Keema Curry (Printer-friendly)

Flavorful ground beef curry with tomatoes, peas, and aromatic Indian spices ready in 30 minutes.

# What You Need:

→ Meats

01 - 1 pound 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 tablespoons vegetable oil
09 - 1 teaspoon cumin seeds
10 - 2 teaspoons ground coriander
11 - 1 teaspoon ground cumin
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon turmeric powder
14 - 1/2 teaspoon red chili powder
15 - 1 teaspoon salt
16 - 1/2 teaspoon ground black pepper

→ Liquids

17 - 1/3 cup water

→ Herbs & Garnish

18 - 2 tablespoons 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 to 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 to 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 to 4 minutes until softened.
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 2 to 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 -
  • Everything happens in one pan, so cleanup is almost nonexistent and the flavors build beautifully together
  • The ground meat absorbs spices incredibly well, making every bite deeply aromatic and satisfying
  • It comes together faster than ordering takeout but tastes like it simmered for hours
02 -
  • Do not rush the onions at the beginning, they provide the sweet foundation that balances all those warm spices
  • The curry will thicken as it rests, so if it looks a bit loose in the pan, that is actually perfect
  • Ground meat releases a lot of liquid as it cooks, so do not be tempted to add more water than the recipe calls for
03 -
  • Browning the meat well creates fond on the bottom of the pan, which adds incredible depth when the spices hit
  • If the curry seems too spicy, a spoonful of plain yogurt stirred in at the end helps balance the heat

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