Keema Curry Recipe (Spiced Minced Meat Curry)
Keema curry is a savory, warmly spiced dish made with minced meat, tomatoes, onions, and often green peas. It cooks more quickly than chunk-meat curries, making it a practical choice for a comforting weeknight meal.
This version focuses on building a deeply browned onion and tomato base, then simmering the minced meat until tender and well-infused with ground spices. Success relies on properly breaking up the meat so the sauce coats every piece evenly.
Why This Recipe Works
- Browning the minced meat thoroughly before adding the liquids drives off excess moisture and builds savory flavor.
- Simmering the curry uncovered toward the end allows excess liquid to evaporate, concentrating the tomato and onion masala.
Ingredient Notes
- Minced meat: Use minced lamb, mutton with around 15 to 20 percent fat for the best texture and flavor.
- Garam masala: A blend of warming spices stirred in at the end of cooking to preserve its aromatic oils.
If You’re Cooking Outside India
- Minced lamb or beef: Widely available in standard supermarkets and butcher shops. Ground lamb works best as a traditional alternative to goat or mutton mince.
- Kashmiri chilli powder: Provides a bright red color without high heat. Can be substituted with a milder paprika and a pinch of cayenne.
How to Make Keema Curry
Building the Base
Sauté finely chopped onions in oil until golden brown, then cook down the ginger, garlic, and tomatoes until soft and paste-like.
Browning the Meat
Add the ground meat and spices, breaking up any clumps with a wooden spoon until the meat is no longer pink.
Simmering
Add a splash of water and green peas, cover, and simmer until the meat is cooked through and tender.
Cooking Tips
- Break up the minced meat thoroughly with the edge of your cooking spoon right when it hits the pan to prevent large, dense lumps from forming.
Common Mistakes to Avoid
- The curry turns out watery: Simmer the dish uncovered for the last few minutes of cooking to let excess moisture evaporate.
Variations
- Potato Keema: Add one medium potato, cut into small cubes, along with the peas to make the curry more filling.
Serving Suggestions
- Serve hot with warm naan, soft dinner rolls (pav), or plain basmati rice.
- Accompany with sliced raw onions and lemon wedges.
Storage & Make-Ahead
Make ahead: Can be cooked a day in advance; the flavor deepens after resting.
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: Freezes well for up to 2 months in a sealed container.
Reheat: Thaw overnight in the refrigerator and reheat on the stovetop over medium heat with a splash of water if needed.
Frequently Asked Questions
Can I use chicken mince instead of lamb or beef?
Yes, chicken or turkey mince works well, but keep in mind that poultry mince cooks faster and tends to dry out more easily.
Can I omit the green peas?
Yes, you can leave them out entirely or substitute them with diced potatoes.
More Indian Recipes to Try
Browse the IndiPlated recipe index
Keema Curry
Ingredients
Equipment
Method
- Heat oil in a heavy-bottomed pan over medium heat. Add the chopped onions and cook, stirring frequently, until they turn light golden brown at the edges.
- Stir in the ginger paste and garlic paste. Cook for about 1 minute until the raw smell disappears. Add the chopped tomatoes and salt, cooking until the tomatoes soften and blend into a thick paste.
- Add the turmeric, Kashmiri chilli powder, ground coriander, and ground cumin. Stir well for 30 seconds. Add the minced meat, breaking up any clumps with your spoon, and cook until the meat loses its pink color.
- Pour in the water and add the green peas. Cover the pan and let it simmer over medium-low heat for 15 minutes, stirring occasionally.
- Remove the lid and cook for another 5 minutes to reduce any excess liquid until the curry has a thick, clinging consistency. Ensure the meat reaches an internal temperature of 74°C / 165°F. Stir in the garam masala and garnish with fresh coriander leaves before serving.
