Savory Keema Curry (Printable)

Aromatic ground meat with warming spices, tomatoes, and peas

# What You Need:

→ Meats

01 - 1.1 lbs ground lamb or beef

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium tomatoes, chopped
06 - 1 cup frozen green peas
07 - 2 green chilies, finely chopped

→ Spices

08 - 1½ tsp ground cumin
09 - 1½ tsp ground cororander
10 - 1 tsp garam masala
11 - ½ tsp turmeric powder
12 - ½ tsp chili powder
13 - 1 tsp salt
14 - ½ tsp freshly ground black pepper

→ Pantry

15 - 3 tbsp vegetable oil
16 - ¼ cup water

→ Garnish

17 - 2 tbsp fresh cilantro, chopped
18 - Lemon wedges

# How-To Steps:

01 - Heat oil in a large skillet or saucepan over medium heat. Add onions and sauté until soft and golden, about 6 minutes.
02 - Add garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
03 - Stir in ground cumin, coriander, turmeric, chili powder, and black pepper. Toast spices for 30 seconds.
04 - Add ground meat. Break up with a spoon and cook until browned, about 5–7 minutes.
05 - Stir in tomatoes and salt. Cook until tomatoes break down and oil begins to separate, about 5 minutes.
06 - Add water and frozen peas. Mix well.
07 - Cover and simmer on low heat for 10 minutes, stirring occasionally.
08 - Uncover, sprinkle garam masala and chopped cilantro. Stir and cook uncovered for 2 more minutes.
09 - Serve hot, garnished with extra cilantro and lemon wedges.

# Expert Tips:

01 -
  • The spices bloom into something magical that makes your entire kitchen feel warm and welcoming
  • Ground meat cooks faster than cubed cuts, making this perfect for weeknight dinners when you want something extraordinary without the wait
02 -
  • Patience with the onions is non-negotiable because rushing this step leaves you with a raw onion flavor that never quite blends with the spices
  • Adding garam masala at the end preserves its delicate aromatic compounds that would otherwise disappear during long cooking
03 -
  • Grating ginger on a microplane releases more flavor than chopping and eliminates any fibrous pieces in the finished dish
  • Letting the oil separate from the masala before adding water is the visual cue that your base is properly cooked and developed

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