Beef Keema Recipe

Overview

This beef keema recipe uses minced beef, onion, tomato, ginger, garlic, and ground spices to make a thick, savory curry. Green peas add sweetness and color, while a final simmer gives the beef time to absorb the sauce.

Serve the keema with roti, naan, or rice. For a looser curry, add a little extra water; for a drier filling, simmer uncovered until the sauce clings to the meat.

Ingredients

• 2 tablespoons neutral oil or ghee
• 1 medium yellow onion, finely chopped, about 180 g
• 1 cinnamon stick, about 5 cm
• 2 green cardamom pods, lightly crushed
• 1 bay leaf
• 500 g beef mince, preferably around 15–20% fat
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, finely grated or minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika or mild chili powder
• ½ teaspoon ground turmeric
• ½ teaspoon cayenne pepper, optional
• 1 teaspoon fine salt, plus more to taste
• 250 g canned crushed tomatoes or passata
• 120 ml water, plus more if needed
• 150 g frozen green peas
• ½ teaspoon garam masala
• 2 tablespoons chopped fresh cilantro, plus extra to serve
• 1 tablespoon lemon juice, optional

How to make it

1. Prepare the ingredients. Finely chop the onion and grate the ginger and garlic before you start cooking. Keep the spices measured and ready because they go into the pan in quick succession.

2. Build the aromatic base. Heat the oil or ghee in a wide, heavy-bottomed skillet or sauté pan over medium heat. Add the cinnamon, cardamom, and bay leaf. Cook for 30 seconds, until fragrant, then add the onion and a small pinch of the measured salt.

3. Soften and lightly brown the onion. Cook for 8–10 minutes, stirring occasionally, until the onion is soft and golden at the edges. If it starts catching before it softens, reduce the heat and add 1 tablespoon of water.

4. Add the ginger and garlic. Stir in the ginger and garlic and cook for 1 minute. The raw sharp smell should fade, but the garlic should not become dark brown.

5. Toast the ground spices. Add the cumin, coriander, paprika, turmeric, cayenne if using, and the remaining salt. Stir for 20–30 seconds. If the mixture looks dry or begins to stick, add 1 tablespoon of water immediately; ground spices can scorch quickly.

6. Brown the beef. Add the beef mince and raise the heat to medium-high. Break it apart with a wooden spoon and cook for 7–9 minutes, stirring often, until no pink remains and the meat is beginning to brown in places. Do not leave large clumps, since they will cook unevenly and hold less sauce.

7. Cook down the tomato. Stir in the crushed tomatoes and cook uncovered for 6–8 minutes. The mixture is ready for the next step when the tomatoes have thickened and a little oil appears around the edges rather than pooling as a watery layer.

8. Simmer the keema. Pour in the water and scrape the bottom of the pan to loosen any browned bits. Bring the curry to a gentle bubble, then reduce the heat to low. Cover partially and simmer for 15 minutes, stirring once or twice. The beef should be tender and the sauce should coat the meat. Add 2–3 tablespoons of water if it becomes dry before the beef is tender.

9. Add the peas. Stir in the frozen peas and simmer uncovered for 5–7 minutes, until they are hot and tender and the sauce reaches your preferred consistency. For a drier keema, cook for another 2–4 minutes; for more gravy, stir in 60 ml hot water and simmer briefly.

10. Finish and adjust. Turn off the heat and stir in the garam masala, cilantro, and lemon juice if using. Taste and adjust the salt. Remove the cinnamon stick, cardamom pods, and bay leaf before serving if you prefer not to find whole spices in the dish.

11. Rest before serving. Let the keema stand for 5 minutes. This short rest lets the sauce settle and thicken slightly. Serve hot with roti, rice, or a simple salad.

Expert tips

• Use a wide pan so the beef browns instead of steaming. If your pan is small, brown the mince in two batches and return it to the pan before adding the tomatoes.
• Beef mince with some fat gives the keema a fuller texture. Very lean mince can work, but add 1 extra teaspoon of oil and avoid overcooking it.
• If the curry tastes flat, adjust salt first, then add the optional lemon juice. Acidity cannot compensate for under-seasoning.
• If the sauce is watery, simmer uncovered over medium-low heat. If it is too thick, add hot water a tablespoon at a time rather than adding a large amount at once.
• For a less spicy keema, omit the cayenne and use mild paprika. For more heat, add one finely chopped green chili with the ginger and garlic.
• You can replace the peas with 150 g diced carrots, but add them with the water so they have time to soften.

Serving and storage

Serve beef keema hot with roti, naan, or steamed basmati rice. A spoonful of plain yogurt, chopped cilantro, or mint chutney makes a fresh contrast to the rich curry. It also works as a filling for toasted bread or wraps once cooled slightly.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3–4 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of water if the sauce has thickened. Keema can also be frozen in airtight portions for up to 3 months; thaw it in the refrigerator and reheat thoroughly before serving.

Frequently asked questions

Can I make beef keema without peas?

Yes. Leave the peas out for a simple minced-beef curry, or replace them with 150 g diced carrots, potatoes, or finely chopped bell pepper. Add potatoes or carrots with the water so they have time to cook through.

Why is my beef keema watery?

The tomatoes may contain extra liquid, or the pan may be too covered during simmering. Cook the keema uncovered over medium-low heat, stirring occasionally, until the sauce thickens and clings to the beef.

How do I stop beef keema from becoming dry?

Avoid cooking the mince aggressively after it has browned. Keep the simmer gentle and add water a few tablespoons at a time if the sauce disappears before the beef is tender.

Can I use lean beef mince?

Yes, but lean mince can dry out more quickly. Add an extra teaspoon of oil, avoid prolonged high-heat cooking, and keep enough tomato sauce in the pan during the simmer.

Can beef keema be made ahead?

Yes. The flavor often becomes fuller after resting. Cool it promptly, refrigerate it in a covered container, and reheat it until steaming hot throughout before serving.

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