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Indian Keema Ground Beef Curry

It is not the height of summer yet, but the heat is already unbearable. If you need a quick cook meal where you don’t need to spend much time in the kitchen, this Indian keema ground beef curry might just be the answer. It is very easy, and you can serve it with rice, or flat bread of your choice like naan, or pita :)

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Ground beef or ground mutton (lamb)

I use ground beef in this recipe because it is very common in the United States, but it is also very common to prepare keema with mutton. Mutton is goat meat, and it can be quite difficult to find in the States, but you can use ground lamb (which is sheep meat) if you are keen on trying the mutton version.

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Pair it with bread

Almost 365 days of the year, I cook and serve rice at least once a day. So my default pairing is keema with rice. But know that it is much more common to serve keema with bread, especially flat breads. So if you have naan, or pita, or even tortilla, you can stuff them with keema.

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry


5.0 from 3 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

  • 2 tablespoon oil (or ghee/butter)
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 100 gram (~ 1 cup, or 1 small) diced onion
  • 500 gram (~ 1 lb.) ground beef
  • 3/4 - 1 teaspoon salt, or to taste
  • 1 1/2 teaspoon cayenne powder
  • 1 1/4 teaspoon each: garam masala, cumin, coriander
  • 1/2 teaspoon turmeric
  • 1 cup water (or beef stock)
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Heat oil in a frying pan over medium high heat. Sauté garlic and ginger until fragrant, then add onion and cook until onion is translucent.
  2. Add ground beef, and stir to break up the beef. Cook until no longer pink.
  3. Add salt, cayenne powder, garam masala, cumin, coriander, and turmeric. Stir, and cook for 2 minutes.
  4. Add water (or stock) and mix well. Once it boils, reduce heat to a medium, use a lid to partially cover the pan, and simmer for 10 minutes, or until the sauce is almost dry.
  5. Turn off heat, stir in cilantro. Transfer to a serving plate and serve with rice, or flat bread.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Adina Adina says:

    We've just had this for lunch. So simple and so delicious!

    • Anita Anita says:

      Yay, glad you like this recipe Adina! It's always a pleasure reading your comment :)

  • Kevin Curran Kevin Curran says:

    Just made this too and it was great!

    • Anita Anita says:

      Glad you like this easy recipe, Kevin. :)

  • Milky Milky says:

    Very easy, tasty, fragrant- I had some store-bought naan that needed a friend, and it's a good meat dish to pair with any other Indian dishes (or instant packets) I have laying around.
    I'm usually a bit dubious about the age of my spices, so I ramped them all closer to 2 tsp- which was pretty spicy right off the pan, but was tampered down a fair bit as a leftover the next day. (A good way to use up said spices, hahaha)
    This is a good recipe for anyone wanting to making something easy, but more exciting than tacos or Hamburger Helper! If it were the season for it, I'd whip up a cucumber raita too, but I just put a dollop of yogurt on the side.

    • Anita Anita says:

      I'm usually too lazy to whip up a raita too, Milky. So my solution is typically yogurt or sour cream, depends on what I have in my fridge. :)

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