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–+ servings
keema curry, or minced meat curry in a blue glazed terracota bowl

Keema Recipe

Azlin Bloor
Homemade keema recipe the way my grandma used to make it in her kitchen in Singapore.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine South Asian
Servings 4
Calories 360 kcal

Ingredients
 
 

Aromatics and Vegetables
  • 1 large onion about 250 g (8.8 oz) pre peeled weight
  • 3 cloves garlic or 1 Tbsp garlic paste
  • 1 inch piece of ginger or 1 Tbsp ginger paste
  • 1 green chilli mild or hot, up to you
Vegetables and Herbs
  • 2 medium tomatoes
  • 1 medium potato waxy variety, see article
  • 2 sprigs curry leaves optional
  • 1 handful fresh or frozen peas petit pois are perfect
  • fresh coriander leaves to garnish
Dry Spices
  • 1 tsp cumin seeds
  • 3 Tbsp mild - medium curry powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala
Everything Else
  • 2 Tbsp vegetable oil (or ghee)
  • 500 g minced beef (10% fat is ideal) lamb will work too
  • 250 ml water
  • ½ tsp salt
  • 1 Tbsp tomato purée 
  • 1 Tbsp tomato ketchup optional, to finish

Instructions
 

Prep work

  • Peel the onion, garlic and ginger and drop into a food chopper, along with the green chilli.
    Process them to a fairly fine paste.
    No food processor? Chop them all up finely.
    1 large onion, 3 cloves garlic, 1 inch piece of ginger, 1 green chilli
  • Chop up the tomatoes into 8 pieces per tomato. Set aside.
    2 medium tomatoes
  • Peel and chop the potato into little cubes, about 1cm wide (less than ½in).
    1 medium potato
  • Finely chop the coriander leaves and set aside.
    fresh coriander leaves to garnish

Let's get Cooking

  • Heat oil in a pan over medium-low heat. Add cumin seeds and curry leaves (if using) and let them splutter, cooking for about 30 seconds.
    1 tsp cumin seeds, 2 Tbsp vegetable oil (or ghee), 2 sprigs curry leaves
  • Add chopped aromatics, increasing the heat to medium and fry for 2 minutes.
  • Add the curry powder and turmeric powder and stir for 30 seconds.
    3 Tbsp mild - medium curry powder, ¼ tsp turmeric powder
  • Increase the heat to medium-high. Tip in the minced meat to the pan and cook until it turns brown, breaking up any lumps with the ladle. This should take about 3 minutes.
    500 g minced beef (10% fat is ideal)
  • Once the meat is browned, add the tomatoes, potatoes, water, tomato purée and salt and mix well.
    250 ml water, 1 Tbsp tomato purée , ½ tsp salt
  • Bring to a simmer, cover, and let the meat and potatoes cook on low heat for 25 - 30 minutes. This will depend on the size and type of your potatoes.
  • When the keema is cooked, sprinkle the garam masala all over and stir well. Check seasoning and add more salt if necessary.
    ½ tsp garam masala
  • Sprinkle the chopped coriander leaves all over and serve with rice or any flatbread or baguette.

Nutrition

Calories: 360kcalCarbohydrates: 17gProtein: 27gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 461mgPotassium: 844mgFiber: 3gSugar: 4gVitamin A: 580IUVitamin C: 43mgCalcium: 50mgIron: 4mg
Keyword curry, keema, mince, minced meat
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