Spicy Keema Elbow Pasta

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Average: 5 (4 votes)
Serves 4

Keema Pasta is basically a meat sauce pasta using minced meat. 

250 gm
beef mince (or you can use half beef and half lamb mixture)
(marinate in quarter tsp each of turmeric, coriander, cumin powders, some salt and 2 tbsp. of plain yoghurt)
onions, chopped
4 tbsp
fresh fenugreek/methi leaves
tomatoes, blended with skin
2 tbsp
tomato puree/paste
green chillies
potatoes, peeled and cubed
small green capsicum, cubed
small red capsicum, cubed
some whole pepper, 2 cloves, 2 cardamom pods
1 tsp
garlic paste
1 tsp
ginger paste
1/4 cup
plain yoghurt - whipped
salt to taste
1 tsp
coriander powder
1 tsp
cumin powder
1/2 tsp
garam masala
1/2 tsp
turmeric powder
1/2 tsp
red chilli powder
juice of half a lemon
2-3 tbsp
chopped coriander
400 gm

Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the cubed capsicum and potatoes. Fry these together for a couple of minutes, then add the tomato paste and the turmeric, coriander & cumin powders. Once these have cooked together slightly, add the mincemeat, and sort of fry it into the mixture for 2-3 minutes until the colour changes slightly.

Add the blended tomatoes and a bit of chopped coriander. Cover and simmer together until the tomatoes are cooked and getting dry, and the oil begins to separate from the sides. Add the yoghurt and red chilli powder plus the green chillies. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chilli to your liking. If you prefer a vivid colour in your curry, you can add a bit of fried crushed onions or extra tomato paste. If you prefer extra gravy like we do, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking.

Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon. Give it a quick mix and you're done! Serve with rotis, chapatis or rice, or as preferred!

Boil your elbow pasta and drain. Then add the keema curry and stir together until well combined. You can add a tbsp. or so of ketchup or chilli sauce if preferred. Serve with a fresh salad and enjoy! :)


Yummy dish!love it.

loveeee itt

i hav made today ... its really ossum :) thanks all admin

Fauzia's Kitchen Fun's picture

W/Salaam, yes that is fine.

salam can we use chicken keema instead of beef?

can i still make this if i dont have yoghurt? and what is fenugreek in kiswahili? which colour?

Fauzia's Kitchen Fun's picture

Yes you can make this without the yoghurt. Fenugreek is called Methi in swa, green in colour, leafy (round-ish leaves). Sold normally next to coriander/dania leaves.

the receipe is so good that i have got order of it. i have to make for 35people
please can you help me by telling me how many kilos of mince meat will i need and macaroni?(even roughly you can give me idea)
i will really be grateful

Fauzia's Kitchen Fun's picture

W/Salaam, thank you for the lovely feedback. Normally 100gm of any pasta is enough for 1 person. If you make in bulk, you can even estimate it to be 80-90gm per person. As for the keema, the recipe above is enough for 4 people. So simply multiply all the ingredients to accommodate the number of people you will be serving. :)

Salam Fauzia,
I want to make this pasta today inshallah. I will be using 500 gm of mince so I will double all the ingredients but I'm a bit confused about the pasta since I like more meaty how many grams of pasta do u suggest?

Fauzia's Kitchen Fun's picture

W/Salaam, you could use 600gm pasta instead of 800gm if you want it meatier.

Another question is there any replacement of garam masala?
This keema recipe goes well with boiled rice as well?

Fauzia's Kitchen Fun's picture

I personally do not know of a good alternative for garam masala as it has a very unique and different flavour. And yes the keema goes well with boiled rice, parathas, naan, chapatis or even bread.

Thanks for the quick reply:)
Tried the Hyderabadi biryani turned out super tastyyyy

If i dnt have methi/fenugreek leaves can i use fenugreek seeds... sister fauzia

Fauzia's Kitchen Fun's picture

No that's ok just leave the fenugreek out completely. The seeds have a different flavour from the leaves.

Hi Fauzia, I have one question: for how long do you recommend marinating the mince? Is overnight too long?

Fauzia's Kitchen Fun's picture

Overnight is just fine. :)

Salaam fauzia..can I use dried fenugreek leaves and is one hour marination of the mince enough..also how much salt should I add in the marination..kindly answer..jazakallahu khair

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can use a pinch of dried fenugreek leaves and yes 1 hour is enough. As for salt is per taste, start with half a teaspoon and then taste and adjust if needed.