Ground Beef Keema

A simplified take on keema that comes together in one iron skillet. Ground beef browned with onion, turmeric, cinnamon, garlic salt, steak sauce, and tomato soup, then simmered with frozen green peas and a generous handful of Parmesan.

The combination of turmeric and cinnamon gives this the warm, aromatic backbone of traditional keema without a long list of Indian spices. Tomato soup stands in for a fresh tomato sauce, adding body and sweetness. The Parmesan is unconventional but adds a salty, umami depth that makes the whole skillet taste richer.

Browning the beef well and draining the grease before adding the seasonings gives you a cleaner-tasting dish. The 10-minute simmer is just long enough for the peas to warm through and the flavors to come together.

Pro Tips

• Use an iron skillet if you have one. It gives the beef a better sear than nonstick.
• Drain the fat thoroughly after browning. Keema should be dry and crumbly, not sitting in grease.
• Frozen peas go in straight from the bag. No thawing needed.
• Stuff into pita pockets for a handheld meal or spoon over basmati rice for a proper plate.

Variations

• Add a diced potato to the skillet with the onion for a heartier, more traditional keema.
• Stir in a teaspoon of garam masala for a deeper, more complex spice profile.
• Use ground lamb instead of beef for a richer, more traditional South Asian flavor.