Beef Keema Recipe (Indian Ground Beef Curry)
A quick, flavorful, and aromatic Indian beef keema curry made with minced beef, warm spices, and juicy tomatoes. Perfect for busy weeknights, this dish is comforting, versatile, and easy to prepare.
Ingredients
- 500 g ground beef minced meat
- 2 tablespoons neutral cooking oil or ghee/butter
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic paste or freshly grated ginger and garlic
- 2 medium tomatoes finely chopped
- 2 green cardamom pods
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder adjust to taste
- ½ teaspoon garam masala
- ½ cup frozen peas
- Salt to taste (preferably kosher salt)
- Fresh cilantro chopped (for garnish)
- Juice of half a lemon
Instructions
- Heat Oil & Toast Spices
- In a large pan or wok, heat oil over medium-high heat. Add cumin seeds, cardamom pods, and cinnamon stick. Sauté for about 30 seconds until aromatic.
- Cook Onions
- Add chopped onions and sauté until deeply golden brown (about 5–7 minutes). This adds sweetness and depth of flavor.
- Add Garlic and Ginger
- Stir in ginger-garlic paste and sauté for another 1–2 minutes until the raw smell disappears.
- Mix in Spices
- Add turmeric, cumin powder, coriander powder, and red chili powder. Cook the spices for 1 minute, stirring frequently to blend flavors evenly.
- Cook Tomatoes
- Add chopped tomatoes and salt. Cook until tomatoes are soft, pulpy, and oil starts to separate (approximately 5 minutes).
- Brown the Beef
- Stir in the ground beef, breaking it up with a spatula. Cook over medium-high heat until thoroughly browned (8–10 minutes).
- Simmer & Finish
- Stir in frozen peas. Cover and let simmer gently for 10–15 minutes. Add a splash of water if it becomes too dry.
- Finish by sprinkling garam masala, chopped cilantro, and lemon juice.
- Serving Suggestions:
- Serve hot with naan, roti, steamed rice, or flatbread.
- Pair with mint raita or cucumber salad for extra freshness.
Notes
Serving Suggestions:
- Serve hot with naan, roti, steamed rice, or flatbread.
- Pair with mint raita or cucumber salad for extra freshness.
Storage & Reheating:
- Fridge: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months.
- Reheat: Reheat gently on the stove with a little water or microwave in short intervals, stirring occasionally.