IndianMedium · Hot
Keema Beef Skillet with Green Beans
Ground beef browned with cumin, ginger, garlic, and turmeric builds a deeply savory, spiced mince in minutes — the fat from the beef carries the aromatics through every crumble. Green beans go in late, cut into short lengths, so they cook through without losing their snap. This is keema the everyday way, a skillet meal that asks very little and returns a great deal.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prepare Your Ingredients
1
Trim ends from green beans and cut into 1-inch pieces. Finely dice the yellow onion. Mince the garlic and grate the fresh ginger. Chop the tomatoes into small dice. Have all spices measured and ready.
Bloom the Spices
2
Heat sunflower oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant and slightly darker. Watch carefully — you want to bloom them, not burn.
Build the Aromatic Base
Cook the Keema
4
Add ground beef to the skillet, breaking it apart with your spoon. Cook for 6-7 minutes until the beef is browned and any liquid has evaporated. Season with salt, turmeric, paprika, and black pepper, stirring to coat every piece.
Add Vegetables and Simmer
5
Add chopped tomatoes and green beans to the skillet. Stir well, reduce heat to medium-low, cover with a lid, and cook for 10-12 minutes until green beans are tender-crisp and tomatoes have broken down into a light sauce.
Finish and Serve
6
Remove lid and let any excess moisture evaporate for 2 minutes. Squeeze fresh lemon juice over the keema, scatter fresh cilantro leaves, and give everything one final toss. Taste and adjust salt if needed. Serve immediately with rice or warm flatbread.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
485
per serving
High in protein · 36gLow sugar · 5g
Protein
36g
Carbs
17g
Fat
31g
Sat. fat
6g
Fiber
5g
Sugar
5g
Sodium
651mg
Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
13
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.9m³
Land
305Pt
Runoff
0.2g P
Ground Beef drives 98% 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
6
Umami
3
Sweet
5
Salty
4
Sour
1
Bitter
4
Spicy
Textures
TenderTender CrispSaucy
Aromas
Warm SpiceEarthyHerbalCitrus
Kitchen Equipment
Primary Tool
Large SkilletCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook ground beef to an internal temperature of 160°F (71°C) to destroy harmful bacteria. Use a meat thermometer to verify doneness before serving.
Cross Contamination
Use separate cutting boards and utensils for raw ground beef. Wash hands thoroughly with soap and water after handling raw meat before touching other ingredients.
Handling
When blooming spices in hot oil, add cumin seeds carefully to prevent splattering. Oil can reach temperatures above 350°F and cause burns.
Storage
Cool leftovers to room temperature within 2 hours, then refrigerate in airtight containers. Consume within 3-4 days or freeze for up to 3 months.
High Risk Population
Pregnant individuals, young children, elderly, and immunocompromised persons should ensure ground beef is cooked to the recommended 160°F internal temperature to prevent foodborne illness.
Pro Tips
Technique
Never rush the cumin blooming step — those 30 seconds over medium heat are where the magic begins. When the cumin turns slightly darker and gives off that toasty aroma, you're ready for the onions. Burning it, though, will make everything taste bitter, so keep your spoon stirring and your attention present.
Substitution
No ground beef? This technique works wonderfully with ground lamb or chicken too. And if fresh green beans aren't available, frozen ones work in a pinch — just add an extra minute to the covered cooking time. For the AIP/cumin entirely avoid, use coriander seed instead of cumin.
From the chef
This keema is the kind of dish my aunties in Jaipur would make on a busy weekday — when the afternoon was slipping away but the family still needed feeding. The secret is in how you bloom that cumin first — let it speak before anything else enters the pan, and the whole dish will sing with flavor. Green beans might seem unexpected here, but they add a sweetness and crunch that balances the spiced beef beautifully, and that squeeze of lemon at the end ties everything together just like Amma taught me.
TagsSpicedAromaticTangyHigh ProteinWeeknight DinnerOne PotKeemaMinced Beef
Source: generated · May 30, 2026