Keema Curry Indian Ground Beef (Printable)

Spiced ground beef simmered with tomatoes, peas, and aromatic Indian spices in under 30 minutes.

# 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, to serve

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
02 - Add chopped onion to the skillet 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 fragrant.
04 - Add ground beef to the skillet. Cook for 5-6 minutes, breaking up the meat with a spoon, until evenly browned.
05 - Stir in ground coriander, cumin, garam masala, turmeric, chili powder, salt, and black pepper. Mix thoroughly to coat the meat evenly.
06 - Add diced tomatoes and cook for 3-4 minutes until tomatoes begin to soften and break down.
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 continue cooking for 2-3 minutes until the curry reaches desired consistency.
09 - Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with rice, naan, or flatbread. Accompany with lemon wedges.

# Expert Tips:

01 -
  • Ground beef cooks faster than cubed meat, making this curry perfect for weeknights when you are exhausted but want something real
  • The spice blend hits every corner of your palate, warming you from the inside out without overwhelming
  • Frozen peas add sweetness and color without any extra prep work
02 -
  • Ground beef releases a lot of liquid as it cooks, so do not add extra oil unless the pan looks completely dry
  • The spices can burn quickly once they hit the hot meat, so keep things moving in the pan
  • Letting the curry rest for 5 minutes off heat before serving helps the flavors settle and the sauce thicken slightly
03 -
  • Grating ginger on the finer side of a box grater releases more juices and eliminates any fibrous pieces
  • Squeezing half a lemon over the finished curry before serving brightens everything and makes the spices sing

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