Keema Curry is a beloved staple in Indian cuisine, known for its comforting blend of spiced minced meat, aromatic herbs, and vibrant flavors. This recipe invites you to create a dish that can be as versatile as your cravings, allowing you to choose between succulent ground lamb, beef, or even deer for a unique twist. In just under 30 minutes, you’ll have a dish that can be served in various delightful ways—whether nestled in a warm paratha, scooped up with naan, or ladled over fluffy rice.
Cooking this curry is a straightforward yet rewarding process. Begin by sautéing the fragrant Usha’s Curry Starter, then layer in the spices that elevate the dish to new heights. As you fold in the meat, the rich aromas will fill your kitchen, promising a satisfying meal ahead. Simmering the mixture allows the flavors to meld beautifully, with the option to adjust the thickness and spice levels according to your preferences.
The beauty of this Keema Curry lies not just in its flavor but in its adaptability. Whether you prefer it drier for filling pastries or saucier for a comforting bowl, you can customize it to suit any occasion. Topped with sweet peas and fresh cilantro, the finished dish not only tastes amazing but looks vibrant and inviting, making it a feast for both the eyes and palate.
Perfect for sharing with family or impressing guests, this dish is more than just a meal; it’s an experience that brings people together. With a hint of spice and a rich, savory foundation, each bite tells a story of culinary tradition and warmth.
Keema Curry
Description
A delightful balance of savory and spiced, with a hint of warmth from aromatic spices and a touch of sweetness from fresh peas.
Ingredients
Instructions
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Heat the curry starter Crockpot, InstaPot or stovetop sauce pan on sauté mode or on medium-high heat.
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Sprinkle 2-4 Tbsp Keema Curry powder over the hot Curry Starter. Sauté adding water (up to 1/4 cup) if needed to keep mixture moist and simmering.
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Once the oil separates from the spice onion mixture, you can add raw ground beef, lamb or deer.
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Do not over-mix the onion spice mixture with the meat- simply fold in the spice mixture until it is combined with the meat as it cooks. Allow the ground meat to cook until pink is all gone… turning occasionally and chopping the large pieces apart with a spatula.
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Once the pink is all gone add 1-1.5 cup of water.
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Add 1-2 tablespoons of tomato paste.
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Stir. And simmer for 10-15 minutes.
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Now is when you need to taste and decide if you need more Kemma Curry Spice, more salt, more water, more tomato paste or turn up the heat by adding a pinch of Cayenne pepper to achieved your desired taste . (These are all variable depending on how you and your family like your food and what you are eating the Keema with.)
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Decide first how you’re going to serve your Keema …
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With Paratha like a taco, inside pastry dough as a Samosa…dry keema works best.
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If you are dipping Naan Bread or serving Keema Curry over a small dollop of rice, you will want more tomato based curry sauce so use the higher amounts of water, and tomato paste.
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Stuff Bell Peppers or for a spicy version Stuffed Pablano Peppers… you will want it with more curry sauce but maybe not so much liquid so add the 2 Tbsp of Tomato Paste and lower amounts of water (1 cup).
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First, Taste your Keema. Decide if the spice is enough or if it tastes anemic, add a teaspoon at a time of Keema curry powder until you get the desired taste, up to 3 teaspoons. Then adjust for spice (heat). If it is hot enough for you, add a little Indian Baydagi chili powder (Cayenne Pepper is a good substitute if you don't have Badagi chili powder).
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As well if The juice looks thin you may need to add another tablespoon of tomato paste…. deer meat may take even a second extra tablespoon.
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Then adjust for salt to your taste.
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If you are eating Keema In a paratha like taco, you wanted it to be dry not soupy. At the end of the cooking process, if it is too juicy, you should simmer off any extra water until you get the desired dry consistency.
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The amount of water should be correct in the stovetop method and the crockpot method. If you are using an InstaPot then you should add another half of a cup before you pressure cook. Set the InstaPot to non-vented and pressure cook on chili mode. Plan to remove the lid after releasing the pressure valve at the end of the designated cook time and simmer off all the extra water in sauce mode.
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If you are cooking in a crockpot set for four to 6 hours on low.
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If you are cooking stove top, simmer for 15 minutes and it is ready to eat. Crockpot and Insta pot are the preferred methods if you want your meat to be extra tender.
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Salt to taste!
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Stir in 1/4 cup frozen peas thawed in some hot water mixed with a tsp of sugar just before serving.
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Garnish with chopped cilantro.
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Enjoy!
Servings 4
- Amount Per Serving
- Calories 498.35kcal
- % Daily Value *
- Total Fat 31.33g49%
- Saturated Fat 9.61g49%
- Trans Fat 1.33g
- Cholesterol 80.51mg27%
- Sodium 574.68mg24%
- Potassium 1088.54mg32%
- Total Carbohydrate 36.35g13%
- Dietary Fiber 33.36g134%
- Sugars 2.7g
- Protein 28.95g58%
- Vitamin A 11.7 IU
- Vitamin C 4.95 mg
- Calcium 348.66 mg
- Iron 14.19 mg
- Vitamin D 0.11 IU
- Vitamin E 15.85 IU
- Vitamin K 66.05 mcg
- Thiamin 0.18 mg
- Riboflavin 0.31 mg
- Niacin 7.11 mg
- Vitamin B6 0.45 mg
- Folate 48.71 mcg
- Vitamin B12 2.42 mcg
- Phosphorus 417.78 mg
- Magnesium 181.22 mg
- Zinc 7.77 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegetarian option, substitute ground meat with lentils or textured vegetable protein.
Adjust the level of heat by varying the amount of Keema Curry powder and cayenne pepper according to your preference.