This achari beef keema takes like 30 minutes to cook and is just as perfect for weeknights as it is for days when you’re scrambling to make an impressive meal for guests. Tangy, pickle-y, and thoroughly delicious.
This is a shortcut version of the traditional achari-style recipes. I don't marinate the beef qeema, or stuff the green chillies with spices, and it still turns out finger-licking good.
To prevent any mid-cook panicking, I gather and mix all the spices as the first step. Next, I sauté ginger, garlic, spices, pureed tomatoes, and fried onions, then add in the keema and yogurt.
Finishing additions of cilantro, ginger, chilies and lemon juice bring freshness, color, and a little zing. It's so much easier than it sounds. Really, it is.
Noticed I mentioned fried onions? They cut 20 to 25 minutes off your total prep and cook time. And spare you from onion tears.
I always keep ground beef in my freezer, and almost every week I’m cooking a desi or non-desi dish that uses it. All that to say, you can expect plenty more keema recipes around here, but for now, if you’re looking for another delicious one, try my aloo keema.
Pre-cooking notes and tips
- Use fresh or homemade ginger and garlic paste. It makes a real difference in the overall taste.
- Store-bought yogurt usually isn't as tangy as the yogurt you’d get at dairy shops in Pakistan. But I find that the longer it sits in the fridge, the more sour it gets (make sure it hasn’t gone bad or expired). When I don’t have sour yogurt, I add a pinch of citric acid or lemon salt during cooking, or some extra lemon juice at the very end.
- Go for Roma tomatoes, or any variety (local to you) that isn’t too sweet. I avoid beefsteak tomatoes for desi dishes because they lack the acidity needed to bring out the right flavors.
- Fried onions help speed up the cooking, but if you've only got fresh, use 1 medium onion in place of ¼ cup of fried onions. The oil quantity I’ve listed assumes you’re using fried onions, which already have some oil in them. But if you’re using fresh onion, use 4 tablespoons of oil instead of 2½.
- Also, if you’re using fresh onions, start the cooking process by frying them first, let them turn golden brown, then add and sauté the ginger and garlic. Rest of the steps remain unchanged.
- I use green Thai/bird's-eye chilies. Red fresh ones are fine too if you want a pop of color. Feel free to use milder chilies. You can add them whole or chop a few for extra spice. But before you add any chopped chilies, taste the cooked keema to check how spicy it already is. Then add chilies in a quantity that suits your preference. I like it spicy, so I usually add more than I’ve mentioned.
- You can substitute lime juice for lemon, but reduce the amount slightly because lime is more acidic and sour.
- I’ve made this dish with both Shan and National achar gosht masalas (not sponsored by either). If you’re using a different brand, skip the salt listed under 'spice mix' and add it at the very end after tasting the finished dish. Salt levels in spice mixes can vary widely, and I don’t want your meal to end up oversalted.
Serving ideas
The best way to enjoy this achari beef keema is with naan, roti, or, if you’re feeling indulgent, paratha. It's not very common to see it paired with rice, but Samad and I both enjoy it that way, too. Some raita on the side has a nice, cooling effect on the palate.
And that's a wrap!
If you try this recipe, I'd love to know how it turned out. Leave your comments and ratings down below.
Happy cooking - Nelo
Achari Beef Keema
Ingredients
Spice Mix
- ½ teaspoon coriander powder - aka dhaniya powder
- ½ teaspoon fennel powder - aka saunf powder
- ½ teaspoon crushed red pepper flakes - aka kutti lal mirch, adjust to taste ⓘ
- ½ teaspoon salt - regular white salt
- ¼ teaspoon cumin powder - aka zeera powder
- ⅛ teaspoon turmeric powder - aka haldi powder
- 1 teaspoon dried fenugreek leaves - aka kasuri methi
- 2 tablespoons achar gosht masala - (Note A)
Other Ingredients
- 2.5 tablespoons cooking oil - any neutral option you prefer
- 1 tablespoon ginger paste - preferably homemade
- 1 tablespoon garlic paste - preferably homemade
- 2 medium tomatoes - pureed in a blender. I use Roma tomatoes
- ¼ cup fried onions - (Note B)
- 1 pound (500 g) ground beef - aka beef mince/keema
- 1 cup (250 g) yogurt - whisked until smooth
- 1 tablespoon chopped fresh cilantro - aka cilantro/hara dhaniya
- 1 inch piece of ginger - peeled and julienned
- 3 small green chilies - I use Thai chillies, adjust to taste ⓘ
- 3 tablespoons fresh lemon juice
Instructions
- Have all ingredients prepped and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
- In a bowl, mix all ingredients listed under "spice mix". Set aside.
- In a wide pan or a wok, heat oil over medium-high heat. Add ginger and garlic paste and saute for 30 seconds.
- Next, add the prepared "spice mix" and saute 15 seconds. Then add tomato puree and fried onions. Stir for 2 minutes.
- Add the ground beef (mince/keema) together with the yogurt and mix well. Break up any clumps with your spoon. Once it's well combined and comes to a simmer, cover, then reduce the heat just enough to maintain a very gentle simmer.
- Cook for 15 to 18 minutes, or until the liquid dries up and the beef is cooked through. Stir frequently to prevent the beef from sticking to the pan.
- Add chopped cilantro/coriander and julienned ginger. Also, add the green chilies. Feel free to finely chop a couple of chilies if you prefer extra spice or leave them whole. Mix everything, cover, and reduce the heat to the lowest setting. Cook for 5 minutes.
- Finally, add lemon juice, mix well, and enjoy with naan, roti, paratha, or steamed basmati rice. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
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