Ingredients
Scale
- 2 tbsp vegetable oil
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional)
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp red chili powder (adjust to taste)
- salt to taste
- 2 tbsp water or broth (as needed)
- ¼ cup fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Heat oil in a large skillet or pan over medium-high heat. Add cumin seeds and let them sizzle for 15 seconds.
- Add ground beef and cook until browned and crumbled, about 6–7 minutes. Drain excess fat if desired.
- Add onions, garlic, ginger, and green chili. Sauté until onions are golden, about 4 minutes.
- Add diced potatoes, cumin, coriander, turmeric, garam masala, chili powder, and salt. Stir to coat.
- Pour in 2 tbsp water, reduce heat to medium-low, cover, and simmer for 15–18 minutes, stirring occasionally, until potatoes are tender and golden.
- Uncover and cook 2–3 minutes more to crisp edges if desired.
- Off heat, stir in cilantro and lemon juice. Serve warm.
Notes
- For a vegetarian option, swap beef with finely chopped mushrooms or lentils.
- For extra crispiness, spread the cooked keema on a baking sheet and broil 2–3 minutes.
- Best served with naan, rice, or flatbreads.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 345 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
