This classic South Asian recipe combines minced meat (keema) with the vibrant sweetness of bell peppers (Shimla mirch), creating a dish that’s as comforting as it is flavorful.
Perfect for weeknight dinners or a special family meal, this dish is a celebration of simple ingredients elevated with freshness from bell peppers. Whether served with warm roti (unleavened flatbread), or boiled rice, Shimla Mirch Keema offers a burst of flavor in every bite!
Ready to spice up your dinner table? Let’s get cooking!
Pakistani Minced Meat Curry With Bell Peppers / Shimla Mirch Keema
Servings 4 Servings
Ingredients
- 1 large onion sliced thin
- 1 pound ground beef or chicken
- 1 tablespoon ginger garlic paste
- 1½ teaspoons cumin seeds
- ½ cup canned crushed tomatoes (can substitute with 2 pureed fresh tomatoes + 1 tablespoon tomato paste)
- 1½ teaspoons coriander powder
- ½ teaspoon red pepper flakes
- ½ teaspoon red chili powder
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- Salt, to taste
- 1 bell pepper, any color, diced
- ¼ teaspoon dried fenugreek leaves
Instructions
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Heat oil in a large vessel over medium-high heat. Add onions and cook until transparent, about 5 minutes. Add ground meat, ginger garlic paste, and cumin seeds. Sauté until lightly browned, about 5 minutes.
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Stir in tomatoes, coriander power, red pepper flakes, red chili powder, turmeric, ground cumin, black pepper, and salt. Reduce heat to medium, cover, and cook until the oil begins to separate from the meat and spices, about 20 to 25 minutes. Add splashes of water and stir as necessary to help tenderize the meat and to prevent burning at the bottom of the pot.
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Cook until desired consistency, adding additional water as deemed necessary. Remove from heat and stir in bell peppers and fenugreek. Cover and allow the flavors to marry for at least 10 minutes prior to serving.
Recipe Notes
If preparing in advance, don’t add bell peppers until serving time.
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