Keema is a ground meat curry made with Indian spices, potatoes, peas, and tomatoes. Although I didn’t grow up having keema curry, I have come to love it as an adult. Traditionally this curry is made with lamb. I have tried making keema curry with lamb as well as chicken and beef. My favorite is the beef version and that’s what we’re making today.
Keema has incredible flavor but actually has fewer ingredients than other Indian curries. For that reason this is an easy curry to make for first timers. It’s pretty straightforward and comes together relatively fast. You can find other versions of this curry in cookbooks and the internet. Some recipes use yogurt and coconut milk but I skip those. I use fresh tomatoes, tomato sauce, heavy cream, and a number of common Indian spices available in any big grocery store.
The combination of flavors along with the beef in this curry is really delicious! My husband doesn’t like lamb much, so he for one was happy that I used beef.
I like to serve this curry with rice, chapatis, or naan. If you have leftovers, you can even do something creative like use the mixture to stuff puff pastries that are baked.
- 1/4 cup canola oil
- 1 cup yellow onion, small diced
- 1 tbsp. garlic, minced
- 1 tbsp. jalapeno, minced
- 1 tbsp. ginger, minced
- 1 tbsp. curry powder
- 2 tsp. cumin, ground
- 1 tsp. chili flakes
- 2 tsp. salt
- 1/2 cup tomato, sauce
- 1 cup tomato, med. diced
- 1 lbs. ground beef
- 2 cup Yukon gold potatoes, med. diced
- 1 cup green peas, frozen
- 1/4 cup heavy cream
Mix curry powder, cumin, chili flakes, and salt. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and jalapeno peppers. Cook for 2-3 minutes or until soft. Add ginger and garlic to the onion mixture. Cook till the mixture turns light brown 2-3 minutes. Turn down the heat to low, then add the dried spice mixture. Cook for couple minutes.
Add the tomato sauce. Cook until tomato sauce dries, about 5 minutes. Add in diced tomatoes, then stir well . Cook for another 5 minutes or until tomatoes are soft.
Add ground beef, then turn up the heat to medium- high. Break up the beef to incorporate well and cook for 2-3 minutes.
Add the potatoes, then stir well. Cover and cook for 15 minutes or until the potatoes are tender—stirring often in between.
Stir in the peas and mix well. Add the cream, then mix, and cook until every thing mixed well, about 2-3 minutes longer.
Taste for seasoning.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!