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Keema Curry

Keema curry is a rich and flavorful dish made with ground meat and an aromatic blend of spices, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine South Asian
Servings 4 servings

Equipment

  • Large Heavy-Bottomed Pan
  • Wooden Spoon

Ingredients
  

Main Ingredients

  • 500 grams Ground Meat (lamb or beef) Preferably minced finely for a smoother texture.
  • 2 tablespoons Cooking Oil Vegetable or canola oil works well for sautéing.
  • 1 large Onion, finely chopped Adds sweetness and depth to the base.
  • 2 medium Tomatoes, chopped Provides acidity and balances the richness of the meat.
  • 3-4 cloves Garlic, minced For aromatic flavor.
  • 1 inch Ginger, grated Adds warmth and a slight heat.
  • 2-3 Green Chilies, slit Adjust based on spice preference.
  • 1 teaspoon Cumin Seeds For an earthy, warm flavor.
  • 1 teaspoon Coriander Powder Adds a citrusy note.
  • 1 teaspoon Cumin Powder Enhances the overall depth.
  • 1 teaspoon Garam Masala A blend of spices that adds warmth.
  • 1 teaspoon Turmeric Powder For color and mild flavor.
  • to taste Salt Enhances all flavors.
  • 1 cup Water To help in cooking the meat and creating the gravy.
  • 1 bunch Fresh Cilantro Leaves, chopped For garnish and fresh flavor.
  • optional Peas or Diced Potatoes For added texture and nutrition.

Instructions
 

  • Heat the cooking oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  • Add the finely chopped onions to the pan and sauté for about 5-7 minutes, or until golden brown.
  • Stir in the minced garlic, grated ginger, and slit green chilies. Cook for an additional 2-3 minutes.
  • Add the chopped tomatoes to the pan and cook until they break down and become soft, around 5-7 minutes.
  • Add the ground meat to the pan, breaking it up with a wooden spoon. Cook for about 10 minutes, stirring frequently until browned.
  • Add the turmeric powder, coriander powder, cumin powder, and salt. Stir to coat the meat evenly and cook for an additional 5 minutes.
  • If adding peas or diced potatoes, include them now. Pour in the cup of water, stir well, and bring to a gentle simmer. Cover and cook for 15-20 minutes.
  • Once the meat is tender and the gravy has thickened, sprinkle garam masala over the top and cook for another 2-3 minutes.
  • Remove from heat and garnish with fresh chopped cilantro leaves. Serve hot with naan, rice, or your choice of bread.

Notes

Keema curry can be made ahead of time and stored in the refrigerator for up to three days. The flavors deepen as it sits.
Keyword Comfort Food, Easy