Keema curry (Spiced ground beef with potatoes)

Keema curry (Spiced ground beef with potatoes)

Based on 32 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"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 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
225 g
ground beef
200 g
potatoes
½ tsp
ground turmeric
tsp
garam masala
½
onion
2 cloves
garlic
10 g
ginger
1
green chilis (optional)
½ tbsp
oil
½ tbsp
butter
1 tbsp
tomato paste
250 ml
water
75 g
frozen peas
salt
sugar
pepper
cilantro (for serving)
lemon (for serving)
basmati rice (for serving)
MetricImperial

Utensils

cutting board, knife, peeler, large pot with lid, cooking spoon

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How-To Videos

how-to-brown-ground-meat

How to brown ground meat

how-to-prepare-a-chili

How to prepare a chili

how-to-cut-an-onion

How to cut an onion

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal492
Fat29 g
Protein25 g
Carb33 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

    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.
    • ½ tsp ground turmeric
    • 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

    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!
    • 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!

  • Enjoy your meal!

    Keema curry (Spiced ground beef with potatoes)

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