Pakistani Spiced Minced Meat Curry

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A beloved everyday Pakistani dish featuring finely ground meat slowly simmered with caramelized onions, tomatoes, ginger, garlic, and a hand-blended spice mix. Qeema-style curries are the ultimate comfort food of the subcontinent, fragrant, hearty, and ready in under an hour.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 6 gSugar
• 32 gProtein
• 580 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the mince base

• 1 lb (450 g) lean minced lamb or beef
• 3 tablespoons ghee or neutral oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 medium ripe tomatoes, finely chopped (about 1 cup)
• 1 cup frozen green peas, thawed
• 1/4 cup plain whole-milk yogurt, whisked

For the spice blend

• 1 tablespoon ginger-garlic paste
• 2 to 3 green Thai chilies, slit lengthwise
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon fine sea salt, plus more to taste
• 3/4 teaspoon garam masala, plus extra for finishing

For garnish (optional)

• 1/3 cup fresh cilantro leaves, roughly chopped
• 4 thin slices of ginger, julienned
• 1 small lemon, cut into wedges

Directions

1. Heat the ghee in a heavy-bottomed pot or deep skillet over medium heat. Add the chopped onion and cook, stirring often, for 8 to 10 minutes until deeply golden and the edges begin to turn mahogany.
2. Stir in the ginger-garlic paste and slit green chilies, cooking for 60 to 90 seconds until fragrant and the raw smell dissipates.
3. Add the ground cumin, coriander, Kashmiri chili powder, and turmeric. Fry the spices for 30 seconds in the oil, then immediately tip in the chopped tomatoes and salt. Cook, mashing with a spoon, for 6 to 8 minutes until the tomatoes break down into a thick, oil-splitting paste.
4. Crumble in the minced meat and break it apart with the back of a wooden spoon so no clumps remain. Cook uncovered on medium heat for 10 to 12 minutes, stirring occasionally, until the meat changes color fully and any liquid it releases has evaporated.
5. Lower the heat and stir in the whisked yogurt, a splash at a time, mixing continuously to prevent curdling. Add 1/4 cup hot water, the thawed peas, and garam masala; cover and simmer on low for 10 minutes so the flavors meld and the peas are tender.
6. Uncover and simmer 3 to 4 minutes more if you want a drier, keema-style finish, or leave slightly saucy if serving with bread. Adjust salt to taste and finish with a pinch of extra garam masala.
7. Spoon into a shallow serving dish, scatter the cilantro and julienned ginger on top, and serve hot with lemon wedges, warm naan, or steamed basmati rice.

Cook’s Notes

• Use minced lamb shoulder for the most traditional, slightly fatty flavor; lean beef (90/10) works well for a leaner version.
• Pat the raw mince dry with paper towels before adding it to the pan, this speeds browning and prevents a watery curry.
• For a classic Aloo Qeema variation, fold in 1 cup of small diced boiled potatoes along with the peas in step 5.
• Always fry your ground spice blend in fat before adding liquids; this blooms the aromatics and gives the curry its signature Pakistani depth.
• Leftover qeema keeps refrigerated for up to 3 days and tastes even better the next day as the spices continue to meld.

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