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Beef
Spiced Beef Keema
Spiced beef keema is a loose minced-meat curry with peas and a concentrated tomato-onion base. It should remain moist and easy to spoon, with separate small pieces of beef rather than a compact block. Peas add sweetness and colour near the finish.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Break up the mince before it forms large lumps in the pan. Use ripe tomatoes or allow extra reduction for watery ones. Frozen peas need only the cooking specified to heat through and become tender.
Cook the onion and aromatics, brown and separate the mince, then reduce the tomato-spice mixture. Add measured water for a short simmer and verify ground beef reaches 71°C. Add peas late enough to keep their colour.
If keema is dry and crumbly, loosen with a little hot water and check seasoning again. If it is soupy, reduce uncovered before adding the finishing herbs. Large rubbery clumps are best prevented by breaking the mince up early.
About This Recipe
Spiced beef keema is a loose minced-meat curry with peas and a concentrated tomato-onion base. It should remain moist and easy to spoon, with separate small pieces of beef rather than a compact block. Peas add sweetness and colour near the finish.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Wide saucepan
- ✓ Wooden spoon
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Start the masala: Heat oil in a wide saucepan. Add cumin seeds for 20 seconds, then onion and cook for 8–10 minutes.
- Add aromatics: Stir in ginger and garlic for 1 minute, followed by ground coriander, turmeric and chilli.
- Brown mince: Add beef, breaking it into small pieces with a spoon. Cook for 7–8 minutes until the released liquid mostly evaporates.
- Simmer: Add tomatoes, salt and water. Simmer partly covered for 20 minutes, stirring so the mince does not catch.
- Add peas: Stir in peas and garam masala and cook for 5 minutes. Confirm the mince reaches at least 71°C.
- Finish: Reduce uncovered if too wet, taste the seasoning and add coriander. Serve with bread or rice prepared separately.
Chef Notes & Tips
Keema should be moist but not swimming in water. Add peas near the end to keep their colour and texture.
Ingredient choices: Break up the mince before it forms large lumps in the pan. Use ripe tomatoes or allow extra reduction for watery ones. Frozen peas need only the cooking specified to heat through and become tender.
Cooking control: Cook the onion and aromatics, brown and separate the mince, then reduce the tomato-spice mixture. Add measured water for a short simmer and verify ground beef reaches 71°C. Add peas late enough to keep their colour.
If something goes wrong: If keema is dry and crumbly, loosen with a little hot water and check seasoning again. If it is soupy, reduce uncovered before adding the finishing herbs. Large rubbery clumps are best prevented by breaking the mince up early.
Ingredient Substitutions
- ↔ Beef mince → lamb mince
- ↔ Peas → small cooked potato cubes
- ↔ Fresh tomatoes → canned chopped tomatoes
Food Safety & Doneness
Cook ground beef, lamb or pork to at least 71°C; any ground poultry needs at least 74°C. Follow a higher target when specified for a stuffed dish. Never taste raw mince.
Serving & Plating
Serve with rice or flatbread and spoon the peas evenly through each portion. Add coriander at the table if diners want a fresher finish.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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