Keema curry (Spiced ground beef with potatoes)
"Note: A keema is a richly fragrant, dry-style ground meat curry, popular in Northern India, Bangladesh, and Pakistan, typically made with ground lamb or beef. It was a firm favorite dinner when I was growing up and was one of my mum’s regular moves to magic a budget-cut of meat into something luxurious tasting. My recipe is inspired by Charmain Solomon’s keema matar (ground meat curry with peas), but you’ll often find recipes for keema aloo (with potatoes) as well. Instead of choosing, in this recipe I’ve gone for both staple vegetables (I don’t know about you, but I always have a bag of frozen peas in the freezer), and the result is a reliably affordable, filling, and nourishing meal. Served with basmati rice, absolutely no one is going to go hungry!"
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, peeler, large pot with lid, cooking spoon
How-To Videos
How to brown ground meat
How to prepare a chili
How to cut an onion
How to peel ginger
Nutrition per serving
Step 1/4
- ½ onion
- 2 cloves garlic
- 10 g ginger
- 1 green chilis (optional)
- 200 g potatoes
- cutting board
- knife
- peeler
Dice onion. Smash garlic clove with the flat side of the knife, until crushed. Very finely mince the ginger. Finely slice the chili, if using. Peel the potatoes and slice into quarters.
Step 2/4
- ½ tbsp oil
- ½ tbsp butter
- salt
- 225 g ground beef
- large pot with lid
- cooking spoon
Heat up oil and butter in a medium-sized heavy bottomed pot with a lid over medium heat. Add onion, ginger, and garlic, season with a pinch of salt and fry until softened, approx. 5 min. Add meat, increase heat to high and break it up with your cooking spoon as it cooked. Season well with salt and keep frying until browned.
Step 3/4
- ½ tsp ground turmeric
- 1½ tsp garam masala
- 1 tbsp tomato paste
- 250 ml water
Add the green chili, turmeric, garam masala, and fry for approx. 1 min. Add tomato paste and fry 2 min. more. Add the potatoes, stir to incorporate, then deglaze the pan with water. Bring to a boil, then reduce to a steady simmer, cover, and cook for approx 20 min.
Step 4/4
- 75 g frozen peas
- salt
- sugar
- pepper
- lemon (for serving)
- cilantro (for serving)
- basmati rice (for serving)
Add peas and continue to simmer for 10 min., until peas are cooked through. Season curry as needed with a pinch of salt, sugar, and pepper, and lemon juice to taste. Garnish with cilantro and serve with basmati rice. Enjoy!
