Ingredients You’ll Need

Vegetable oil: I typically use vegetable oil, but any neutral oil with a high smoke point, such as sunflower or canola oil, works well.

Bay leaf

Black cardamom: Imparts a smoky flavor. If you don’t have it, don’t substitute with green cardamom. Simply leave it out if needed.

Cloves

Cinnamon stick: Infuses the keema with a delicate, sweet aroma. Do not substitute with cinnamon powder.

Yellow onion: I prefer yellow onions in South Asian cooking, but red onions can work in a pinch. Use a medium-sized onion.

Crushed garlic: You can buy this or make it using a food processor or mortar and pestle.

Crushed ginger: Peel a roughly 1-inch piece of fresh ginger and mince it, or use store-bought.

Bird’s eye chiles: In Pakistan, we commonly use green bird’s eye chiles, but you can substitute with what’s locally available. In the U.S., serrano chiles work well.

Turmeric powder: A bright yellow spice now widely available in most grocery stores.

Cumin powder: Adds earthy, nutty notes.

Coriander powder: Provides floral, citrusy notes that complement cumin.

Red chili powder: I prefer Kashmiri red chili powder for its vibrant color. You can substitute with cayenne and a dash of paprika. Adjust for heat—cayenne is spicier.

Ground beef: You can substitute with chicken or lamb keema. If using chicken keema, reduce cooking time to about 10 minutes.

Salt: I use Himalayan pink salt, but any variety works — adjust to taste.

Full-fat yogurt: Whisk and bring to room temperature before adding to reduce curdling. Greek yogurt also works well.