is traditionally served with naan, roti, or plain rice. It is also commonly used as a filling for wraps or enjoyed with a simple side salad for everyday meals.
Why the mince matters
Keema relies on minced beef that cooks evenly and absorbs spices without drying out. Fresh, properly prepared halal mince gives the dish its soft texture and depth of flavour.
Musmeat beef mince is prepared with strict halal standards and careful handling from sourcing through to delivery, making it well suited for traditional recipes where the meat is the main focus.
