Indian ground beef keema is a warmly spiced curry of minced beef, tomatoes, onion, and green peas, usually served with rice or flatbread. Versions vary across India and neighboring South Asian cuisines; this approachable stovetop version uses familiar spices and a little tomato to make a savory, spoonable dish without a long simmer.
Ingredients
- 2 tablespoons neutral oil (30 ml), such as canola or sunflower oil
- 1 large yellow onion, finely chopped (about 1½ cups or 200 g)
- 1 pound ground beef (454 g), preferably 85% lean
- 1 tablespoon finely grated fresh ginger (about 12 g)
- 3 garlic cloves, finely minced (about 9 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon ground turmeric (1 g)
- ½ teaspoon paprika (1 g)
- ¼ teaspoon cayenne pepper (about 0.5 g), or less to taste
- 1 teaspoon fine salt (6 g), plus more to taste
- 1 cup canned diced tomatoes with their juices (240 g)
- ½ cup water (120 ml), plus a splash more if needed
- 1 cup frozen green peas (145 g), no need to thaw
- 1 teaspoon garam masala (2 g)
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- ⅓ cup chopped fresh cilantro (about 15 g)
- 1 tablespoon lemon juice (15 ml)
Instructions
- Prepare the ingredients. Finely chop the onion, mince the garlic, and grate the ginger. Measure the spices and open the tomatoes before you start cooking so they can be added promptly. This hands-on preparation takes about 18 minutes; keep the raw beef separate from ready-to-eat garnishes and wash your hands and tools after handling it.
- Soften the onion. Heat the oil in a wide, heavy skillet or sauté pan over medium heat. Add the onion and cook for about 7 minutes, stirring every minute or two. It should become soft and translucent with a few pale golden edges, not dark brown. If it begins sticking, lower the heat and add a teaspoon of water rather than more oil.
- Brown the beef. Add the ground beef and break it into small pieces with a wooden spoon or spatula. Cook for about 8 minutes, stirring and scraping the pan so the meat browns evenly. If your beef releases a lot of fat, spoon off some after browning, leaving roughly a tablespoon in the pan to carry the spices. Do not rinse cooked meat in the sink.
- Add the aromatics and spices. Stir in the ginger and garlic and cook for 2 minutes, until fragrant. Add the cumin, coriander, turmeric, paprika, cayenne, and salt; stir continuously for 1 minute so the spices coat the beef without scorching. If the pan looks dry, add a small splash of water.
- Build the tomato sauce. Add the diced tomatoes and their juices. Cook uncovered for 6 minutes, stirring occasionally and pressing some tomato pieces against the side of the pan. The mixture should thicken slightly and lose the sharp smell of raw canned tomato.
- Simmer until the beef is safe and tender. Pour in the ½ cup water, stir, and reduce the heat to medium-low. Cover the pan and simmer for 8 minutes. Check several of the largest pieces of ground beef with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If it has not reached that temperature, continue cooking and check again. If the sauce is already thick before the beef is ready, add water a tablespoon at a time.
- Finish with peas and herbs. Stir in the frozen peas and simmer uncovered for 3 minutes, until they are hot and bright green. Stir in the garam masala, black pepper, cilantro, and lemon juice. Taste and adjust the salt, cayenne, or lemon. The finished keema should be moist and saucy, not soupy; add a spoonful of water if it tightens while standing.
Tips
- Brown in a roomy pan. A wide skillet gives moisture a chance to evaporate. If the meat is piled too deeply in a small pan, it tends to steam and turn gray; cook in batches if necessary, then return it to the skillet.
- Choose the texture you like. Break the beef into small crumbles for a rice-friendly curry, or leave some larger pieces for a chunkier result. Avoid mashing it constantly, which can make the cooked meat dense.
- Use fresh spices if possible. Ground cumin and coriander lose aroma over time. If yours have been in the cupboard for a long while, taste the sauce before serving and adjust the garam masala or salt rather than adding a large amount of cayenne to compensate.
- Keep the sauce from drying out. Beef leanness and tomato brands vary. Add water gradually if the pan becomes dry, but simmer uncovered at the end if the curry seems too loose. The peas go in near the finish so they stay distinct instead of breaking down.
Serving Suggestions
Spoon keema over steamed basmati rice, which catches the tomato-spice sauce, or serve it with warm roti, naan, or chapati for scooping. Plain rice is a useful choice when the curry is quite spicy; flatbread makes a more substantial meal and is especially handy for gathering the thicker meat and peas. For a simple plate, add sliced cucumber, tomato, and red onion with lemon on the side. A small bowl of plain yogurt or raita can cool the meal, while extra cilantro and lemon let everyone adjust the finish at the table.
For a fuller dinner, pair the keema with a mild vegetable side such as sautéed spinach, roasted cauliflower, or cucumber salad. If serving several dishes, keep the side dishes relatively simple so the cumin, coriander, and garam masala remain clear. Rice and accompaniments are not included in the recipe’s preparation time; cook them while the keema simmers if you want everything ready together.
Variations
Make it milder or hotter: Leave out the cayenne for a gentle curry, then offer chili flakes or sliced green chili separately. For more heat in the pan, add cayenne in small increments; spice levels vary, and it is easier to add heat than to remove it.
Use fresh peas or another vegetable: Replace the frozen peas with 1 cup (145 g) fresh peas and simmer until tender, which may take a few extra minutes. Small diced potatoes are another common-style addition: parboil them first, or add small raw cubes with the water and simmer until fork-tender. If adding potatoes, you may need extra water and more cooking time, so check both the potatoes and beef before serving.
Swap the protein: Ground lamb makes a richer, more pronounced curry; ground turkey or chicken is milder and leaner, so watch the pan and add a little water if it dries out. For ground poultry, check with a thermometer and cook to 165°F (74°C), the USDA FSIS safe minimum for poultry. The dish will still be keema-style, though its flavor and fat level will change.
Adjust the tomato and spice profile: For a less tangy curry, use ¾ cup (180 g) diced tomatoes and add a little water if needed. Garam masala blends differ by maker and household, so add it at the end and taste before adding more. If you cannot find garam masala, use ½ teaspoon (1 g) extra ground cumin and a small pinch of cinnamon and black pepper; this is a practical substitute, but it will not reproduce the blend’s full aroma.
Storage and Reheating
Refrigerate leftover keema within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality; leave a little room for expansion and label each container with the date. Thaw frozen portions overnight in the refrigerator, or reheat from frozen over low heat with a splash of water, stirring as the curry loosens.
Reheat only the amount you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally so it warms evenly. Add a tablespoon or two of water if the sauce has thickened in the refrigerator. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the whole batch, since smaller portions are easier to chill and heat evenly.
Frequently Asked Questions
Is keema the same as ground beef curry?
Keema means minced meat in many South Asian food contexts, and keema dishes can be made with different meats and seasonings. This recipe is a ground beef keema with peas and tomato. The name and exact ingredients vary by region and household, so it is best understood as one practical version rather than a single fixed formula.
Can I make this recipe without peas?
Yes. Leave them out and make the recipe as written, or replace them with a similar amount of finely diced bell pepper or cooked potatoes. Add vegetables that need longer cooking earlier in the simmer, and add quick-cooking vegetables near the end so they do not turn mushy.
Can I use lean ground beef?
Yes. Beef that is 90% lean works, although the curry may be less rich and the pan can become dry sooner. Add a tablespoon of water if the spices stick, and check the sauce while it simmers. With fattier beef, spoon off excess rendered fat after browning if the finished dish would otherwise feel greasy.
How can I tell when the beef is done?
Color alone is not a reliable safety check for ground meat. Use a food thermometer and make sure the beef reaches 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground beef. Check more than one spot if the crumbles vary in size, and continue simmering if any reading is below the target.
Can I prepare keema ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat it thoroughly to 165°F (74°C) before serving. The flavor may deepen after a night in the refrigerator, and a little water stirred in during reheating restores a spoonable sauce.
Related
- Indian Recipes With Potatoes: Aloo Curry
- Indian Tomato Chutney Recipe with South Indian Tempering
- Tamil Sambar Recipe: A South Indian Classic
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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