Keema Curry Ground Beef (Printable)

Flavorful ground beef simmered with tomatoes, peas, and aromatic spices. Ready in 30 minutes.

# What You'll Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 1 green chili, finely chopped
07 - 1 cup frozen peas

→ Spices & Seasonings

08 - 2 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1 tsp garam masala
13 - 1/2 tsp turmeric powder
14 - 1/2 tsp red chili powder
15 - 1 tsp salt
16 - 1/2 tsp ground black pepper

→ Liquids

17 - 1/3 cup water

→ Herbs & Garnish

18 - 2 tbsp fresh cilantro, chopped
19 - Lemon wedges

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
02 - Add chopped onion and cook for 3–4 minutes until soft and golden.
03 - Stir in garlic, ginger, and green chili. Sauté for 1 minute until fragrant.
04 - Add ground beef. Cook for 5–6 minutes, breaking up the meat with a spoon, until browned.
05 - Stir in ground coriander, cumin, garam masala, turmeric, chili powder, salt, and black pepper. Mix well to coat the meat evenly.
06 - Add diced tomatoes. Cook for 3–4 minutes until tomatoes soften and release their juices.
07 - Pour in water and bring to a simmer. Add frozen peas, cover, and cook for 5 minutes, stirring occasionally.
08 - Remove the lid and cook for another 2–3 minutes until the curry reaches desired consistency.
09 - Taste and adjust salt or spice levels if needed.
10 - Garnish with fresh cilantro and serve hot with rice, naan, or flatbread. Serve lemon wedges alongside.

# Expert Tips:

01 -
  • The spices bloom in stages, creating layers of flavor that taste like they simmered all day but actually come together in under 30 minutes
  • Ground beef absorbs spices beautifully, making this one of those rare weeknight dinners that feels special enough for company
02 -
  • The trick is in the onions—getting them properly caramelized before moving on makes the difference between okay and absolutely incredible
  • Letting the spices toast in the hot fat for just 30 seconds after adding them unlocks flavors that raw spice powder can never achieve
03 -
  • Fresh ginger makes such a difference here that it is worth the extra grating step
  • Do not overcrowd your pan or the beef will steam instead of brown—use a bigger pan than you think you need

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