Delicious Beef Mince Curry with Peas

This beef mince curry recipe is an Indian classic made with peas. Very similar to chili with minced meat and beans, but here we use ground beef and frozen peas instead. This simple and easy recipe uses popular curry powder and garam masala, which are available in most supermarkets. This means you do not need a fully stocked Indian pantry.

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Minced beef curry or ground beef curry, also called Indian keema, is a flavorful dish made with minced meat, typically lamb, beef, or chicken, cooked with aromatic spices and sometimes vegetables like peas.

Keema’s origins can be traced back to the Mughal era, where it was created as a hearty and satisfying dish fit for royalty. Over time, it became a staple in Indian households, cherished for its ease of customization with various spices and ingredients.

Whether served with rice or bread or as a filling for wraps and pies, Indian keema continues to captivate taste buds worldwide, offering a delicious glimpse into the vibrant and diverse world of Indian cuisine.

Why is this the best mince beef curry

• Rich Flavor: The blend of aromatic spices, onions, and tomatoes creates a rich, complex flavor profile that is both comforting and satisfying.
• Versatile: This recipe is versatile and can be adapted to suit different dietary preferences. You can use various meats or meat substitutes and adjust the spices to your taste.
• Easy to Make: Despite its rich flavors, this keema recipe is relatively easy to make, making it suitable for both novice and experienced cooks.
• Comfort Food: Keema is a classic comfort food in Indian cuisine, perfect for warming up on cold days or for sharing with family and friends.

Ingredients and substitutes

• Minced Meat (Keema): This is the primary ingredient and provides the protein base for the dish. You can use minced lamb, beef, chicken, turkey, or even a meat substitute like soy granules or textured vegetable protein (TVP) for a vegetarian version.
• Onions: Onions add sweetness and depth of flavor to the dish. If you don’t have onions, you can use shallots or leeks as substitutes.
• Tomatoes: Tomatoes contribute acidity and moisture to the dish while adding a tangy flavor. If fresh tomatoes are not available, you can use canned diced tomatoes or tomato paste as a substitute.
• Ginger-Garlic Paste: This paste adds a fragrant aroma and pungent flavor to the keema. You can substitute it with finely minced ginger and garlic if the paste is not available.
• Spices: These spices are essential for flavoring the keema and providing warmth and depth to the dish. While there’s no direct substitute for the unique flavor of these spices, you can adjust the quantities according to your taste preference or use a pre-mixed curry powder blend as a convenient alternative.
• Peas: Peas add sweetness and texture to the keema. If peas are not available, you can substitute them with chopped carrots or green beans.
• Oil or Ghee: Oil or ghee is used for sautéing the onions and spices and adds richness to the dish. You can use any cooking oil, like vegetable oil, canola oil, or olive oil, as a substitute for ghee.
• Fenugreek powder (optional) – This is a dried herb with a slightly bitter taste and is not commonly found. Feel free to omit it.

Step-by-step: Beef mince curry – Keema curry

• In a sauté pan or cast-iron skillet, sauté the onion in the oil over medium heat for two minutes, until translucent. Add garlic, ginger, and bay leaf. Sauté for another minute or two.
  Pro tip – Cook the onions on medium-low, letting them sweat and lightly caramelize.
• Next, add the curry powder, paprika, garam masala, fenugreek powder, and chopped tomatoes. Saute well for 2 to 3 mins on low until fragrant about 2 to 3 minutes.
  Pro tip – Cook the tomato and spices until the tomatoes are mushy and a nice aroma comes from the spices.

• Add one cup of water to the ground beef and combine well. Then add the mixture to the pan, along with the frozen peas. Stir well, season with salt and pepper, and add the chopped cilantro or parsley and lemon juice. Bring to a boil.
  Pro tip – Adding water to the ground beef will prevent lumps during cooking.

• Once the mixture comes to a boil, lower the heat and cover the pot with a lid. Simmer on medium-low heat for 15 minutes.
  Pro tip – When cooked, you will see the oil from the recipe float to the top of the curry.
• Taste and adjust the seasoning and consistency.
  Pro tip – If serving chicken curry with rice, you may want to have some gravy, so add a little water and bring it to a boil. If serving mince curry with chapati, a thicker consistency is preferable.
• Sprinkle with more chopped cilantro before you serve.

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Frequently asked questions

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