Keema Style Curry
Dive into the rich, aromatic world of Keema Style Curry, a comforting and flavorful one-pan dish that’s destined to become a staple in your recipe repertoire. Made with ground lamb or beef, this hearty curry is infused with bold spices like garam masala, cumin, and paprika, creating a deeply savory, spiced base. Juicy tomatoes and a touch of green chilies add brightness and just the right amount of heat, while tender peas bring a subtle sweetness to the dish. Perfectly balanced and irresistibly fragrant, this curry pairs beautifully with steamed rice, naan, or your favorite flatbread. Ready in under an hour, it’s a weeknight dinner hero that packs authentic flavor with minimal effort. Whether you're craving a classic Indian-inspired meal or exploring new bold flavors, this Keema Style Curry hits all the right notes.
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 2 medium, finely chopped Onion
- 5 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 medium, finely chopped Tomatoes
- 2 small, finely chopped (adjust to taste) Green chili
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon (optional) Red chili powder
- 1 cup Frozen peas
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon (or to taste) Salt
- 1 cup Water
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes until golden brown.
Stir in the garlic, ginger, and green chili, and cook for another 2 minutes, stirring frequently.
Add the chopped tomatoes and cook for 5-6 minutes until they soften and the oil starts to separate.
Stir in the coriander powder, turmeric powder, garam masala, paprika, and red chili powder (if using). Mix well with the tomato mixture to form a thick spice paste.
Add the ground lamb or beef to the pan and break it up using a wooden spoon or spatula. Cook for 8-10 minutes until the meat is browned and well-coated with the spice mixture.
Season the mixture with salt and add 1 cup of water. Reduce the heat to low, cover, and let it simmer for 15 minutes.
Add the frozen peas and cook for another 5-7 minutes uncovered, until the peas are tender and the curry has thickened to your liking.
Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 31.6 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3149 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
