Keema Curry Ground Beef (Print)

Savory ground beef simmered with aromatic spices, tomatoes, and peas for a satisfying Indian-inspired meal ready in 30 minutes.

# What You’ll 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 (optional)
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 or paprika
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, to serve

# How To Make:

01 - Heat the oil in a large skillet or sauté pan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
02 - Add the chopped onion and cook for 3–4 minutes until soft and golden.
03 - Stir in the garlic, ginger, and green chili. Sauté for 1 minute.
04 - Add ground beef. Cook for 5–6 minutes, breaking up the 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 the meat in spices.
06 - Add diced tomatoes. Cook for 3–4 minutes until tomatoes soften.
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 cook for another 2–3 minutes until the curry thickens to your liking.
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 -
  • This curry tastes like it simmered for hours but actually cooks in just 30 minutes on a weeknight
  • Ground meat means no chopping or prep work beyond basic vegetables
  • The spice blend hits every note warming earthy aromatic and just the right amount of heat
02 -
  • The trick to restaurant quality flavor is taking your time in the first two steps do not rush the toasting of cumin seeds or browning of onions
  • Ground meat releases a lot of liquid as it cooks so do not add extra oil after the initial tablespoon
  • The curry will continue thickening as it stands so remove it from heat while it looks slightly looser than you want
03 -
  • Mix half ground lamb with the beef for a richer deeper flavor that feels incredibly special
  • Grate your ginger on the smallest holes of a box grater so it virtually disappears into the sauce
  • Have all your spices measured and ready before you start cooking because everything moves fast once the meat goes in

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