Description

This Indian Curried Beef Mince (Keema) is a fragrant and hearty dish packed with savory spices, tender ground beef, and rich tomatoes. A perfect one-pan wonder that’s both satisfying and comforting, this curry pairs beautifully with rice, naan, or roti for a complete meal. Whether you’re looking to feed your family or impress guests, this dish is an easy and flavorful choice!

Ingredients

For the Curry:

1.5 lbs Ground Beef (preferably lean)

1 large Onion, finely chopped

2 cloves Garlic, minced

1 inch Ginger, grated

1–2 Green Chilies, finely chopped (adjust to your spice preference)

1 tbsp Vegetable Oil

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

½ tsp Garam Masala

¼ tsp Chili Powder (optional, for extra heat)

1 (14.5 oz) can Diced Tomatoes, undrained

½ cup Beef Broth (or water)

½ cup Frozen Peas

¼ cup Fresh Cilantro, chopped, for garnish

Salt to taste

Freshly Ground Black Pepper to taste

Optional: 1 tbsp Tomato Paste (for richer flavor)

Optional: 1 tbsp Lemon Juice (for brightness)

Cooked Rice, Naan Bread, or Roti for serving

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Instructions

Sauté the Aromatics:
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until fragrant.
Brown the Beef:
Add the ground beef to the skillet. Use a spoon or spatula to break it up into smaller pieces.
Cook the beef for 7-10 minutes, until it’s browned all over. Drain off any excess grease.
Add the Spices:
Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and chili powder (if using).
Cook for another minute, stirring constantly, to toast the spices and release their flavors.
Add Tomatoes and Broth:
Pour in the diced tomatoes (undrained) and beef broth (or water). If using tomato paste, add it at this stage as well.
Season with salt and freshly ground black pepper to taste.
Simmer the Curry:
Bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 20-30 minutes to allow the flavors to meld together. Stir occasionally.
Add Peas and Final Adjustments:
Stir in the frozen peas during the last 5 minutes of cooking. Cook until they are heated through.
Taste the curry and adjust the seasoning as needed. For a brighter flavor, stir in the lemon juice.
Garnish and Serve:
Garnish the curry with fresh cilantro and serve hot over cooked rice, naan bread, or roti.

Notes

Add more veggies: You can add other vegetables like potatoes, carrots, or cauliflower to the curry for added texture and nutrition. Add them along with the tomatoes and broth.
Lentils for extra heartiness: For a more filling dish, add a cup of cooked lentils along with the tomatoes and broth.
Coconut milk: Substitute some of the beef broth with coconut milk for a creamier texture and a slight sweetness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Greek