Indian-style mince curry, often called keema, is a warmly spiced South Asian dish of ground meat simmered with tomatoes and finished with green peas. This stovetop version uses familiar spices and a little water to make a savory, spoonable curry that works with rice or flatbread; recipes vary by region and household, so the seasonings can be adjusted to taste.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 tablespoon (15 g) finely grated fresh ginger
- 3 garlic cloves, finely chopped or grated, about 1 tablespoon (9 g)
- 1 small green chile, finely chopped, about 1 tablespoon (10 g), optional; remove the seeds for less heat
- 1 teaspoon (2 g) cumin seeds
- 1 pound (450 g) ground lamb or ground beef
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) ground turmeric
- ½ teaspoon (1 g) Kashmiri chili powder or mild paprika; use cayenne instead for more heat
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 cup (240 g) canned crushed tomatoes
- ½ cup (120 ml) water, plus a little more if needed
- 1 cup (150 g) frozen peas, no need to thaw
- ½ teaspoon (1 g) garam masala
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ cup (10 g) chopped fresh cilantro, including tender stems
Instructions
- Prepare the ingredients. Allow about 20 minutes to chop the onion, ginger, garlic, chile, and cilantro, measure the spices, and open the tomatoes. Keep the ground meat refrigerated until you are ready to cook. If using frozen peas, leave them frozen; they will heat through in the curry.
- Soften the onion. Set a wide, heavy-bottomed skillet or sauté pan over medium heat and add the oil. When it shimmers, add the cumin seeds and stir for about 20 seconds, just until fragrant. Add the onion and cook for 7 to 8 minutes, stirring regularly, until soft and translucent with a few lightly golden edges. If it starts sticking before it softens, lower the heat and add a teaspoon of water.
- Cook the aromatics and spices. Stir in the ginger, garlic, and green chile, if using. Cook for 1 minute, stirring so the garlic does not brown. Add the ground coriander, ground cumin, turmeric, chili powder, salt, and black pepper. Stir for about 30 seconds. The short cooking time releases the spices’ aroma; if the pan looks dry or the spices begin to catch, add a tablespoon of water.
- Brown the mince. Add the ground lamb or beef. Break it into small pieces with a sturdy spoon and stir it through the onion and spices. Cook for 7 to 8 minutes, turning and breaking up any clumps, until the meat is no longer pink and has begun to brown. Avoid leaving large packed lumps, which cook unevenly and make the finished curry harder to serve.
- Simmer with the tomatoes. Pour in the crushed tomatoes and ½ cup (120 ml) water. Scrape the bottom of the pan to loosen any browned bits, then bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover partially, and cook for 15 minutes, stirring once or twice. The sauce should bubble gently rather than boil hard. If it becomes very thick before the time is up, add water a tablespoon at a time.
- Check the meat temperature. Stir the mince well, then check several of the largest clumps with an instant-read food thermometer; ground meat must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue simmering and check again after a few minutes. Do not rely on color alone to determine safety.
- Add the peas and finish the sauce. Stir in the frozen peas and simmer uncovered for 5 minutes, until hot and tender. Mix in the garam masala, lemon juice, and cilantro. Taste and adjust the salt, lemon, or heat. For a looser curry, add a splash of hot water; for a thicker one, simmer uncovered for another minute or two, stirring often.
- Serve hot. Take the pan off the heat and let the curry settle for a minute before spooning it into bowls. The finished sauce should cling to the meat and peas without being dry. Put extra lemon wedges and cilantro on the table so everyone can season their portion.
Tips
- Choose the mince you like. Lamb gives the curry a fuller, more distinctive flavor, while beef is a familiar, widely available option. Ground turkey can be used, but it is leaner and milder; add a teaspoon of oil if it looks dry, and still cook it to 165°F (74°C), the safe temperature for poultry, rather than the ground-meat temperature specified for beef or lamb.
- Control the heat gradually. Green chiles and chili powders vary a lot in strength. Start with a mild powder and omit the fresh chile if you are unsure; you can add cayenne or a little chopped chile at the end. Kashmiri chili powder contributes color and gentle warmth. Paprika is a useful substitute, though it will give less of the characteristic chile flavor.
- Let the spices bloom without scorching. Once the powdered spices enter the pan, stir continuously and keep the heat moderate. A dry, very hot pan can make them bitter. A spoonful of water helps if they begin to stick, and the tomatoes added in the next step stop the spice mixture from frying.
- Keep the texture in mind. Break up the meat as it browns for a fine, evenly coated keema. If you prefer a chunkier texture, leave some small pieces intact. Use a wide pan so moisture can evaporate; a narrow, crowded saucepan may leave the mince watery, in which case simmer it uncovered briefly at the end.
Serving Suggestions
Serve keema with steamed basmati rice, plain rice, or warm roti, chapati, or naan. Rice soaks up the tomato-spice sauce, while flatbread makes it easy to scoop up the mince and peas. For a fuller meal, add a simple cucumber and yogurt side, sliced onions with lemon, or a crisp green salad. A bowl of plain yogurt can also cool a spicy batch without changing the main curry.
For a relaxed meal with several dishes, offer the keema alongside dal, a vegetable sabzi, and rice or bread. Keep the mince fairly saucy if it will be eaten with rice; if serving it in flatbread or as a filling, simmer it uncovered until excess liquid has evaporated. Garnish just before serving so the cilantro stays fresh, and put lemon wedges on the side rather than adding all the acidity to the pan at once.
Variations
Make it more traditional in flavor: If you can find Kashmiri chili powder, use it in place of paprika for a redder color and mild warmth. Amchur, or dried mango powder, is another ingredient sometimes used in South Asian cooking for tang. It can replace some of the lemon juice, but it is less juicy and gives a dry, fruity sourness; add a small pinch, taste, and adjust. Neither ingredient is essential for this accessible version.
Change the vegetables: Diced potato is a common partner for mince. Add 1 small potato, peeled and cut into ½-inch (1 cm) cubes, with the tomatoes, and simmer until tender; you may need a few extra tablespoons of water and several more minutes. Finely chopped carrots or green beans can also be added with the tomatoes. For a less sweet result, use green beans instead of peas.
Make the sauce richer or milder: For a richer finish, stir in 2 tablespoons (30 ml) of plain yogurt off the heat, a little at a time, to reduce the chance of curdling. For a milder curry, omit the fresh chile and use paprika. If you want a drier, more concentrated keema, uncover the pan for the last few minutes and stir often so the mince does not catch on the bottom.
Use another ground meat: Ground chicken or turkey works, although the flavor and texture will be lighter than lamb or beef. Cook poultry mince to 165°F (74°C) as measured with a food thermometer. A plant-based mince can be substituted according to its package directions; add it when the recipe calls for the meat and adjust the simmer time to suit the product.
Storage and Reheating
Transfer leftover curry to a shallow, covered container and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-sized airtight containers for up to 3 months for best quality. Leave a little space at the top because the sauce may expand as it freezes. Thaw frozen portions in the refrigerator overnight, or use a microwave defrost setting and heat them promptly.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of water if the sauce has thickened in the refrigerator. Heat leftovers throughout to 165°F (74°C), checking with a food thermometer; the center should be steaming hot, not just the edges. Refrigerate any uneaten reheated portion promptly, and avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What does keema mean?
Keema, also spelled kheema or qeema, refers to minced meat in South Asian cooking and is also used for dishes made with it. Recipes differ: some are quite dry, some have a saucy tomato base, and the seasonings and vegetables vary. This version is a gently sauced keema with peas.
Can I make Indian mince curry ahead of time?
Yes. Cook the curry fully, cool it promptly, and refrigerate it in a covered container. The flavors settle as it rests, so it reheats well for a meal the next day. Reheat it until it reaches 165°F (74°C), adding a little water if needed to bring back a spoonable consistency.
Why is my mince curry watery?
Ground meat and tomatoes can release liquid, especially in a crowded or narrow pan. Simmer the curry uncovered for a few minutes, stirring regularly, until the sauce reduces. If the mince is still cooking, keep the heat gentle and check that it reaches the safe internal temperature before serving.
Can I use fresh peas instead of frozen?
Yes. Add shelled fresh peas at the same point as the frozen peas and simmer until tender, tasting as you go. Very small, young peas may need only a few minutes; larger or older peas may take longer. The goal is tender peas that still hold their shape, not a long boil that makes them mushy.
How can I make the curry less spicy?
Leave out the green chile and use mild paprika instead of a hot chili powder. If the curry is already too spicy, serve it with rice, bread, or plain yogurt, which softens the heat in each bite. Avoid adding a large amount of water to the pan to dilute spice, since that can make the sauce thin without removing the chile flavor.
Is this recipe gluten-free?
The ingredients listed are naturally gluten-free, but check the labels on packaged spices and any prepared accompaniment, particularly breads or spice blends, if gluten avoidance is important. Serve the curry with plain rice rather than wheat flatbread for a simple gluten-free meal.
Related
- Aloo Bharta Recipe with Mustard Oil and Green Chile
- Butter Chicken: A Traditional Indian Recipe
- Traditional Indian Food Plate: A Simple Thali Recipe
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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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