Quick Keema Beef Curry Recipes

BEEF KEEMA CURRY (INDIAN GROUND BEEF)

Steps:

• Gather your ingredients, mix the Spice Mix together if using, and place a small container of water by your stovetop.
• In a skillet over medium heat, heat the oil. Add in the onions and 1/2 teaspoon of salt. Cook until the onion is golden brown, stirring frequently. About 8 to 12 minutes.
• Add the ginger garlic paste and minced green chili. Cook for one minute or until the paste no longer smells raw. Stir frequently and add a bit of water if the mixture is sticking to the bottom of the pan.
• Sprinkle in the ground spices and Kashmiri chili powder. Stir for another minute, adding a tablespoon of water as needed to prevent sticking.
• Add the ground beef and sprinkle with 1/2 tsp of salt. Break it up with the back of a spoon. Cook until the meat is no longer pink, about 8 minutes. Mix the tomato paste with 1/ 4 cup of water and stir into the meat.
• Turn the heat up to high and add the potatoes now if using. When the sauce is boiling, cover and turn the heat to low, or the setting that allows for a gentle simmer.
• Cook for 15 to 20 minutes, or if using potatoes, until they are tender. You are typically looking for a dry curry; simmer for a few more minutes uncovered until the desired consistency. If you are topping rice with the keema or as an Indianish Sloppy Joes, leave some liquid. If stuffing samosa, or topping pizza you will want a fairly dry mixture.
• If using peas: Over low heat stir in fresh or frozen peas and allow them to cook through. This will take just a few minutes.
• Taste for enough acid, heat, and salt. Be sure to season your keema well. I find for my palate that another 1/8 teaspoon of salt and an additional sprinkle of lemon juice does the trick. If your dish tastes flat it needs a tiny bit more of these two ingredients or even a shake of ground red chili.
• Skim any fat that collects on the top if you wish. And if you have time, allow the keema to rest covered, but off the heat, so that the flavors have some time to combine. As with most curries, it will taste even better the next day.
• Garnish the beef keema curry as you wish with the optional ingredients listed above. Serve with a soft bun, flatbread, rice, and a salad. See Storing & Serving Notes above if needed.

KEEMA CURRY - EASY MINCE RECIPE {READY IN UNDER 30 MINUTES}

Steps:

• Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 2 - 3 minutes.
• Add the mince and ginger and cook until browned (about 5 minutes).
• Then add the curry powder, sugar, tinned tomatoes PLUS half a can of water (so fill the empty tomato can halfway and splash it in).
• Cook for 20 minutes, stirring occasionally until thickened.
• Add the peas to heat through for a minute or two just before serving.

LAMB KEEMA CURRY

Steps:

• Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
• Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
• Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
• Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.