Keema Curry with Ground Beef (Printable)

Aromatic ground beef simmered with tomatoes, peas, and fragrant Indian spices

# What You'll 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, to serve

# How To Make:

01 - Heat the oil in a large skillet or sauté pan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
02 - Add the chopped onion and cook for 3–4 minutes until soft and golden.
03 - Stir in the garlic, ginger, and green chili. Sauté for 1 minute.
04 - Add ground beef. Cook for 5–6 minutes, breaking up the 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 the meat in spices.
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 the lid and cook for another 2–3 minutes until the curry thickens to your liking.
09 - Taste and adjust seasoning if needed.
10 - Garnish with fresh cilantro and serve hot with rice, naan, or flatbread. Serve lemon wedges alongside.

# Expert Tips:

01 -
  • Its incredibly fast—30 minutes from start to finish, which feels like magic on busy weeknights
  • The beef gets coated in spices in a way that feels restaurant-quality but uses pantry staples
02 -
  • The spices can burn if the heat is too high once you add them to the beef, so keep it at medium and stir constantly
  • Water amounts vary depending on how juicy your tomatoes are, so trust your eyes more than the measurement
03 -
  • Grating ginger on a microplane gets it so fine that it practically disappears into the curry
  • Letting the curry rest for 5 minutes off the heat before serving lets the sauce thicken slightly

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