Keema Curry (Print)

Spiced ground beef simmered with tomatoes and peas in aromatic Indian spices

# What You Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 1 green chili, finely chopped
07 - 1 cup frozen peas

→ Spices & Seasonings

08 - 2 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1 tsp garam masala
13 - 1/2 tsp turmeric powder
14 - 1/2 tsp red chili powder
15 - 1 tsp salt
16 - 1/2 tsp ground black pepper

→ Liquids

17 - 1/3 cup water

→ Herbs & Garnish

18 - 2 tbsp fresh cilantro, chopped
19 - Lemon wedges

# How To Make It:

01 - Heat oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
02 - Add chopped onion and cook for 3–4 minutes until soft and golden.
03 - Stir in garlic, ginger, and green chili. Sauté for 1 minute.
04 - Add ground beef. Cook for 5–6 minutes, breaking up meat with a spoon, until browned.
05 - Stir in coriander, ground cumin, garam masala, turmeric, chili powder, salt, and black pepper. Mix well to coat meat.
06 - Add diced tomatoes. Cook for 3–4 minutes until tomatoes soften.
07 - Pour in water and bring to a simmer. Add frozen peas, cover, and cook for 5 minutes, stirring occasionally.
08 - Remove lid and cook for another 2–3 minutes until curry thickens to desired consistency.
09 - Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with rice, naan, or flatbread. Serve lemon wedges alongside.

# Expert Tips:

01 -
  • Ready in 30 minutes but tastes like it simmered all afternoon
  • Freezes beautifully for those nights when cooking feels impossible
  • The spice blend hits that perfect spot between comforting and exciting
02 -
  • Ground lamb mixed with beef adds this incredible richness that elevates the whole dish
  • Diced potatoes added with the tomatoes make it more substantial and stretch the servings
  • The curry actually tastes better the next day once the spices have had time to mingle
03 -
  • Dont skip toasting the cumin seeds—it unlocks an aroma you cannot get from ground cumin
  • Letting the curry rest off heat for 5 minutes before serving lets the sauce thicken naturally

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