Keema Curry
- Jess Add Spice
- Nov 2, 2021
- 2 min read
Updated: Nov 9, 2021
Keema is an Indian term for minced lamb, beef or mutton. This one pot Keema curry is accompanied with peas and can be quickly cooked up to serve alongside Rice, Roti, Naan, or another choice of bread, Children love dunking their bread into this dish and you won't have to repeat, "Eat your peas please!!"
Ingredients:
• 1 lb. ground lamb or ground beef
• 2 sprigs of curry leaves
• 1 medium red onion, chopped
• 2 tsp chopped garlic
• 1–2-inch piece of ginger, finely chopped
• 1 green chili, finely chopped
• 1 ½ tsp salt
• 1 ½ tsp ground black pepper
• 1 cinnamon stick
• ½ tsp to 1 tsp of mustard seeds
• ¼ tsp of turmeric powder
• 1 tsp paprika
• 1 Tbsp garam masala powder
• 1 Tbsp coriander powder
• 1 tsp red chili powder
• 1 Tbsp mutton masala powder (from Indian grocery store, i.e., Eastern brand)
• 1 cup of crushed tomatoes
• 2 tsp Patak’s mild curry paste
• 2 cups of no sodium beef broth
• ½ cup water (optional)
• 1 cup frozen peas
• 1 Tbsp coriander leaves (garnish)
• ½ tsp juiced lemon
• ¼ to ½ cup of olive oil
Recipe:
• Heat a Dutch oven or heavy bottom nonstick pot to medium-high heat and coat the bottom of the pot with olive oil. The amount of oil used depends on the size of the pot, so adjust this amount accordingly.
• Add mustard seeds and allow the seeds to pop with the lid on the pot.
• Once the mustard seeds stop popping, add a cinnamon stick to the pot along with onions, ginger, curry leaves, and green chilies.
• Sauté this mixture until the onions are translucent and the color of the ingredients appears more vibrant. Add the garlic and sauté for another 2 minutes.
• Start adding the combination of spices: turmeric powder, paprika, garam masala, coriander powder, red chili powder, and mutton masala powder.
• Sauté the spices into the onion mixture until it’s uniformly combined, at medium-low heat so that the spices do not burn.
• Add the curry paste and crushed tomatoes and mix to combine.
• Continue to mix in the ground lamb or ground beef and break up the meat to combine with the onion/spice mixture. Raise the heat back to medium-high heat to continue cooking.
• Once uniformly combined, add the beef broth, salt, and ground black pepper. Mix and cook the meat for 30-45 minutes.
• Check-in on the Keema Curry, occasionally, throughout the cook time and stir to ensure the meat is cooked and the curry is at the desirable consistency.
• If the consistency is too thick add water in small amounts until the consistency is just right. If the consistency is too thin, keep the lid of the pot ajar and cook until consistency is just right.
• Within the last 10 minutes of cook time, add the frozen peas and finish cooking the curry.
• Once the curry is finished cooking through, turn the heat off and add the lemon juice and stir.
• Add the coriander leaves for garnish atop the curry and serve! Enjoy this delicious Keema curry with a side of rice or choice of bread, like Naan or Roti.
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