Keema Curry Recipe (Spiced Ground Meat Indian Curry)
A fragrant, hearty North Indian curry featuring spiced ground meat (lamb, beef, or turkey) simmered with peas, tomatoes, and aromatic spices. Comfort food at its finest - perfect with rice or scooped up with warm naan.
Brown the ground meat
Heat 2 tablespoons of vegetable oil or ghee in a large skillet or deep pan over medium-high heat. Add 1 pound of ground lamb, beef, or turkey. Break it up with a wooden spoon and cook for 6-8 minutes, stirring occasionally, until the meat is browned and cooked through. Use a slotted spoon to transfer the browned meat to a plate, leaving the fat in the pan.
💡 Pro Tips:
- •Breaking the meat into small crumbles creates the authentic keema texture.
- •Don't drain all the fat - it adds flavor to the sauce.
Sauté the aromatics
In the same pan with the remaining fat (add 1 tablespoon more oil if needed), add 1 finely diced onion. Cook for 5-6 minutes over medium heat until softened and golden brown. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute, stirring constantly, until fragrant.
💡 Pro Tips:
- •Well-browned onions add sweetness and depth to the curry.
- •Make sure the garlic doesn't burn.
Add spices and tomatoes
Add 1 tablespoon tomato paste, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pan. Stir well and cook for 1 minute to toast the spices. Add 2 finely chopped tomatoes (or 1 cup canned crushed tomatoes) and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
💡 Pro Tips:
- •Toasting the spices releases their essential oils and deepens the flavor.
- •The oil should start to separate from the masala when it's ready.
Simmer the keema
Return the browned meat to the pan. Add 1 cup frozen or fresh peas and 1/2 cup water or broth. Stir well to combine everything. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until the peas are tender and the flavors have melded. If the curry becomes too thick, add a splash more water or broth. If too thin, simmer uncovered for a few extra minutes.
💡 Pro Tips:
- •The curry should be thick enough to coat the meat but not dry.
- •Frozen peas work just as well as fresh and are more convenient.
Finish and serve
Stir in 1 tablespoon lemon juice and taste for seasoning. Add more salt, garam masala, or chili powder if desired. Remove from heat and transfer to a serving dish. Garnish with 2 tablespoons chopped fresh cilantro. Serve hot with steamed basmati rice or warm naan bread.
💡 Pro Tips:
- •Lemon juice brightens the rich, spiced flavors.
- •Keema tastes even better the next day as the spices continue to develop.
- Large skillet or deep pan with lid
- Wooden spoon or spatula
- Slotted spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- Plate (for cooked meat)
- 💡For extra richness, stir in 2 tablespoons of plain yogurt or cream at the end.
- 💡You can substitute the peas with diced potatoes, carrots, or cauliflower florets for variety.
- 💡Leftover keema can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. It makes excellent filling for samosas or stuffed parathas.
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