Keema Curry

Why You’ll Love This Recipe

It’s packed with deep, warming spice flavors.

It cooks faster than many traditional curries.

It’s versatile and pairs well with rice or flatbread.

It’s perfect for meal prep and tastes even better the next day.

You can easily adjust the heat level to suit your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground lamb or ground beef
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon chili powder
1 cup crushed tomatoes
1/2 cup green peas
1/2 cup water or beef broth
Salt to taste
2 tablespoons chopped fresh cilantro

Directions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened and lightly golden.
3. Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
4. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.
5. Sprinkle in the cumin, coriander, garam masala, turmeric, chili powder, and salt. Stir well so the meat is evenly coated in the spices.
6. Pour in the crushed tomatoes and water or broth. Mix thoroughly.
7. Reduce the heat and let the curry simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the flavors develop.
8. Stir in the green peas and cook for another 5 minutes.
9. Garnish with chopped fresh cilantro and serve hot.

Servings and timing

Servings: 4 servings

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Add diced potatoes for a heartier version.

Use ground chicken or turkey for a lighter option.

Stir in a spoonful of yogurt or cream for added richness.

Add chopped green chilies for extra heat.

Mix in fresh spinach toward the end of cooking.

Use fresh diced tomatoes instead of canned when in season.

Storage/Reheating

Store leftover Keema Curry in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.

You can also microwave in short intervals, stirring between each interval.

Keema Curry freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What does “keema” mean?

“Keema” refers to minced or ground meat used as the base of the dish.

Can I make this curry ahead of time?

Yes, the flavors deepen over time, making it excellent for preparing in advance.

Is Keema Curry spicy?

It has moderate heat, but you can reduce or increase the chili powder to suit your taste.

What meat works best?

Ground lamb is traditional, but ground beef is widely used and works very well.

Can I make it vegetarian?

Yes, substitute lentils, chickpeas, or plant-based ground alternatives.

Can I add coconut milk?

Yes, coconut milk will create a creamier curry with a slightly different flavor profile.

What should I serve with Keema Curry?

It pairs beautifully with basmati rice, naan, or chapati.

How do I thicken the curry?

Allow it to simmer uncovered until it reduces to your desired consistency.

Can I cook this in advance for a gathering?

Yes, it reheats very well and is ideal for serving a crowd.

How do I prevent the meat from clumping?

Break it apart with a spoon as it browns and stir frequently for an even texture.

Conclusion

Keema Curry is a comforting and flavorful dish that combines tender minced meat with aromatic spices and a rich tomato base. Quick to prepare yet deeply satisfying, it’s perfect for weeknight dinners or meal prep. Serve it with rice or warm bread for a delicious meal that’s sure to become a favorite.

Keema Curry

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Keema Curry is a rich and aromatic South Asian dish made with minced meat simmered in a fragrant blend of warming spices, onions, tomatoes, and herbs. Quick to prepare yet deeply flavorful, this comforting curry pairs perfectly with basmati rice or warm naan.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: South Asian
• Diet: Halal

Ingredients

• 1 pound ground lamb or ground beef
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 cup crushed tomatoes
• 1/2 cup green peas
• 1/2 cup water or beef broth
• Salt to taste
• 2 tablespoons chopped fresh cilantro

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Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add chopped onion and cook until softened and lightly golden.
3. Stir in garlic and ginger and cook for about 1 minute until fragrant.
4. Add ground meat and cook until browned, breaking it apart with a spoon.
5. Sprinkle in cumin, coriander, garam masala, turmeric, chili powder, and salt. Stir to coat the meat evenly.
6. Pour in crushed tomatoes and water or broth. Stir well to combine.
7. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
8. Stir in green peas and cook for an additional 5 minutes.
9. Garnish with chopped fresh cilantro and serve hot.

Notes

• Adjust chili powder to control spice level.
• Simmer uncovered to achieve desired thickness.
• Add diced potatoes for a heartier variation.
• Flavors deepen when made ahead of time.
• Freezes well for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 440 kcal
• Sugar: 6 g
• Sodium: 560 mg
• Fat: 29 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 95 mg