When it comes to satisfying weeknight dinners that come together fast but don’t skimp on flavor, Keema Curry is a true standout. This Easy Keema Curry is a one-pan wonder made with minced meat (traditionally lamb or beef), warming spices, and a savory tomato-onion base. It’s rich, aromatic, and utterly comforting, yet fast enough for a Tuesday night meal and flexible enough to scale up for meal prep or dinner parties.
In this in-depth guide, we’ll walk through how to make Keema curry that’s authentic in flavor yet streamlined for modern kitchens. Whether you’re serving it over rice, tucking it into naan, or spooning it onto a baked potato (trust us, it works), this is a dish that’s as versatile as it is delicious.
What Is Keema Curry?
Keema (sometimes spelled qeema or kheema) simply means “minced meat” in Hindi and Urdu. In Indian and Pakistani cuisine, keema curry typically features ground meat (often lamb or beef), onions, tomatoes, garlic, ginger, and a combination of earthy spices. Some versions include green peas, potatoes, or even hard-boiled eggs.
The result is a thick, spiced curry that’s more dry than soupy—making it perfect for scooping with flatbreads or spooning over grains. It’s hearty, quick-cooking, and deeply flavorful.
Choosing the Right Ingredients
To make a quick yet flavorful Keema curry at home, start with quality ingredients and balance of spices. Here’s what to focus on:
Meat
- Ground lamb: The traditional and richest-tasting choice. Go for 80/20 lean-to-fat ratio for the best flavor.
- Ground beef: More accessible and just as delicious. Choose 85/15 for a balance of richness and less grease.
- Ground chicken or turkey: Great for a lighter option, but may require a splash of oil and extra seasoning to keep it from drying out.
Aromatics
- Onion: Finely chopped and sautéed until golden—it’s the foundation of the flavor.
- Garlic and ginger: Freshly minced or grated is best. You can also use ginger-garlic paste to save time.
Tomatoes
- Fresh or canned diced tomatoes work well. Canned tomatoes give consistent results and deepen the curry’s richness.
- Tomato paste (optional): Adds depth and a hint of sweetness. Use sparingly.
Spices
The magic is in the spice blend, which should be well-balanced—not too hot, but warmly spiced:
- Ground cumin
- Ground coriander
- Garam masala
- Turmeric
- Red chili powder or cayenne (to taste)
- Optional whole spices: A bay leaf, cardamom pod, or cinnamon stick can add subtle depth.
Add-ins
- Green peas: A classic addition for color and sweetness. Use frozen for convenience.
- Diced potatoes: Add bulk and earthiness, but extend cooking time slightly.
- Green chilies: Optional, but great for adding fresh heat.
Recommended Equipment
- Heavy-bottomed skillet or sauté pan: You need something that distributes heat evenly and allows browning.
- Spatula or wooden spoon: For breaking up and stirring the meat.
- Microplane or grater: For fresh ginger and garlic, if not using a paste.
- Lid: Optional, but helpful if you’re simmering with potatoes or want to retain more moisture.
Shortcuts and Substitutions
This recipe is already streamlined, but here are a few ways to make it even easier or adjust it to what you have:
- Use pre-minced garlic and ginger or a store-bought ginger-garlic paste.
- Substitute canned crushed tomatoes if you want a saucier curry.
- No ground meat? Try with plant-based mince or chopped mushrooms and lentils for a vegetarian twist.
- Lacking spices? A tablespoon of curry powder in place of the individual spices can work in a pinch, though it won’t be as nuanced.
Meal Prep and Flavor Enhancement Tips
Keema curry actually tastes better the next day after the spices have had more time to meld. Here’s how to prep ahead and intensify the flavor:
- Brown your meat well. Don’t rush this step—the caramelization adds umami and body.
- Toast your spices. Add them after the meat has browned but before liquids. This releases their essential oils and intensifies their flavor.
- Simmer, even briefly. Even 10 minutes on low helps the ingredients come together.
Troubleshooting Common Issues
- Too oily? Spoon off excess fat after browning the meat, especially if using lamb or beef.
- Too dry? Add a splash of water or broth to loosen the mixture, especially when reheating.
- Too spicy? Stir in a spoonful of plain yogurt or coconut milk to cool it down.
- Not flavorful enough? Add a bit more salt and a pinch of garam masala at the end—it makes a huge difference.
Storage and Reheating
Fridge: Store cooled curry in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm in a skillet over medium heat with a splash of water or in the microwave in 1-minute increments, stirring in between.
Ingredients
For the Keema:
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 tablespoon ginger-garlic paste)
- 1 green chili, finely chopped (optional)
- 1 pound (450g) ground lamb or beef
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ to 1 teaspoon red chili powder or cayenne (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt (or to taste)
- 1 (14.5-ounce) can diced tomatoes (or 2 fresh tomatoes, finely chopped)
- ½ cup frozen peas (optional)
- 2 tablespoons chopped cilantro, for garnish
- Juice of ½ lime or lemon (optional)
Optional Add-ins:
- 1 small potato, diced small (simmer until soft with the meat)
- 1 tablespoon tomato paste (for extra richness)
- Whole spices (1 bay leaf, 1 cardamom pod, 1 small cinnamon stick)
Instructions
- Sauté the aromatics:
Heat oil or ghee in a large skillet over medium heat. Add the chopped onion and sauté for 5–7 minutes, until golden and soft. Add the garlic, ginger, and green chili (if using) and cook for another 1–2 minutes, stirring frequently. - Brown the meat:
Add the ground lamb or beef and break it up with a spoon. Cook for 6–8 minutes, until browned and no longer pink. Spoon off excess fat if needed. - Add the spices:
Stir in cumin, coriander, turmeric, chili powder, garam masala, and salt. Cook for 1–2 minutes to bloom the spices and coat the meat. - Add tomatoes:
Stir in the diced tomatoes (and tomato paste if using). Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and the flavors meld. - Add peas (and potatoes if using):
Stir in the frozen peas (and diced potatoes if using). Cover and simmer an additional 5–10 minutes, or until the potatoes are tender and the peas are heated through. - Finish and serve:
Taste and adjust salt and spices as needed. Add lime juice and chopped cilantro just before serving.
Serving Suggestions
- With rice: Steamed basmati or jeera rice is perfect.
- With flatbread: Scoop with naan, roti, or paratha.
- In a wrap: Use leftovers in a tortilla or roti wrap with yogurt and salad.
- Stuffed in potatoes or buns: Spoon over baked potatoes or into toasted buns for a fusion-style keema sloppy joe.
Variations
- Keema matar: The classic version with green peas.
- Keema aloo: Add diced potatoes for a heartier version.
- Egg keema: Stir in chopped hard-boiled eggs at the end.
- Vegan keema: Use lentils, mushrooms, or plant-based ground meat instead of animal protein.
Final Thoughts
This Easy Keema Curry is everything you want in a weeknight dinner—flavorful, filling, and done in under 45 minutes. With its warm spices, meaty texture, and adaptable base, it’s a dish you’ll come back to again and again. Whether you’re making a traditional Indian meal or simply looking to mix up your dinner rotation, keema curry is a deeply satisfying choice that proves simple meals can still be incredibly special.
