Savory Keema Curry (Printable)
Aromatic ground meat simmered with warming spices, tomatoes, and peas—ideal with rice or naan.
# What You'll Need:
→ Meats
01 - 1.1 lbs ground lamb or beef
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium tomatoes, chopped
06 - 1 cup frozen green peas
07 - 2 green chilies, finely chopped
→ Spices
08 - 1½ tsp ground cumin
09 - 1½ tsp ground coriander
10 - 1 tsp garam masala
11 - ½ tsp turmeric powder
12 - ½ tsp chili powder
13 - 1 tsp salt
14 - ½ tsp freshly ground black pepper
→ Pantry
15 - 3 tbsp vegetable oil
16 - ¼ cup water
→ Garnish
17 - 2 tbsp fresh cilantro, chopped
18 - Lemon wedges
# Directions:
01 - Heat oil in a large skillet or saucepan over medium heat. Add onions and sauté until soft and golden, about 6 minutes.
02 - Add garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
03 - Stir in ground cumin, coriander, turmeric, chili powder, and black pepper. Toast spices for 30 seconds.
04 - Add ground meat. Break up with a spoon and cook until browned, about 5–7 minutes.
05 - Stir in tomatoes and salt. Cook until tomatoes break down and oil begins to separate, about 5 minutes.
06 - Add water and frozen peas. Mix well.
07 - Cover and simmer on low heat for 10 minutes, stirring occasionally.
08 - Uncover, sprinkle garam masala and chopped cilantro. Stir and cook uncovered for 2 more minutes. Serve hot, garnished with extra cilantro and lemon wedges.
# Expert Hints:
01 -
- Its faster than takeout but tastes like it came from a kitchen where someone has been perfecting it for generations
- The leftover curry somehow tastes even better the next day when the spices have had time to really settle in and become friends
02 -
- Dont skip the step where you toast the spices in hot oil because that simple 30 seconds makes the difference between a good curry and an incredible one
- The oil separating from the tomatoes is your cue that the base has cooked properly and is ready for the next step
03 -
- Grating frozen ginger is so much easier than grating fresh so I keep a chunk in my freezer specifically for curries
- Taste and adjust your salt after the tomatoes have broken down since salt concentrates as the liquid reduces