Introducing this delicious and easy keema curry recipe made with lean minced beef (ground beef) and peas.
This mild keema mince recipe is not only easy to make but also serves as a fantastic introduction to the world of curry. Originating from the Indian subcontinent, it's perfect for making a double batch and freezing the leftovers for later use.
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Known traditionally as Keema Matar, this minced beef dish is a staple in our weekly meal plan.
What makes this curry particularly appealing is its use of ready-made curry paste instead of whole spices, allowing for a quick preparation time of under 30 minutes. It’s the perfect solution for busy weeknight dinners!
👩🍳 Love keema curry? Check out my healthier turkey mince curry and slow cooker keema curry too.
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✔️ Why should you try it?
- With the use of ready-made curry paste, this dish is easy to prepare, even for those who are new to cooking.
- This keema curry recipe can be served with rice, naan bread, or even used as a filling for samosas, making it a versatile dish that can be enjoyed in many different ways.
- If you're new to Indian cuisine, Keema curry is a great way to introduce yourself (or your kids) to the world of curry. It's not too spicy and has a familiar texture that's similar to other minced beef dishes.
- It's a great option for meal planning as it can be made in a large batch and frozen for later use. This means you can have a delicious and nutritious meal ready to go on busy days.
This is so awesome! Tastes so good and really easy to make!⭐⭐⭐⭐⭐
- Toni
🥘 Ingredients
Onion - 1 medium onion, finely chopped.
Garlic - 2 cloves, minced (feel free to add a third clove for extra flavour).
Fresh Ginger - 2 cm piece, peeled and grated. Alternatively, use about 1 heaped teaspoon of jarred lazy ginger.
Curry Paste - 3 tablespoons of mild curry paste (such as Korma). For a spicier kick, opt for Madras curry paste.
Minced Beef - 500g of lean minced beef (5% fat). You can also substitute with lamb mince for a different flavor.
Passata - 400g of passata to create a rich tomato curry sauce. If you prefer a chunkier texture, use a can of chopped tomatoes instead.
Peas - 200g of frozen peas or petit pois.
Mango Chutney - 2 tablespoons of mango chutney to balance the acidity of the tomato passata with a touch of sweetness.
🔪 Instructions
How to make keema curry in four simple steps!
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat 1 tablespoon of oil in a shallow casserole or frying pan and cook the onion, garlic, and ginger on a medium heat until soft. This should take about 4-5 minutes. Add the curry paste and cook for 1 minute.
Two: Turn the heat up and brown the minced beef until it has changed colour.
Three: Add the passata, peas, and mango chutney and mix everything together with a wooden spoon.
Four: Simmer for 10-15 minutes, season, and serve with rice and naan bread.
🍴 Serving suggestions
Some popular serving suggestions include steamed rice, naan bread, or roti.
For a fun twist, use the Keema curry as a filling for samosas.
To balance out the spiciness of the curry, serve it with a side of raita, a yogurt-based dip.
The keema curry also goes well with homemade pilau rice or turmeric rice and vegetarian curries like my creamy halloumi curry or chickpea and spinach curry.
📖 Variations
- Substitute the minced beef with a vegetarian alternative such as soy mince, Quorn mince, or lentils. This is a great option for vegetarians or those looking to reduce their meat intake.
- Swap out the minced beef for minced chicken, minced lamb, or minced turkey to create a lighter version of the dish.
- Make it creamy and add 200ml of coconut milk and reduce the passata to 200ml.
- Adjust the spice level if you like things hot! Add 1 chopped fresh red chilli or 1 teaspoon of chili flakes with the onion and garlic, and use a hot curry paste or curry powder like madras.
- Add some vegetables, such as potatoes, carrots, or peppers, to the Keema curry to make it a more balanced meal.
- Garnish with chopped coriander or mint leaves.
🥡 Storage
Store - allow the mince and pea curry to cool down to room temperature before transferring it to an airtight container. You can store it in the fridge for up to 3 days.
Reheat - you can reheat it on the hob or in the microwave, making sure to stir it occasionally to ensure even heating.
🧊 Suitable for freezing?
Place the cooled beef keema in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge and then reheat in the microwave until piping hot.
❓ FAQS
Keema essentially translates to minced meat in Urdu, although the word 'keema' is in fact Turkish in origin. Traditionally mutton was used, but in the UK minced lamb or beef is more usual.
Rice and naan bread are the usual accompaniments to keema. The keema mix can also be used to fill samosas and Indian bread (e.g. keema paratha).
Yes, you can definitely cook Keema curry in a slow cooker! Simply follow the recipe as usual, but instead of cooking it on the hob, transfer the ingredients to a slow cooker and let it cook on low heat for 6-8 hours or on high heat for 3-4 hours.
For this Keema curry recipe, it's best to use lean minced beef or steak mince, which has a lower fat content than regular minced beef. This will help to keep the dish from becoming too greasy and will allow the flavours of the spices to shine through. You can also use minced lamb or minced chicken if you prefer, but make sure to adjust the cooking time accordingly as they may cook faster than beef.
😋Related recipes
Here are some more Indian-inspired recipes to try:
- Creamy Halloumi Curry
- Chicken Pathia
- Prawn Bhuna
- Easy Lamb Balti
- Mango Chutney Chicken Curry
- Sweet Potato and Lentil Curry
- Mild Chicken Curry for Kids
- Spinach and Chickpea Curry
- Cauliflower and Lentil Curry
- Slow Cooker Chicken Korma
More easy minced beef recipes
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Recipe
Easy Keema Curry Recipe
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 2 Garlic Cloves finely chopped
- 2 cm Fresh Ginger peeled and grated
- 4 tablespoon Curry Paste I use Korma
- 500 g Lean Minced Beef
- 150 g Frozen Peas
- 400 ml Passata or use a tin of chopped tomatoes
- 3 tablespoon Mango Chutney
- Salt and Pepper
Instructions
- In a shallow casserole heat the olive oil and fry the onion, garlic and ginger over a medium heat for about 4-5 minutes until soft. Stir in the curry paste and cook for 1 minute.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 2 cm Fresh Ginger, 4 tablespoon Curry Paste
- Turn the heat up and add the minced beef, breaking it up with a wooden spoon as it cooks. Cook until the beef turns from pink to brown.500 g Lean Minced Beef
- Add the peas, passata and mango chutney, turn the heat down to medium, and simmer for 10 minutes. Season to taste.150 g Frozen Peas, 400 ml Passata, 3 tablespoon Mango Chutney, Salt and Pepper
- Serve with rice and naan bread.
Gina
Such a wonderfully flavorful dish. The mango chutney is our favorite part for some sweetness. And it's so easy too!
Sara
Ready made curry pastes have a firm home in my pantry. It means I can whip up delicous meals in minutes like this! OMG how delcious.
Beth
This looks so delicious and tasty! My husband is going to love this recipe! I'm so excited to make this!
Toni Dash
This is so awesome! Tastes so good and really easy to make!
Zee
I have loads of mince in my freezer - I always run out of recipe ideas for it (and the hubby hates meat loaf and meatballs). This is worth trying out.
Bruce Preston
I first came across this fabulous dish over 30 years ago in an Indian in Tooting. I made it myself many years ago and lost the recipe. I have just
found your page/recipe and I'm off to town to get the ingredients. I'll
be making the vegetarian option to as well as the beef version. Rest assured I'll let you know how it turns out, hopefully with some pictures.
Thank you in advance for such a lovely simple recipe for a lovely dish