Keema Curry Indian Ground Beef (Print Version)

Spiced ground beef simmered with tomatoes, peas, and aromatic Indian spices 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

# How-To Steps:

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 3–4 minutes until soft and golden.
03 - Stir in garlic, ginger, and green chili. Sauté for 1 minute.
04 - Add ground beef and cook for 5–6 minutes, breaking up with a spoon until browned.
05 - Stir in coriander, ground cumin, garam masala, turmeric, chili powder, salt, and pepper. Mix well to coat meat.
06 - Add diced tomatoes and cook for 3–4 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 2–3 minutes until curry reaches desired thickness.
09 - Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with rice, naan, or flatbread and lemon wedges.

# Expert Tips:

01 -
  • The spices bloom in stages, creating layers of flavor that develop faster than you'd think possible
  • It's one of those forgiving recipes where you can adjust heat levels and still end up with something incredible
02 -
  • Dumping all the spices at once with the onions means they'll burn and turn bitter before the meat even hits the pan
  • Adding water too early keeps the beef from developing that deep brown color that comes from proper searing
03 -
  • Letting the curry rest for even 5 minutes off the heat lets the flavors marry and the sauce settle into that perfect consistency
  • Grating your ginger instead of mincing it releases more juice and distributes the flavor more evenly throughout the dish

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