Delicious Keema Curry: Indian Ground Beef Curry in 30 Minutes Recipe
Introduction
This delicious keema curry is a flavorful Indian ground beef dish that you can prepare in just 30 minutes. It’s rich, aromatic, and perfect served over rice or with warm flatbread.
Ingredients
- 1 lb Ground Beef (can substitute with ground chicken or turkey)
- 2 tbsp Cooking Oil (vegetable or canola oil)
- 1 medium Onion, chopped (yellow or white preferred)
- 3 cloves Garlic, minced (can substitute with garlic powder)
- 1 tbsp Ginger, freshly grated (ginger paste is an alternative)
- 2 tbsp Tomato Paste (or fresh tomatoes cooked until soft)
- 2 tbsp Curry Powder (use your favorite blend)
- 1 tsp Cayenne Pepper (adjust to personal spice tolerance)
- 1 tbsp Garam Masala
- 1 can Coconut Milk (can substitute with coconut cream for thicker texture)
- 1 cup Broth or Stock (chicken or beef stock preferred)
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp Lemon Juice (can substitute with vinegar if needed)
- 1/4 cup Cilantro or Parsley, chopped (green onions can be an alternative)
Instructions
- Step 1: Heat oil in a sauté pan over medium heat. Add the chopped onion and cook for about 2 minutes, until translucent.
- Step 2: Add the ground beef to the pan, stirring until it is no longer pink, about 5 minutes. Drain any excess fat if needed.
- Step 3: Mix in the minced garlic and freshly grated ginger; sauté for 2 minutes until fragrant.
- Step 4: Stir in the tomato paste, curry powder, cayenne, and garam masala. Cook for 2-3 minutes on low heat to develop flavors.
- Step 5: Pour in the coconut milk and broth, then season with salt and black pepper. Stir in the chopped herbs and lemon juice, then bring to a boil.
- Step 6: Reduce heat, cover the pan, and let the curry simmer for 15 minutes. Adjust the consistency with water if needed.
Tips & Variations
- For a milder curry, reduce or omit the cayenne pepper.
- Use ground chicken or turkey for a lighter protein option.
- Garnish with fresh cilantro or parsley for added flavor and color.
- Add peas or diced potatoes for extra texture and nutrition.
Storage
Store leftover keema curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze keema curry?
Yes, keema curry freezes well. Place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What can I serve with keema curry?
This curry pairs beautifully with steamed basmati rice, naan, roti, or even over mashed potatoes for a comforting meal.
PrintDelicious Keema Curry: Indian Ground Beef Curry in 30 Minutes Recipe
This Delicious Keema Curry is a flavorful Indian ground beef curry that comes together in just 30 minutes. Made with aromatic spices, coconut milk, and fresh herbs, this hearty dish is perfect for a quick and satisfying meal. The recipe uses simple ingredients and a stovetop sauté method to create a rich and creamy curry that’s both comforting and delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
For the Base
- 1 lb Ground Beef (can substitute with ground chicken or turkey)
- 2 tbsp Cooking Oil (vegetable or canola oil)
- 1 medium Onion, chopped (yellow or white onions preferred)
- 3 cloves Garlic, minced (can substitute with garlic powder)
- 1 tbsp Ginger, freshly grated (ginger paste is an alternative)
- 2 tbsp Tomato Paste (can also use fresh tomatoes cooked until soft)
For the Spices
- 2 tbsp Curry Powder (use your favorite blend)
- 1 tsp Cayenne Pepper (adjust to personal spice tolerance)
- 1 tbsp Garam Masala
For the Sauce
- 1 can Coconut Milk (can substitute with coconut cream for thicker texture)
- 1 cup Broth or Stock (chicken or beef stock preferred)
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp Lemon Juice (can substitute with vinegar if needed)
For the Garnish
- 1/4 cup Cilantro or Parsley, chopped (green onions can be an alternative)
Instructions
- Prepare the Base: Heat 2 tablespoons of cooking oil in a sauté pan over medium heat. Add the chopped onion and cook for about 2 minutes until translucent, softening the base flavors.
- Brown the Ground Beef: Add 1 pound of ground beef to the pan, stirring continuously until the meat is no longer pink, about 5 minutes. Drain any excess fat if needed to avoid greasiness.
- Add Aromatics: Mix in the minced garlic and freshly grated ginger, sautéing for 2 minutes until fragrant to enhance the curry’s depth.
- Incorporate Spices and Tomato Paste: Stir in 2 tablespoons tomato paste, 2 tablespoons curry powder, 1 teaspoon cayenne pepper, and 1 tablespoon garam masala. Cook the mixture on low heat for 2-3 minutes to develop the rich spice flavors.
- Add Liquids and Seasoning: Pour in 1 can of coconut milk and 1 cup of broth or stock. Season with salt and black pepper to taste. Stir in the chopped herbs and 1 tablespoon lemon juice, then bring the mixture to a gentle boil.
- Simmer the Curry: Reduce the heat to low, cover the pan, and let the curry simmer for 15 minutes. If the sauce is too thick, adjust the consistency with a little water as needed while simmering.
- Garnish and Serve: Once simmered, garnish the curry with freshly chopped cilantro or parsley before serving to add freshness and color to the dish.
Notes
- Optional: Garnish with fresh cilantro or parsley for added flavor and vibrant color.
- You can substitute ground chicken or turkey for a leaner version.
- Adjust cayenne pepper to modify the spiciness according to your preference.
- For a thicker curry, use coconut cream instead of coconut milk.
- If fresh garlic or ginger is unavailable, garlic powder and ginger paste can be used as alternatives.
Keywords: Keema curry, Indian ground beef curry, quick curry recipe, coconut milk curry, spicy beef curry, stovetop curry
