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Indian Keema Ground Beef Curry Recipe

Indian Keema Ground Beef Curry

It is not the height of summer yet, but the temperature is already unbearable hot. On days like these, I love preparing easy and quick dishes where I can spend as little time as possible in the kitchen.

This Indian keema ground beef curry is very easy to cook, using common ingredients such as onion, garlic, and ginger, and flavored with basic spices. You can serve the curry with rice or flatbread like naan or pita 🙂

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Ingredients for Indian keema curry

We will need ground beef, onion, ginger, garlic, cilantro, oil, water/stock, cayenne powder, garam masala, cumin, coriander, turmeric, and salt to prepare Indian keema curry.

Ground beef or ground mutton (lamb)

Ground beef is easy to find in any grocery store in the US, so I choose ground beef for the recipe. But ground mutton/lamb is a more popular choice for keema curry, and you should use them if you can find them in your grocery store.

Oil, ghee, or butter

Ghee should be your first choice for keema curry. Otherwise, olive oil or butter is a good alternative.

Garam masala

There are many brands of garam masala, each brand has a slightly different composition of spices, but cinnamon, coriander, pepper, cumin, cloves, cardamom, and cloves are very common. I love Rani brand garam masala, and I use it when I cook Indian dishes, and also for preparing my homemade Japanese curry roux.

Water or stock

You will get the best flavor with beef stock. If you decide to use ground mutton/lamb, you can use mutton/lamb stock. Chicken stock is also a great alternative and is a better choice compared to water.

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Cooking and serving keema curry

Heat ghee/butter/olive oil in a frying pan over medium-high heat. Sauté garlic and ginger until fragrant, then add onion and cook until onion is translucent.

Add ground beef, stir and cook until no longer pink. Season with salt, cayenne powder, garam masala, cumin, coriander, and turmeric, mix well and cook for 2 minutes.

Add stock/water and bring to a boil. Reduce the heat to a medium. Cover partially, and simmer for 10 minutes, or until the sauce is almost dry. Turn off heat, stir in cilantro.

It is common to serve Indian keema curry with steamed rice or flatbreads such as naan. You can also use pita bread or tortillas instead of naan.

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