Keema Curry Ground Beef (Printer-friendly)
Spiced ground beef with tomatoes and peas in a rich curry sauce
# What You'll 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, to serve
# How to Prepare:
01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant, watching carefully to prevent burning.
02 - Add chopped onion to the skillet and cook for 3–4 minutes, stirring occasionally, until soft and golden brown.
03 - Stir in minced garlic, grated ginger, and chopped green chili. Sauté for 1 minute until fragrant, being careful not to let the garlic brown.
04 - Add ground beef to the skillet. Cook for 5–6 minutes, breaking up the meat with a wooden spoon, until fully browned and no pink remains.
05 - Sprinkle in ground coriander, cumin, garam masala, turmeric, chili powder, salt, and black pepper. Mix thoroughly to coat the meat evenly with spices.
06 - Add diced tomatoes and cook for 3–4 minutes, stirring occasionally, until tomatoes break down and soften into the meat mixture.
07 - Pour in water and bring to a gentle simmer. Add frozen peas, cover the skillet, and cook for 5 minutes, stirring once or twice.
08 - Remove the lid and continue cooking for 2–3 minutes until the curry reaches your desired consistency and most liquid has evaporated.
09 - Taste the curry and adjust salt or spice level if needed. Garnish with fresh chopped cilantro and serve hot.
10 - Serve immediately with steamed rice, naan bread, or flatbread. Accompany with lemon wedges for squeezing over the curry.
# Expert Advice:
01 -
- This curry comes together in 30 minutes but tastes like it simmered all afternoon
- The ground beef absorbs spices beautifully, creating layers of flavor in every bite
02 -
- The beef releases a lot of liquid, so do not be tempted to add more water initially
- Letting the onions properly caramelize is the secret to restaurant quality depth
03 -
- Use the largest pan you have so the beef can brown properly instead of steaming
- Toast your spices in a dry pan for 30 seconds before adding them for even more flavor