Recipes with minced meat (keema)

Keema cooks faster than cubed meat, which makes it a weeknight favourite. This page lists the dishes in our library that use minced meat as an essential ingredient: kebabs, keema with potato or peppers, pulao and other quick curries.

Minced meat should be cooked through to a safe internal temperature (71 °C / 160 °F), so follow the timers on each recipe rather than guessing from colour.

Storage and swaps: keep fresh mince in the coldest part of the fridge and use it within a day or two, or freeze it flat in a bag so it thaws quickly. Chicken or turkey mince can replace beef or mutton in most keema dishes; add a little extra oil because it is leaner.

This collection has 13 dishes, including Chapli Kabab, Seekh Kabab, Aloo Keema. A typical recipe takes about 60 minutes, and each one comes with step-by-step instructions and cooking timers.