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.
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
This beef curry will keep in the fridge for 3 to 4 days. You can also freeze it for a month.
This curry can be spicy, but this one is not too spicy. I make it less spicy by using more sweet paprika for the color instead of all chili powder. The sweet smoked paprika gives the lamb that beautiful color.
You can, but you will need to cook it for much less time, as the ground chicken cooks instantly.
Garam masala is a blend of warm spices similar to pumpkin spice or gingerbread spice, using spices like cinnamon, cardamom, cloves, etc. It can be easily available in most supermarkets. You can also omit the garam masala.
Curry powder is a blend of easy-to-find ingredients such as turmeric, coriander, cumin, chilli, etc. You probably already have these spices in your kitchen to make your own homemade curry powder.
Indian Beef Mince Curry – Keema Mattar
This beef mince curry is an Indian classic made with peas. It is very similar to chili with minced meat and beans, but here, we use frozen peas instead. This simple, easy, and effortless minced meat recipe uses popular curry powder and garam masala, so you do not need a fully stocked Indian Pantry.
Video
Ingredients
- 1 lb (500 g) Minced beef / Ground Beef
- 1 cup (150 g) Frozen peas
- 2 tbsp Cooking oil
- 1 large Onion chopped
- 3 – 4 large Garlic cloves minced
- 3-inch fresh Ginger grated
- 1 large (1 cups) Tomatoes large, chopped
- 2 large Bay leaves
- 2 – 3 tbsp Curry powder per taste
- 1 tsp Sweet paprika sweet or hot
- ½ tsp Garam masala (my homemade recipe)
- ½ tsp Fenugreek powder optional
- 2 tbsp Lemon juice
- 1 cup (240 ml) Broth or water
- ½ cup Cilantro or parsley chopped
Method
- In a saute pan or cast-iron skillet, saute the onion in the oil over medium heat for two minutes, until translucent. Add the garlic, ginger, and bay leaf, and saute for another minute or two.Pro tip – Cook the onions on medium-low, letting them sweat and lightly caramelize.2 tbsp Cooking oil, 1 large Onion, 3 – 4 large Garlic cloves, 3-inch fresh Ginger, 2 large Bay leaves
- 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 tomatoes and spices until the tomatoes are mushy and the spices give off a nice aroma.1 large Tomatoes, 2 – 3 tbsp Curry powder, 1 tsp Sweet paprika, ½ tsp Garam masala, ½ tsp Fenugreek powder
- Add one cup of water or broth 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 chopped cilantro, parsley, and lemon juice. Bring to a boil. Pro tip – Adding water to the ground beef will prevent lumps during cooking.1 lb Minced beef / Ground Beef, 1 cup Frozen peas, 2 tbsp Lemon juice, ½ cup Cilantro or parsley, 1 cup Broth or water
- 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 seasoning and consistency. Sprinkle with more chopped cilantro before you serve.
Notes
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. Freshly ground spices can make a significant difference in the taste of your dish.
- Adjust Spice Levels: Indian cuisine is known for its bold flavors, but you can adjust the spice levels to suit your taste. Start with less spice and add more gradually, tasting as you go.
- Cook Minced Meat Properly: Ensure that the minced meat is cooked through but not overcooked, as it can become tough. Break up any clumps of meat as it cooks to ensure even cooking.
- Let it Rest: After cooking, allow the keema to rest for a few minutes. This helps the flavors meld together and allows any excess liquid to be absorbed.
- Customize to Your Liking: Feel free to customize the recipe to your liking by adding or omitting ingredients. You can also add vegetables like carrots or bell peppers for added texture and flavor.
- Serve Hot: Keema is best served hot, so make sure to serve it immediately after cooking for the best taste and texture.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Great flavours 👍❤️
This is a favorite dish when my Indian friends cook it it.Don’t know what I got wrong but mine was watery and bland. Things I might of got wrong?
1: Not enough spice . No measurements in the recipe so I guessed.
2: Rubbish tomatoes from Tescos so I added a bit of puree.
3:
The recipe ingredients are in the recipe card below, Dave.