Savory Keema Curry (Printable)

Aromatic ground meat curry with tomatoes, peas, and warming spices. Ready in 45 minutes.

# What You 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 (optional)

→ 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 (or to taste)
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

# How To Make It:

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.
09 - Serve hot, garnished with extra cilantro and lemon wedges.

# Expert Suggestions:

01 -
  • Ground meat absorbs spices faster than any other cut, so you get deep flavor in under an hour
  • One pan handles everything from browning to simmering—minimal cleanup maximum satisfaction
  • The peas add sweetness that balances the heat, making it universally appealing
02 -
  • If the oil starts separating from the meat too early while cooking, your heats too high—drop it down
  • The mixture will look dry before adding water but resist the urge to add liquid early—the tomatoes need that concentrated heat to break down properly
  • Ground meat releases more fat than you expect, so adjust oil if needed but dont eliminate it entirely
03 -
  • Chop your onions finely so they melt into the sauce rather than staying in distinct pieces
  • Grate ginger on the smallest holes of your box grater—it practically disappears into the curry
  • Let the keema rest for five minutes off the heat before serving—this lets the sauce settle and thicken slightly

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