Keema Curry (Printable Version)
Spiced ground beef simmered with tomatoes and peas in a fragrant blend of Indian spices.
# Ingredient List:
→ 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
# Directions:
01 - Heat vegetable oil in a large skillet or sauté pan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
02 - Add chopped onion to the pan and cook for 3–4 minutes until soft and golden brown.
03 - Stir in minced garlic, grated ginger, and finely chopped green chili. Sauté for 1 minute until aromatic.
04 - Add ground beef to the skillet. Cook for 5–6 minutes, breaking up the meat with a wooden spoon, until fully browned.
05 - Stir in ground coriander, ground cumin, garam masala, turmeric powder, red chili powder, salt, and black pepper. Mix thoroughly to coat the meat evenly with spices.
06 - Add diced tomatoes to the skillet. Cook for 3–4 minutes until tomatoes begin to soften and break down.
07 - Pour in water and bring to a gentle simmer. Add frozen peas, cover the pan, and cook for 5 minutes, stirring occasionally.
08 - Remove the lid and continue cooking for another 2–3 minutes until the curry reaches your desired consistency.
09 - Taste and adjust salt and pepper if needed. Garnish generously with chopped fresh cilantro. Serve hot with rice, naan, or flatbread, accompanied by lemon wedges.
# Expert Tips:
01 -
- This curry comes together faster than you can decide on takeout
- The spice blend hits every corner of comfort without being overwhelming
02 -
- I once skipped toasting the cumin seeds and the whole dish tasted flat, that thirty seconds actually matters
- Letting the beef brown properly instead of rushing this step develops depth you cant fake later
03 -
- Grating your ginger instead of mincing it releases more of those aromatic oils
- Letting the curry sit for ten minutes before serving lets the flavors marry even more