Keema Butter Masala: Rich Indian Ground Meat Curry

Keema butter masala is a rich, comforting Indian curry made with ground meat—typically lamb or beef—simmered in a velvety tomato-onion gravy enriched with butter and cream. It’s a beloved dish across India and Pakistan, often served with naan or rice, and this version delivers deep, aromatic flavor with a luxuriously smooth sauce. The key to its success is browning the meat well and letting the spices bloom in hot fat, which builds layers of complexity that make it taste like it came from a restaurant kitchen.

Ingredients

2 tablespoons (30 g) ghee or unsalted butter
1 large onion, finely chopped (about 1 ½ cups / 190 g)
2 tablespoons (30 g) fresh ginger, minced
4 cloves garlic, minced
1 green chili, slit lengthwise (optional, for heat)
1 lb (450 g) ground lamb or ground beef (80/20)
1 teaspoon (5 g) salt, plus more to taste
2 teaspoons (5 g) ground coriander
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) garam masala
½ teaspoon (1 g) ground turmeric
½ teaspoon (1 g) cayenne pepper (adjust to taste)
1 can (15 oz / 425 g) crushed tomatoes
½ cup (120 ml) water
¼ cup (60 ml) heavy cream
2 tablespoons (30 g) unsalted butter, cut into small pieces
2 tablespoons (8 g) fresh cilantro, chopped, for garnish

Instructions

Heat the ghee or butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden brown, about 8–10 minutes. If the onion starts to stick, add a splash of water.
Add the ginger, garlic, and green chili (if using). Cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
Increase heat to medium-high and add the ground meat. Break it up with a wooden spoon and cook until browned, about 8–10 minutes. The meat should be in small crumbles and no longer pink. If using ground beef, drain excess fat if there’s more than a couple of tablespoons.
Reduce heat to medium. Add the salt, coriander, cumin, garam masala, turmeric, and cayenne. Stir well and cook for 1–2 minutes to toast the spices, until they smell aromatic.
Pour in the crushed tomatoes and water. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low. Cover and let it gently simmer for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Uncover and stir in the heavy cream and the 2 tablespoons of butter. Simmer uncovered for another 5–10 minutes, until the sauce reaches your desired consistency—it should coat the back of a spoon but still be pourable.
For ground meat, the safe minimum internal temperature is 160°F (71°C) as per USDA FSIS. Check with a food thermometer before serving.
Taste and adjust salt. Garnish with fresh cilantro and serve hot.

Tips

Substitutions: Use ground chicken or turkey for a leaner version, but add 1–2 tablespoons of oil to prevent dryness. If you don’t have ghee, use unsalted butter or a neutral oil.
Make it ahead: This curry tastes even better the next day as the flavors develop. You can make it up to 2 days in advance and refrigerate in an airtight container.
Common mistake: Don’t rush the onion browning. Golden-brown onions add sweetness and depth; pale onions will leave the sauce tasting flat.
Adjusting heat: The green chili and cayenne add moderate heat. For a milder curry, omit the green chili and use only ¼ teaspoon cayenne. For more heat, add an extra chili or a pinch of red pepper flakes.

Serving Suggestions

Serve keema butter masala with warm naan, roti, or steamed basmati rice. It also pairs well with jeera rice (cumin rice) or a simple cucumber raita to cool the palate. For a complete meal, add a side of sautéed spinach or a fresh green salad.

Variations

Keema Matar: Add 1 cup (150 g) frozen peas during the last 10 minutes of simmering for a classic variation.
Spicier Version: Increase the cayenne to 1 teaspoon and add 1 teaspoon of Kashmiri red chili powder for a deeper color and heat.
Dairy-Free: Replace the heavy cream with full-fat coconut milk and use a dairy-free butter substitute. The flavor will be slightly different but still delicious.
Keema with Potatoes: Add 1 medium potato, peeled and diced into ½-inch cubes, along with the tomatoes. Simmer until the potato is tender, about 20 minutes.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To reheat, place in a saucepan over medium-low heat, adding a splash of water or cream to loosen the sauce. Stir frequently until heated through to 165°F (74°C). You can also freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use ground turkey or chicken? Yes, ground poultry works well. Since it’s leaner, add 1–2 tablespoons of oil when browning and consider using dark meat for more moisture. Cook to 165°F (74°C) for poultry.

Is keema butter masala very spicy? It has a moderate warmth from the green chili and cayenne, but it’s not fiery. You can easily adjust the heat by reducing or omitting the chili and cayenne.

Can I make this in a slow cooker? Yes. Brown the meat and onions first, then transfer everything except the cream and butter to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in cream and butter during the last 30 minutes.

What is the best meat to use? Ground lamb is traditional and has a rich flavor. Ground beef (80/20) is a great substitute. Avoid extra-lean meat as it can become dry.

Can I skip the cream? You can, but the dish will be less creamy and rich. Use a dollop of yogurt or coconut milk instead, or simply omit for a lighter sauce.

Why is my sauce too thin? If the sauce is too thin, simmer uncovered for an extra 5–10 minutes to reduce. Alternatively, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir in, cooking for 2 minutes.

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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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