Keema Curry Ground Beef (Print View)
Aromatic ground beef curry with tomatoes, peas, and authentic Indian spices ready in 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
# How to Make It:
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 chopped green chili. Sauté for 1 minute until fragrant.
04 - Add ground beef to the pan. Cook for 5-6 minutes, breaking up the meat with a wooden spoon, until browned and cooked through.
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.
06 - Add diced tomatoes to the skillet. Cook for 3-4 minutes until tomatoes soften and release their juices.
07 - Pour in water and bring to a gentle 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 your desired consistency.
09 - Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot with rice, naan, or flatbread. Accompany with lemon wedges.
# Expert Tips:
01 -
- The spice blend hits different when you bloom the cumin seeds first, trust me on this
- Its the kind of dish that somehow tastes better the next day, if it lasts that long
- 30 minutes from start to serving, which feels like magic when you are starving
02 -
- Ground lamb mixed with beef creates this incredible depth that I keep coming back to
- Do not rush the onion stage, that golden sweetness is what makes restaurant quality curry
03 -
- Letting the curry rest for even 10 minutes off the heat lets the sauce thicken and the flavors settle
- Freezes beautifully for up to three months, portion it out before freezing for easy weeknight dinners