Forget that takeaway and make this easy and quick keema curry in the comfort of your kitchen. This aromatic mince curry is a delicious and comforting weeknight dish that comes together in no time.
It's made with minced meat, onions, garlic, ginger, spices, and tomatoes. The combination of these flavors creates an irresistible flavor that will have the family asking for seconds! Serve it with basmati rice, poppadom or naan for a complete meal.
What is keema
Keema is a Hindi name for minced meat. It is a traditional Indian and Pakistani dish made with minced meat, typically lamb, beef or goat.
This minced meat is then cooked with spices such as ginger, chili, garlic, and garam masala, curry powder and often mixed with vegetables like green peas and potatoes.
Why you will love this recipe
Affordable weeknight dish: If you fancy a takeaway and you still want to save money at this same time then this recipe is for you. It has an authentic Indian flavor without the price tag of a takeaway. More importantly, you can vouch for everything that goes in your homemade curry.
Quick to make: This keema curry recipe cook in just 30 minutes, which makes it an ideal weeknight meal.
Versatile and adaptable: This dish can be adapted to suit your taste preferences, by adding more or less spices as you wish. You can also serve it in a variety of ways, it is perfect with plained boiled rice, coconut rice, jeera rice, garlic butter rice, naan bread (homemade or storebought), chapati and the likes.
Family friendly: If you or your family love ground meat dishes generally then this is about to be another favorite. Even your fussiest eater won't be able to resist this dish, it is family-friendly, super comfort food and so delicious.
What you will need
To make this delicious homemade ground beef and peas curry, you will need this handful of ingredients. Though the list looks exhausting, this is an easy recipe that is almost a dump-and-cook.
Minced meat: this is also known as ground beef. For this recipe, I am using 5% fat ground beef. substitute with minced lamb or minced chicken.
Curry powder: I used hot curry powder, you can use mild one or even curry paste
Chopped tomatoes: substitute with freshly chopped Roma or cheery tomatoes
Chili powder: I used Kashmiri chili flakes, which can be substituted with the powder
Cardamon pods: substitute with ground cardamon
Jeera seeds: it is also known as cumin seeds
Full fat yogurt
Salt and black pepper to taste
How to make keema curry (mince curry)
Place a skillet on medium-high heat and add vegetable oil and heat until hot, next add onions, cardamon pod, and cumin seeds and saute until the onions are soft, translucent, and oil fragrant.
Add minced meat (ground beef) to the sauteed aromatics and break it up, add garlic and ginger paste, stir to combine, and continue to cook until the meat is brown.
Next, add curry powder, ground coriander, Kashmiri chili, and salt to the ground beef and stir to combine. Next, pour the beef stock and chopped tomatoes into the skillet, stir to combine, then reduce the heat to medium heat and simmer for 10 to 15 minutes.
Reduce the heat to low, add the yogurt to the meat curry and stir until combined, cook for 1-2 minutes.
Add frozen peas and stir to combine then continue to simmer for another 2-3 minutes, check for seasoning, and adjust to taste.
Lastly, stir in chopped cilantro and take it off the heat.
Remove the cardamon pods before you serve the curry with boiled basmati rice, coconut rice, or cumin rice. Enjoy!!!
Can I make this ahead of time
Absolutely, keema curry will last for up to 3 days in the fridge in an airtight container. Make sure it cools completely before storing it away.
To reheat: you can reheat your curry in the microwave or over the stovetop. You may need to add water or broth to aid the reheating process.
- Add a dollop of yogurt or two to your curry when you serve it, this will help mellow the heat.
- Substitute the yogurt with coconut milk or double cream.
Why did my yogurt split in the sauce
There are a few reasons why this might happen. It is important to use a full-fat yogurt and not a low-fat one. Low-fat yogurt does not have enough fat to emulsify into the sauce or curry.
Secondly, if you add yogurt to a hot sauce/curry, it can cause it to split. Here are a few things to do to avoid this happening in the future.
Make sure you turn down the heat of the stove when adding the yogurt, the curry must not be piping hot when this ingredient is added. Adding yogurt to a very hot sauce can cause it to split.
That said, if you do find yourself in this situation, it can still be rectified.
Simply add water and about a tablespoon of flour together and make sure it is fully combined, i.e. no lump at all. Stir the flour mix into the curry and let it cook until the curry no longer tastes floury.
Alternatively, add flour to the yogurt before adding it to the sauce.
More curry recipes you will love
Keema Curry (Mince Curry)
- 500 g minced meat
- 1 Tablespoon hot curry powder
- 1 cup chopped tomatoes
- 1 teaspoon Kashmiri chili flakes
- 1 teaspoon coriander powder
- 1 cup onion chopped
- 1 cup beef stock
- 1 Tablespoon garlic paste
- 1 Tablespoon ginger paste substitute with ½ teaspoon ground cardamon
- 4 Cardamon pods
- 1 teaspoon Cumin seeds
- Vegetable oil
- ⅓ cup full fat yogurt
- 1 Cup frozen peas
- Salt and black pepper to taste
- Place a skillet on medium-high heat and add vegetable oil and heat until hot, next add onions, cardamon pod, and caraway seeds and saute until the onions are soft, translucent, and oil fragrant.
- Add minced meat (ground beef) to the sauteed aromatics and break it up, add garlic and ginger paste, stir to combine, and continue to cook until the meat is brown.
- Next, add curry powder, ground coriander, Kashmiri chili, and salt to the ground beef and stir to combine.
- Next, pour the beef stock and chopped tomatoes into the skillet, stir to combine, then reduce the heat to medium and simmer for 10 to 15 minutes.
- Reduce the heat to low, add the yogurt to the meat curry, and stir until combined, cook for 1-2 minutes.
- Add frozen peas and stir to combine then continue to simmer for another 2-3 minutes, check for seasoning, and adjust to taste.
- Lastly, stir in chopped cilantro and take it off the heat.
- Remove the cardamon pods before you serve the curry with boiled basmati rice, coconut rice, or cumin rice. Enjoy!!!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious ground beef curry recipe you can make at home in 35 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox