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Keema in a stainless steel serving dish with Indian condiments
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Keema is a fragrant, but not hot, curry using minced beef or lamb.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Indian
Keyword: Curried minced beef
Servings: 4 servings
Author: [email protected] Cooks


  • 1 large 250g onion
  • 2 garlic cloves
  • 3 cm piece fresh ginger, or 2 teaspoons (10ml) from a jar
  • 1 large green chilli
  • 3 tablespoons oil (45ml)
  • 1 teaspoon 5ml turmeric
  • 2 tablespoons garam masala (30ml)
  • 500 g beef or lamb mince
  • 400 g can chopped tomatoes
  • 100 ml hot water
  • 200 g frozen peas
  • Salt
  • Pepper
  • 2 tablespoons natural yoghurt or double cream (30ml)


Large frying pan with lid



  • Peel the onion and quarter
  • Peel the garlic
  • Peel the ginger by pulling the tip of a teaspoon down the length of the piece of ginger
  • Cut the stalk off the chilli and cut the chilli in half lengthwise
  • Remove the seeds and membrane by pulling the tip of a teaspoon along the length of the cut chilli

For the Keema:

  • Put the onion, garlic, ginger and chillies in a food processor and blitz until chopped to a fine paste
  • Heat the oil in a large frying pan on a MEDIUM-HIGH heat and fry the mixture until it becomes fragrant and lightly browns
    About 8-10 minutes
  • Add the turmeric and garam masala and stir into the onion mixture until it is completely amalgamated
  • Turn the heat down slightly. Add the mince and fry until it begins to brown, stirring and chopping to break up any lumps
    About 3-4 minutes
  • Stir in the tomatoes thoroughly, then the water, bring to a simmer and cook for 1 min
  • Simmer the mixture over a LOW heat for 20-25 minutes until cooked
  • Add the frozen peas and cook for 5 minutes
  • If there is too much liquid, turn the heat to HIGH at this point to boil it off. Keep stirring and watching
  • Add salt to taste and a good grind of black pepper
  • Stir in the yoghurt or cream
  • Serve with naan bread or poppadums, chutney and Indian condiments.


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