Keema Curry (Easy)

This easy keema curry is a fragrant one-pot dish that brings warmth, comfort, and an elegant touch of spice to your table.

When you’re craving an incredibly flavorful but fuss-free meal, then this one-pot keema curry is for you! This South Asian-style ground meat with peas is perfectly spiced, comforting, and satisfying. This recipe calls for spices such as garam masala, cloves, cardamom, and more. The best part is that this keema curry comes together in under 35 minutes.

Ingredients

• 3/4 pound ground lamb or beef (sub with ground chicken)
• 2 tablespoons vegetable oil of ghee
• 3 cardamom pods
• 1 large bay leaf
• 3-4 whole cloves
• 1 1/2 teaspoons grated fresh ginger (or ginger paste)
• 2 cloves garlic, minced
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon red chili powder (Kashmiri)
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1 large tomato, finely diced
• 1/2 cup frozen peas
• 1/2-2/3 cup warm water
• 1 handful of coriander leaves (cilantro) for garnish
• 1/2 red onion, chopped, for garnish
• Fresh lime wedges, for garnish

How to Make Keema Curry

• Bloom whole spices: Heat oil (or ghee) over medium heat in a large pot. Add the cardamom, bay leaf, and cloves to the oil, and cook them until fragrant, about 45 seconds.
• Add savory ingredients: Next, add the grated ginger and minced garlic and cook for 30 seconds. Stirring often.
• Add the thawed ground meat to the pot and cook for 4 minutes, making sure to break it up into small bits. Skim off rendered fat and discard.
• Rest of the ingredients: Stir in the diced tomato, salt, red chili powder, garam masala, and turmeric to the meat mixture. Cook for an additional 2 minutes, stirring often.
• Peas and simmer: Finally, add the frozen peas and warm water to the meat mixture. Stir through, reduce the heat to medium-low, and simmer the keema curry for 15 minutes.
• Serve: Remove from heat and let it stand for 5 minutes. Serve your desired amount topped with cilantro, diced red onion, and a spritz of fresh lime juice.
• Leftovers: Store leftover keema curry in an airtight container in the refrigerator for up to 4 days. Freeze individual portions for up to 2 months.

What to Serve With it

One of the best parts about keema is that it is incredibly versatile and pairs well with a range of sides. Here are some easy favorites:

• Rice: Soak up the sauce and spices with basmati rice.
• Naan, Roti, Parantha, or Rolls: Pair this keema curry with flatbread or fresh dinner rolls.
• Raita: Serve with a side of cooling cucumber and tomato raita.
• Red Onions and Lime Wedges: For a zesty crunch, top the keema curry with red onion or a pop of citrus flavor with a spritz or two of fresh limes.
• Mango pickle: This tart and spicy green mango pickle will add depth to each bite!

Keema Curry Recipe Variations

This keema recipe is versatile and can be adapted to suit your tastes

• Protein: Substitute lamb, beef, or chicken with ground turkey or plant-based meat substitutes.
• Potatoes: Use one peeled and diced russet potato in this recipe.
• Saucy: Add up to 1 cup of water and simmer longer for a looser consistency.
• Make it spicy: Add chopped green chili to the curry as it cooks, or top it with sliced chilis before serving.
• Green Leafy Vegetables: Stir in 1 cup chopped kale or baby spinach during the last 5 minutes of cooking.

More Recipes to Enjoy!

• Garam Masala Lamb Chops
• Delicious Spinach Pakora
• Middle Eastern Kofta Meatballs
• Lemon-Shallot Peal Couscous
• Easy Masala Chicken Breasts

Keema Curry (Easy)

This easy keema curry is a fragrant one-pot dish that brings warmth, comfort, and an elegant touch of spice to your table in just 30 minutes.

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Servings 6 servings

Ingredients

  

• 3/4 pound ground lamb or beef sub with ground chicken
• 2 tablespoons vegetable oil of ghee
• 3 cardamom pods
• 1 large bay leaf
• 3-4 whole cloves
• 1 1/2 teaspoons grated fresh ginger or ginger paste
• 2 cloves garlic minced
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon red chili powder Kashmiri
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1 large tomato finely diced
• 1/2 cup frozen peas
• 1/2-2/3 cup warm water
• 1 handful of coriander leaves cilantro for garnish
• 1/2 red onion chopped, for garnish
• Fresh lime wedges for garnish

Instructions

 

• Heat oil (or ghee) over medium heat in a large pot.
• Add the cardamom, bay leaf, and cloves to the oil, and cook them until fragrant, about 45 seconds.
• Next, add the grated ginger and minced garlic and cook for 30 seconds. Stirring often.
• Add the thawed ground meat to the pot and cook for 4 minutes, making sure to break it up into small bits. Skim off rendered fat and discard.
• Stir in the diced tomato, salt, red chili powder, garam masala, and turmeric to the meat mixture. Cook for an additional 2 minutes, stirring often.
• Finally, add the frozen peas and warm water to the meat mixture. Stir through, reduce the heat to medium-low, and simmer the keema curry for 15 minutes.
• Remove from heat and let it stand for 5 minutes.
• Serve your desired amount topped with cilantro, diced red onion, and a spritz of fresh lime juice.