This Hairy Bikers keema curry recipe is made with lean beef mince, onions, garlic, ginger, and warming spices including cumin, coriander, and turmeric. The thick tomato sauce is finished with peas and a spoonful of yoghurt for a creamy finish. Ready in 55 minutes and serves 4.
I make a big batch of this most weekends and freeze half for busy midweek dinners. It is one of those recipes that actually tastes better the next day.
Keema Curry Ingredients
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp freshly grated ginger
- 500g lean beef mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp chili powder, or to taste
- 1 tbsp tomato purée
- 200g chopped tinned tomatoes
- 100ml water
- 100g frozen peas
- 1 tbsp natural yogurt
- Fresh coriander, for garnish
- Salt and freshly ground black pepper
How to Make Keema Curry
- Cook the onion: Heat the oil in a large pan over medium heat. Add the chopped onion and cook for 5 to 6 minutes until softened and starting to brown.
- Add the aromatics: Add the crushed garlic and grated ginger. Stir for 1 minute until fragrant.
- Brown the mince: Add the beef mince, breaking it up with a wooden spoon. Cook for about 5 minutes until browned all over.
- Toast the spices: Add the cumin, coriander, turmeric, and chilli powder. Stir well to coat the mince and cook for 1 minute.
- Build the sauce: Stir in the tomato purée and cook for 1 minute. Add the tinned tomatoes and water, stir well, and bring to a simmer.
- Simmer: Reduce the heat, cover the pan, and let it simmer for at least 20 minutes. The longer it simmers, the thicker and richer the sauce becomes.
- Add the peas: Stir in the frozen peas and cook for 2 to 3 minutes until heated through.
- Finish with yoghurt: Remove from the heat and stir in the natural yoghurt. Garnish with fresh coriander and serve.
What Is the Secret to a Great Keema Curry?
- Use lean mince: Lean beef mince keeps the curry from becoming greasy. If using a fattier mince, drain off the excess fat after browning.
- Toast your spices: Cooking the spices in the hot pan for a minute activates their oils and builds a deeper flavour. Do not skip this step.
- Give it time: The longer the keema simmers, the thicker and richer the sauce becomes. If you have the time, let it cook for a full hour.
- Add yoghurt off the heat: Stir the yoghurt in after you have taken the pan off the heat. This stops it from splitting and gives a smooth, creamy finish. If you enjoy mince curries, try the Hairy Bikers Chicken Curry for a lighter version with the same spice base.
What Should You Serve on the Side?
Fluffy basmati rice is the classic choice for soaking up the thick sauce. Warm naan bread or chapatis also work well for scooping.
A cool cucumber raita made with yoghurt, cucumber, and a pinch of cumin makes a refreshing contrast. For a bigger spread, add a Hairy Bikers Chicken Balti alongside for variety.
Does This Freeze Well?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium heat, adding a splash of water if the sauce has thickened.
Keema freezes brilliantly for up to 3 months. Defrost overnight in the fridge and reheat thoroughly until piping hot. Add the peas fresh when reheating if you prefer them with more bite.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 35g
Frequently Asked Questions
What is keema? Keema is a South Asian dish made with minced meat, spices, and tomatoes. The word simply means “minced” in Urdu and Hindi, and it can be made with beef, lamb, chicken, or turkey.
What are common mistakes in keema curry? The biggest mistake is not browning the mince properly before adding liquid. Take time to get a good colour on the meat, and always toast your spices for at least a minute to build depth of flavour.
Can I use lamb mince instead of beef? Yes, lamb is the traditional choice for keema and gives a richer, slightly gamier flavour. Turkey mince also works well for a leaner option.
Can I make keema curry ahead of time? Yes, and it actually tastes better the next day as the spices develop. Cook the full recipe, cool, and store in the fridge. Add the peas fresh when you reheat.
Try More Recipes:
- Hairy Bikers Chicken Curry Recipe
- Hairy Bikers Chicken Balti Recipe
- Hairy Bikers Chicken Korma Recipe
Hairy Bikers Keema Curry Recipe
Description
This keema curry recipe uses lean beef mince, tomatoes, peas, and warming spices with a creamy yoghurt finish. Ready in 55 minutes and serves 4.
Ingredients
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and cook for 5 to 6 minutes until softened and starting to brown.
- Add the crushed garlic and grated ginger. Stir for 1 minute until fragrant.
- Add the beef mince, breaking it up with a wooden spoon. Cook for about 5 minutes until browned all over.
- Add the cumin, coriander, turmeric, and chilli powder. Stir well to coat the mince and cook for 1 minute.
- Stir in the tomato purée and cook for 1 minute. Add the tinned tomatoes and water, stir well, and bring to a simmer.
- Reduce the heat, cover the pan, and simmer for at least 20 minutes until the sauce is thick and rich.
- Stir in the frozen peas and cook for 2 to 3 minutes until heated through.
- Remove from the heat and stir in the natural yoghurt. Garnish with fresh coriander and serve.
