Beef Keema Curry Recipe with Peas and Fragrant Spices

Beef keema curry is a South Asian-style dish of minced beef simmered with onion, ginger, garlic, tomatoes, and warming spices, often finished with peas. This stovetop version builds flavor by browning the beef before simmering it into a savory, spoonable curry that works with rice, flatbread, or potatoes.

Ingredients

1½ lb (680 g) ground beef, preferably 85% lean
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
1 large yellow onion, about 1½ cups finely chopped (225 g)
1 tbsp (15 g) peeled, finely grated fresh ginger
4 garlic cloves, finely chopped or grated (about 12 g)
1 small green chile, such as serrano, finely chopped (about 10 g); remove the seeds for less heat
1 tsp (2 g) cumin seeds
1 tsp (2 g) ground cumin
2 tsp (4 g) ground coriander
½ tsp (1.5 g) ground turmeric
½ tsp (1 g) Kashmiri chili powder or mild paprika; use cayenne for more heat
1 can diced tomatoes, 14½ oz (411 g), with their juice
½ cup (120 ml) water, plus a little more if needed
1 tsp (6 g) fine salt, or to taste
½ tsp (1 g) freshly ground black pepper
1 cup (145 g) frozen peas
½ tsp (1 g) garam masala
¼ cup (10 g) chopped fresh cilantro, plus a little more to serve
1 tbsp (15 ml) lemon juice, or to taste

Instructions

Prepare the ingredients. Finely chop the onion, garlic, chile, and cilantro; grate the ginger. Measure the spices before you start cooking, since the aromatics and ground spices go into the pan close together. Set a large, heavy skillet or sauté pan (about 12 inches/30 cm) over the stove. A wide pan gives the beef room to brown instead of steam.
Soften the onion. Heat the oil over medium heat. Add the onion and cook for about 8 minutes, stirring regularly, until soft and golden at the edges. If it starts browning too fast, lower the heat. Taking time here develops sweetness that balances the tomatoes and spices.
Bloom the aromatics and spices. Add the cumin seeds, ginger, garlic, and green chile. Stir for 1 minute, until fragrant. Add the ground cumin, coriander, turmeric, and chili powder, then stir for 1 minute. Keep the spices moving so they toast briefly without scorching; if the pan looks dry, add a teaspoon of water rather than more oil.
Brown the beef. Add the ground beef, salt, and black pepper. Break it into small pieces with a wooden spoon and cook for about 8 minutes, stirring and scraping the pan, until no large raw clumps remain and the beef has browned in places. If your pan is small, brown the meat in two batches so it does not release too much liquid at once. Cook ground beef to the USDA FSIS safe minimum internal temperature of 160°F (71°C), checking several spots with a food thermometer; make sure the probe contacts the meat rather than the pan.
Cook down the tomatoes. Pour in the diced tomatoes and their juice. Stir well, scraping up any browned bits. Cook for 4 minutes, stirring occasionally, until the tomato mixture looks thicker and no longer watery around the edges. This short reduction gives the curry a fuller flavor and helps the sauce cling to the beef.
Simmer until saucy. Add the ½ cup (120 ml) water and bring the mixture to a gentle simmer. Lower the heat, partially cover the pan, and cook for 12 minutes, stirring every few minutes. The finished keema should be moist with a thick sauce, not dry and crumbly or soupy. If it gets too thick before the flavors meld, stir in water a tablespoon at a time; if it is loose, simmer uncovered for a few minutes.
Finish with peas and herbs. Stir in the frozen peas and cook for 3 minutes, until hot and tender. Mix in the garam masala, cilantro, and lemon juice. Taste and adjust the salt, lemon, or chile. Serve hot, with extra cilantro if you like.

Tips

Choose beef with some fat. Ground beef around 85% lean gives the curry a rounded flavor without leaving an excessive amount of grease. If your beef is fattier, spoon off some rendered fat before adding the tomatoes; leave a little behind so the spices and sauce remain flavorful.
Keep the heat steady. Medium heat softens the onion and toasts the spices without burning them. If the spices catch on the bottom, add a small splash of water and stir. A scorched spice mixture can make the whole curry taste bitter, so do not walk away during that step.
Adjust the sauce at the end. Different tomatoes and pans release different amounts of liquid. Add water gradually if the keema dries out, or simmer it uncovered if it seems thin. Aim for a moist mixture that holds together on a spoon and can still be scooped up with flatbread.
Use simple swaps thoughtfully. No cumin seeds? Use an additional ½ teaspoon ground cumin, though the curry will have less of the seeds’ toasted texture. Fresh tomatoes can replace canned tomatoes: use about 2 cups (300 g) chopped ripe tomatoes, but allow a few extra minutes for them to break down. If garam masala is unavailable, leave it out rather than substituting curry powder, which changes the spice profile.

Serving Suggestions

Serve the keema with steamed basmati rice, naan, roti, or another flatbread. Rice is useful for catching the sauce, while bread makes it easy to scoop up the minced beef and peas. For a fuller meal, add a simple cucumber salad, sliced red onion with lemon, or plain yogurt on the side. These cool, crisp accompaniments contrast with the warm spices without competing with the curry.

You can also spoon keema over baked or boiled potatoes, tuck it into a wrap, or serve it with a fried egg for a more substantial plate. If you are serving rice, cook it separately according to its own directions; rice is not included in this recipe’s timing. Put lemon wedges and extra chopped cilantro on the table so everyone can brighten their portion to taste. For a group meal, keep the curry warm over very low heat and stir occasionally, adding a splash of water if the sauce tightens.

Variations

Make it hotter or milder. For a gentler curry, omit the green chile and use mild paprika instead of chili powder. For more heat, keep the chile seeds, use a hotter fresh chile, or add a pinch of cayenne. Increase heat gradually; the flavors become more concentrated as the curry simmers.

Use another ground meat. Ground lamb is a rich, traditional-feeling alternative in many keema-style preparations, while ground turkey makes a leaner-tasting variation. Both need to reach 160°F (71°C) if ground, except ground poultry, which must reach 165°F (74°C). Turkey can become dry more quickly, so avoid overcooking it and add a little water if the mixture needs moisture.

Add vegetables. Diced carrots can go into the pan with the onion if cut small enough to soften during the simmer. Chopped potatoes should be cooked until completely tender; because they take longer than peas, add them with the water and extend the simmer as needed. Spinach can be stirred in at the end until wilted. These additions change the texture and may require extra water or cooking time.

Make it creamier. Stir in 2–3 tablespoons (30–45 ml) of plain yogurt after taking the pan off the heat, or serve yogurt on the side. Adding yogurt directly over high heat can cause it to split, so lower the heat or remove the pan from the stove first. This is an optional variation, not a necessary ingredient for a good keema.

Storage and Reheating

Refrigerate leftover keema within 2 hours of cooking in a shallow, covered container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size portions for up to 3 months for best quality. Thaw frozen portions in the refrigerator overnight, or reheat them directly from frozen in a covered saucepan with a splash of water, stirring as they loosen.

Reheat on the stove over medium-low heat, stirring often, until steaming throughout. Add a tablespoon or two of water if the sauce has thickened in storage. For food safety, leftovers should reach 165°F (74°C); check the temperature in several places with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. Avoid repeatedly cooling and reheating the same batch; warm only what you plan to serve.

Frequently Asked Questions

What does keema mean?

Keema, also spelled qeema or kheema, refers to minced or ground meat in South Asian cooking. Keema dishes vary by region and household: they may use beef, lamb, goat, or another meat, and the spice blends and additions differ. This version uses beef, tomato, and peas for a practical, saucy curry.

Can I make beef keema curry without peas?

Yes. Leave them out for a straightforward beef keema, or replace them with another quick-cooking vegetable such as diced bell pepper. If you omit the peas, the recipe will finish a few minutes sooner; taste the sauce before serving and adjust the salt and lemon as needed.

Why is my keema watery?

Ground beef and tomatoes can release liquid, especially if the pan is crowded or the heat is low. Simmer the curry uncovered for a few minutes, stirring occasionally, until excess liquid evaporates. Next time, brown the beef in batches if necessary and let the tomatoes reduce before adding the water.

Can I prepare the curry ahead?

Yes. You can cook the curry a day ahead, cool it promptly, and refrigerate it covered. The flavors will mingle as it rests, and the sauce may thicken, so add a splash of water while reheating. Bring it to 165°F (74°C) before serving and finish with fresh cilantro or lemon if the flavors need lifting.

Is beef keema curry the same as keema matar?

Keema matar is a common name for minced meat cooked with peas; matar means peas. The terms can overlap in everyday use, but not every keema recipe includes peas. In this recipe, frozen peas are stirred in near the end so they stay bright and tender rather than turning soft during the longer simmer.

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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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