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5/5 - (2 votes)

This recipe was the result of some idle daydreaming.  I have a Pakistani friend who makes these very tasty kababs he says are Keema (beef curry).  I like chicken tikka masala a lot, but I got the crazy idea that it would be good as gravy over those kababs.  The thought of that put in mind of Salisbury Steak, which only fueled the first that much more.

I made it last night and guests pronounced it very tasty.  So now I have a quick and easy Indian dish I can prepare any time.

Beef Keema Kababs

Ingredients (Serves 8)

1 medium sized yellow onion, roughly chopped
2 Tbsp cilantro, roughly chopped
1 Jalapeno Pepper, roughly chopped
2 lb ground beef
1 teaspoon garam masala powder.  I use this premade product from Amazon.
2 tsp salt to taste
2 tspn red chili powder
1 tsp black pepper
1 tsp cumin powder
juice of 1 lime
2 tsp crushed garlic
2 tsp crushed ginger
4 tbsp olive oil


Put the roughly chopped onions, cilantro, garlic, ginger, and jalapeno in a food processor and grind until finely chopped.

Place the ground beef in a large bowl.  Add salt and ground spices and mix well.

Add the onion-cilantro mixture, lime juice, and olive oil to the ground beef and mix well.

Take fistfuls of the mixture and shape into little hamburger patties.

Ideally, you want to grill the patties.  Cook each side on a hot grill for 4 to 6 minutes.

Alternatively, you can prepare them in your oven.  Pre-heat to 450F, line a sheet pan with aluminum foil and grease it.  Place the kababs on the sheet pan and broil for 10-15 mins.

Tikka Masala Sauce


Masala Paste:

2 onions, finely chopped
5 cloves garlic
1 tbsp ground cumin
2 tsp salt
2 tbsp fresh ginger
1 tbsp chili powder
1/2 tsp cayenne

1 tbsp turmeric

3 tbsp garam masala

1/2 tsp ground cloves
1/2 cup alomonds
juice of 1 lemon

Masala Sauce:

2 tbsp Ghee (Clarified Butter)
1/2 tsp salt
1 (14 oz) can tomato sauce
1 cup heavy whipping cream
1 cup of coconut milk
1 tbsp honey


Pulse the paste ingredients together in a Food Processor.

Heat the ghee in a pan and add 1/4 cup of paste to it.  Heat until it is fragrant, about 3-5 minutes.

If you’re cooking chicken or other protein in the sauce, add it now.

Add the tomato puree and heavy cream.  Simmer  another 5-10 minutes.

Add the coconut milk and honey and simmer at least another 10 minutes.  The longer it simmers, the thicker it will be.

When the keema kabob patties come off the grill, you can let them rest for 10mins, then drop them into the pan with the Tikka Masala sauce, making sure they’re submerged and well coated with the sauce.

Serve it over rice and you’re in for an easily made treat!