Keema Recipe (+ Vegan Keema)

Keema is a thick and dry-ish minced meat curry that’s a staple for South Asian families wherever they may be, whether that’s in India, Pakistan, or as we know, in Singapore or Malaysia.

Estimated reading time: 6 minutes

The Rich History of Keema

Like so many South Asian recipes, the origin of keema can be traced back to the Mughal Empire, which ruled over large parts of the Indian subcontinent from the early 16th to the mid-19th century.

The Mughals, known for their love of fine dining, introduced many Persian-inspired dishes to the region, and keema was one such delight. The word “keema” itself is derived from the Turkish word “qiyma,” which means minced meat.

Originally, keema was prepared as a royal delicacy, often served during feasts and special occasions. The dish was traditionally made with mutton or goat meat, finely minced and cooked with a variety of spices. Over time, keema transcended the boundaries of the royal court and became a popular dish among the masses, adapting to regional tastes and ingredients.

So you’ll have Indian keema, Pakistani keema, Malaysian keema and so on. For many, like my family, keema is always cooked with minced beef. But you can use whatever meat you fancy.

Keema Ingredients

The beauty of keema lies in its simplicity and adaptability. While the core ingredients remain the same, as mentioned above, the dish can be customised to suit individual preferences.

Let’s briefly take a look at the ingredients that need a mention.

Minced Meat

The heart of keema is, of course, the minced meat. Traditionally, mutton or goat meat was used, but beef, chicken, or even vegetarian alternatives like soya or paneer can be substituted.

I tend to make my keema with lean meat, which here in the UK, has 5% fat. In the video, you’ll see me using 10% fat mince, which works perfectly. A little fat always creates a richer curry.

Tomatoes

Tomatoes are a must in many South Asian curries, adding both sweet and tart notes. I’m using 3 tomato ingredients: fresh tomatoes, a little tomato purée and a little tomato ketchup right at the end to finish.

My grandma used to do that and it’s secret ingredient I still use in a wide variety of dishes. It’s the same principle of adding a little vinegar to finish off a dish, rounding off the same flavour. Try it and you’ll see what I mean.

Spices

The spices used in keema vary by region. Most keema curries will have a mix of whole and ground spices, so the usual suspects like cinnamon stick, cardamom, cumin and so on.

However, you’ll see that the only whole spice I use is cumin. I did away with the others as I think a minced meat curry without whole spices “getting in the way” makes for a more enjoyable dining experience. No biting into a clove or cardamom unsuspectingly.

But we compensate by finishing off this South Asian minced meat curry with garam masala.

Potatoes and Peas

We always cook our keema with both of these. You don’t need much of either, as they’re only supporting acts in any keema.

You want a waxy potato for keema, such as Charlotte potatoes in the UK and fingerlings in the US. This is because the potato cubes will retain their shape when cooked, as opposed to falling apart and turning mushy.

Any red skinned potatoes are waxy, by the way, if you’re not sure.

When it comes to peas (matar in Hindi), fresh or frozen will work just as well. You don’t want to cook them too much though. So just drop them in with the garam masala, stir and turn the heat off. This way, they’ll retain that vibrant green colour when the keema is served. Unless you’re reheating it hours later or the day after!

Keema Dishes

One of the reasons keema is so popular is its versatility. It can be enjoyed in a variety of ways, depending on the region and personal preference. Below are just some examples that I promise I’ll get to, either here or on LinsFood.

• Keema Paratha: A popular street food in India and Pakistan, keema paratha involves stuffing the spiced minced meat into dough, which is then rolled out and cooked on a griddle until golden and crispy.
• Keema Samosa: Another favourite, particularly during Ramadan, is the keema samosa. The spiced meat is wrapped in a thin pastry and deep-fried until crisp, making for a delicious and satisfying snack.
• Keema Pav: A Mumbai street food classic, keema pav is a spicy minced meat served with buttered bread rolls. It’s a hearty and comforting meal that’s perfect for any time of day.
• Keema Pulao: This dish combines keema with fragrant basmati rice, cooked together with spices and herbs to create a one-pot meal that is both delicious and satisfying.

Vegan Keema Recipe

Need a vegetarian or vegan keema recipe?

That’s easy. I make this exact curry for my vegetarian children using vegan mince. It’s actually pretty good. Vegan meat substitutes have come a long, long way over the last decade.

If you don’t want or don’t have access to vegan mince, use cauliflower rice or cauliflower couscous. This is just cauliflower that’s been grated into tiny little pieces.

Or just make this curry with any vegetables chopped up small, add some chickpeas or beans for protein.

How to Serve Keema

The most obvious way is of course with rice. All you need to go with it is a green salad or some sliced cucumbers and tomatoes.

Some yoghurt on the side, whether a prepared raita or just straigh out of the tub, also makes a great accompaniment to keema.

Besides rice, keema is great with all manner of breads. Naturally, chapatis, nans and other rotis come to mind. But you don’t have to stick with South Asian breads, you can enjoy your keema with pita or baguette too.

And there you have it. Let’s get cooking!

You’ll find more curry recipes over on the Curries, Stews and Soups page.