Savory Keema Curry (Printable version)

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

# List of ingredients:

→ 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 vegetable oil in a large skillet or saucepan over medium heat. Add chopped onions and sauté until soft and golden, about 6 minutes.
02 - Add minced garlic, grated ginger, and chopped 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 wooden spoon and cook until browned, about 5-7 minutes.
05 - Stir in chopped tomatoes and salt. Cook until tomatoes break down and oil begins to separate, about 5 minutes.
06 - Add water and frozen peas. Mix well, cover, and simmer on low heat for 10 minutes, stirring occasionally.
07 - Uncover, sprinkle garam masala and chopped cilantro. Stir and cook uncovered for 2 more minutes.
08 - Serve hot, garnished with extra cilantro and lemon wedges.

# Expert Advice:

01 -
  • Ground meat absorbs spices more deeply than large cuts, meaning every bite carries maximum flavor
  • This curry comes together in under 45 minutes but tastes like it simmered for hours
  • Leftovers actually improve overnight, making it perfect for meal prep days
02 -
  • Getting your onions properly golden before adding spices is the secret that transforms this from good to restaurant quality
  • The oil separating from the tomatoes is your visual cue that the base has cooked enough to develop deep flavor
  • Ground meat releases more fat than other cuts, so you may need to adjust oil depending on your meat choice
03 -
  • Make a double batch and freeze portions for those nights when cooking feels impossible
  • Fresh garam masala makes a noticeable difference if you can find a recent batch
  • Letting the curry rest for 10 minutes before serving helps the flavors settle

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