Keema (Minced Curry)

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 pound ground beef
• 1 cup diced tomatoes
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Juice of 1/2 lime

Steps

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, ginger, cumin, coriander, turmeric, and chili powder, cooking for 1 minute.
4. 4 Add ground beef and cook until browned, breaking up any clumps.
5. 5 Stir in diced tomatoes and water. Simmer for 15 minutes.
6. 6 Stir in cilantro, salt, pepper, and lime juice. Adjust seasoning if needed.
7. 7 Serve hot with rice or naan.

Equipment

• Large skillet

Variations

• Add peas for extra texture and sweetness.
• For a vegan version, substitute with crumbled tofu or textured vegetable protein.

Substitutions

• If you don't have fresh cilantro, use parsley instead.
• Substitute lime juice with lemon juice in a pinch.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a richer flavor, use ground lamb instead of beef.
• Add a splash of water if the curry thickens too much during cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water.

Serving Suggestions

• Serve with steamed basmati rice or warm naan.
• Pair with a cooling cucumber raita.

FAQ