South Asian

Medium · Hot

Beef Keema with Potatoes and Cumin

Ground beef browns with onion and cumin until the fat runs fragrant, then the tomatoes go in to build a sauce that soaks into the potatoes as they cook through and take on all that savory depth. Every home in Lahore has its own version of this dish — this one is straightforward and does not overcomplicate what already works.

Recipe by

Imran Qureshi

The Halal Pantry Pilot

Prep

15 min

Cook

35 min

Total

50 min

Method

Bloom the Spices

Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add cumin, turmeric, smoked paprika, black pepper, salt, and cayenne. Stir constantly for 30-45 seconds until the spices are fragrant.

Build the Base

Add the diced yellow onion to the bloomed spices. Cook, stirring frequently, for 5-7 minutes until the onion is soft and translucent.

Add the minced garlic and grated ginger. Stir and cook for 1 minute until the raw scent fades and everything smells deeply savory.

Brown the Keema

Increase heat to medium-high. Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and slightly crispy at the edges.

Simmer with Potatoes

Add the cubed potatoes, chopped tomatoes, and 1 cup of water. Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.

Finish and Serve

Remove from heat. Fold in half the chopped cilantro, reserving the rest for garnish.

Serve in deep bowls over basmati rice or with warm flatbread. Top with a dollop of yogurt and sprinkle with the remaining cilantro.

Nutri-Score

Excellent balance

A–E · lower is better · score -3

Calories

508

per serving

High in protein · 39gLow sugar · 6g

Protein

39g

Carbs

20g

Fat

30g

Sat. fat

Fiber

Sugar

Sodium

664mg

Heart HealthyLow Sodium OptionAnti InflammatoryDiabetes FriendlyHigh ProteinMuscle RecoveryBalanced Macros

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

per serving

ECarbonBEU all-round· carbon sets the grade

Water

0.8m³

Land

304Pt

Runoff

0.2g P

Ground Beef drives 97% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderSaucy

Aromas

EarthySmokyPungentHerbalSavory

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Skillet Chef Knife Cutting Board Wooden Spoon Measuring Spoons Measuring Cups Plate

Counter FootprintMedium

Techniques

BloomingSauteingBrowningSimmeringFinishing

Safety & Storage

Cooking Temperature

Ground beef must reach an internal temperature of 160°F (71°C) to eliminate harmful bacteria. Use a meat thermometer to verify doneness, especially when browning the keema in step 3.

High Risk Population

Raw ground beef carries risk of E. coli and Salmonella contamination. Extra caution required for young children, elderly, pregnant individuals, and immunocompromised diners.

Cross Contamination

Use separate cutting boards and utensils for raw ground beef. Wash hands thoroughly with soap and warm water for at least 20 seconds after handling raw meat before touching other ingredients or surfaces.

Storage

Refrigerate leftovers in airtight containers within 2 hours of cooking. Consume within 3-4 days or freeze for up to 3 months. Reheat leftovers to 165°F (74°C) until steaming hot throughout.

Allergen Warning

This dish contains milk from plain yogurt. Substitute with coconut yogurt or omit entirely for dairy-free requirements. Ensure garnish and serving utensils do not introduce additional allergens.

Handling

When blooming spices in step 1, use caution with hot oil. Add spices slowly to prevent oil splatter. Ensure adequate ventilation when cooking with cayenne and smoked paprika to avoid respiratory irritation.

Pro Tips

Technique

When you bloom the spices in step one, don't rush it — keep stirring for the full 60 seconds until the oil turns that deep amber color and the cumin smells almost nutty. That's the difference between spices that just sit there and spices that actually build flavor into every bite.

Substitution

No ground beef on hand? Boneless chicken thighs, roughly chopped, work beautifully here and lean even further into the Mediterranean-Maghrebi style I grew up loving.

Storage

Keema actually tastes better the next day — the spices settle into the potatoes and the beef absorbs all that tomato-y broth. Store in an airtight container for up to four days.

From the chef

This keema was the dish that never let me down at the rotisería — when the lunch rush hit and everyone needed something satisfying fast, this spiced ground beef and potato curry pulled us through every single time. The bloomed cumin and smoky paprika give it that deep, layered warmth my Moroccan mother taught me to chase, while the yogurt finish keeps everything bright and cooling. It's honest, affordable, and feeds a crowd without asking anyone to compromise their values or their appetite.

Imran QureshiThe Halal Pantry Pilot

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TagsGround BeefPotatoSpicyComfort FoodOne PotWeeknight DinnerHalal

AllergensMilk

Source: generated · May 30, 2026