Indian Keema Curry

This aromatic keema curry transforms simple ground meat into a restaurant-quality dish bursting with warm spices and rich flavors. Perfect for weeknight dinners, this one-pot wonder combines tender minced meat with a fragrant blend of garam masala, fresh herbs, and tomatoes for a comforting meal that's even better the next day.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

300 g minced meat beef, lamb, or mutton
2 tbsp oil or ghee
1 small bay leaf or curry leaves
2-3 green cardamoms
1-2 inch cinnamon stick
2-3 cloves
1 cup finely chopped onions
1 green chili optional, deseeded and chopped
1 tbsp ginger garlic paste
¼ to ½ cup tomato puree or finely chopped tomato
¼ cup hot water adjust as needed
⅓ tsp salt
¼ tsp turmeric powder
¾ to 1 tsp Kashmiri red chili powder
1 to 1½ tsp garam masala
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves

Instructions

Heat oil or ghee in a heavy-bottomed pan over medium heat. Add bay leaf, green cardamoms, cinnamon stick, and cloves. Sauté briefly until fragrant.
Add finely chopped onions and green chili to the pan. Cook until onions turn golden brown.
Stir in ginger garlic paste and cook for 1-2 minutes until raw smell disappears.
Add tomato puree or chopped tomatoes and cook until oil begins to separate from the mixture.
Add turmeric powder, Kashmiri red chili powder, and salt. Mix well and cook for 1 minute.
Add the pre-cooked keema to the pan and mix well with the spice mixture.
Pour hot water gradually, bring to a simmer, and cook for 10-15 minutes until the sauce thickens to desired consistency.
Garnish with fresh mint and coriander leaves before serving.

Notes

Pre-cook the minced meat separately with basic spices before adding to the curry base for better texture and flavor

Kashmiri red chili powder provides color and mild heat - substitute with paprika mixed with cayenne if unavailable

The curry tastes even better the next day as flavors develop overnight

Adjust water quantity based on preferred consistency - less for dry keema, more for gravy-style

Fresh herbs can be replaced with 1 tsp dried mint and coriander if fresh unavailable

Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months

Nutrition