Pakistani Ground Beef Curry
This Pakistani Ground Beef Curry is a rich, comforting keema-style dish made with ground beef, onions, tomatoes, and warm Pakistani spices. It’s easy enough for weeknights, packed with bold flavor, and perfect with rice or naan.
Ingredients
- 1 lb ground beef 80/20 preferred
- 3 tbsp neutral oil vegetable or canola
- 1 large onion finely chopped
- 2 tbsp ginger-garlic paste
- 2 medium tomatoes finely chopped or 1 cup crushed tomatoes
- 1 green chili finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1 –1¼ tsp salt to taste
- ½ –1 cup water as needed
- ½ tsp garam masala
- Fresh cilantro chopped (for garnish)
Instructions
- Brown the onions: Heat oil in a heavy-bottom skillet over medium heat. Add onions and cook 8–10 minutes, stirring often, until deep golden brown.
- Add aromatics: Stir in ginger-garlic paste and green chili. Cook 1 minute until fragrant.
- Bloom spices: Add cumin, coriander, turmeric, red chili powder, and salt. Stir for 30 seconds.
- Cook tomatoes: Add tomatoes and cook 5–7 minutes, stirring, until thick and oil begins to separate.
- Add beef: Add ground beef and break it up. Cook 8–10 minutes until browned and evenly cooked.
- Simmer: Add water to desired consistency. Cover and simmer on low for 15–20 minutes, stirring occasionally.
- Finish: Turn off heat, stir in garam masala, and rest 5 minutes. Garnish with cilantro.
Notes
- Properly browning the onions is key to authentic Pakistani flavor.
- Adjust water depending on whether you prefer a thick or slightly saucy curry.
- This curry tastes even better the next day.