Savory Keema Curry (Printable View)
Aromatic ground meat curry with warming spices, tomatoes, and peas—ideal with rice or naan.
# Ingredient List:
→ Meats
01 - 1.1 lbs ground lamb or beef
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium tomatoes, chopped
06 - 1 cup frozen green peas
07 - 2 green chilies, finely chopped
→ Spices
08 - 1½ tsp ground cumin
09 - 1½ tsp ground coriander
10 - 1 tsp garam masala
11 - ½ tsp turmeric powder
12 - ½ tsp chili powder
13 - 1 tsp salt
14 - ½ tsp freshly ground black pepper
→ Pantry
15 - 3 tbsp vegetable oil
16 - ¼ cup water
→ Garnish
17 - 2 tbsp fresh cilantro, chopped
18 - Lemon wedges
# How to Make It:
01 - Heat vegetable oil in a large skillet or saucepan over medium heat. Add finely chopped onion and sauté until soft and golden, approximately 6 minutes.
02 - Add minced garlic, grated ginger, and chopped green chilies to the skillet. Cook for 1 minute until fragrant, stirring constantly.
03 - Stir in ground cumin, coriander, turmeric, chili powder, and black pepper. Toast the spices for 30 seconds to release their essential oils.
04 - Add ground lamb or beef to the skillet. Break up the meat with a wooden spoon and cook until thoroughly browned, about 5 to 7 minutes.
05 - Stir in chopped tomatoes and salt. Cook until tomatoes break down completely and oil begins to separate from the mixture, approximately 5 minutes.
06 - Pour in water and add frozen green peas. Mix thoroughly to combine all ingredients.
07 - Cover the skillet and reduce heat to low. Simmer for 10 minutes, stirring occasionally to ensure even cooking.
08 - Uncover the skillet and sprinkle garam masala and chopped cilantro over the top. Stir well and cook uncovered for an additional 2 minutes to meld flavors.
09 - Transfer keema curry to a serving dish. Garnish with additional fresh cilantro and lemon wedges. Serve hot alongside basmati rice, naan, or roti.
# Expert Suggestions:
01 -
- Ground meat cooks in a fraction of the time of traditional curries, making this perfect for weeknight dinners
- The spice blend hits that magical balance of warming heat without overwhelming your palate
- Leftovers taste even better the next day as the flavors deepen
02 -
- Breaking up the meat thoroughly as it browns prevents clumps and helps the spices coat evenly
- Letting the oil separate from the tomato mixture signals that your base is properly cooked
- Adding garam masala at the end preserves its delicate aromatic compounds
03 -
- Grate ginger against the grain to avoid tough fibrous bits in your curry
- If the mixture seems too dry during simmering, add water one tablespoon at a time