I’m very fortunate to have cattle raising in-laws that keep us stocked with a pretty sweet supply of local beef. It sure helps keep our growing kiddos with seemingly insatiable appetites happy and fed! I’m also one who tires of the same old recipes night after night, so I’m always trying new ways and flavours to serve up our beef with. This recipe came to me from a random Pinterest search years ago when I was looking for new ideas for what to make with ground beef. This recipe really blew me away the first time I made it and I knew it would become a regular thing after that.
Admittedly, I had never heard of “keema” before this recipe. So, what is it? “Keema” means ground or minced meat in the Indian subcontinent. Keema often refers to ground beef, but also includes other meats like ground pork, lamb, poultry, mutton, and goat. It is commonly prepared in a curry dish with green peas or potatoes. Our Keema is going to be made with ground beef and peas. It is absolutely delicious and surprisingly easy to make!
Basically, we are going to sautés some onions, garlic, and ginger and add all of our lovely curry spices to the pan to really bloom them in the heat and oil. This recipe calls for garam masala, which I already have on hand from my Butter Chicken recipe. It’s so nice to have a jar full of homemade garam masala ready to go, I highly recommend making some yourself! Now that our spices are nice and fragrant, we brown the beef, add some tomatoes and simmer. We finish it off with green peas and a surprise splash of apple cider vinegar. The end result is the perfect balance of spice, acidity, and meaty flavour. It is fantastic with fresh cilantro, jasmine rice, and naan (the naan, either homemade or store-bought, is an absolute must in my opinion!!). As long as you can find gluten free naan, this whole meal is gluten and dairy free – bonus points!!!
So, for all of you out there in a recipe rut, I am so happy to share this meal to add to your rotation! If you give it a try, be sure to let me know how it went for you down in the comments or feel free to leave me any questions you might have. Talk to you soon 🙂
Keema (Ground Beef Curry with Peas)
Ingredients
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp ginger, dried or 1" fresh ginger peeled and minced
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala storebought or homemade
- 1/2 tsp ground cumin
- dash cayenne pepper
- 1 1/2 lbs lean ground beef
- 2-3 ripe tomatoes, chopped you can substitute a can of diced or crushed tomatoes if preferred
- sea salt and freshy ground pepper to taste
- 1 cup frozen peas
- 2 tsp apple cider vinegar
- 1/4 cup fresh cilantro, chopped optional garnish
Serve with:
- 6 naan breads omit or use gluten free naan for gluten free
- 2 cups rice, steamed
Instructions
- In a large skillet over medium low heat, melt the coconut oil. Add the onions and saute until translucent.
- Add the garlic and spices and saute for another minute or two, until fragrant. For homemade Garam Masala, use the recipe found in my Butter Chicken post.
- Add ground beef, breaking up with a wooden spoon. Saute until cooked through.
- Add the tomatoes, 1 cup of water, and salt and pepper to taste. Simmer for 10 minutes.
- Add frozen peas and cook for a few more minutes until tender.
- Stir in the vinegar and season to taste. If you like your curry on the spicy side you will want to add more Garam Masala, cayenne, and/or red chili flakes. Serve with fresh cilantro (really makes this dish pop!), rice, and warm naan bread.
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This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!
Lodge 12-inch Cast Iron Pan – My everyday go to, most used pan. I keep it on the stovetop because I use it so often there is no point in putting it away. I keep it nicely oiled and it is better than any non-stick pan I’ve ever had. It gives the best sear and I am happy knowing there are no weird chemicals or coating potentially going into our family’s food. The size is perfect for our large family. This is probably my number one staple piece of equipment in the kitchen.
Apple Cider Vinegar – Bragg’s is the most reliable brand of apple cider vinegar I’ve found. I love that it is organic and made “with the mother” so you’re getting all the benefits of associated with these strand-like chains of protein molecules. It’s great for salad dressings, homemade sauces, and bone broth. It’s also excellent for adding to soaked nuts and grains as it aids in the sprouting process.
Pink Himalayan Salt – I love that this salt is free from additives and contains 84 trace minerals, many of which we are unlikely to get from any other food source. Plus it tastes great! I use it in place of table salt in all of my recipes.
This was really good! Even the little people didn’t complain. Thanks for sharing!
That’s great to hear, glad you guys liked it 🙂 !!
This was a good switch up on my average beef recipes!
So glad to hear it! I like this one to mix it up as well 🙂
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Thats great! If you enjoyed it, would you mind changing your rating? The one star is the lowest and pulls down the whole rating of the recipe. Thanks!
Very tasty! I was looking for a recipe to use my ground beef up but in a different way and this fit the bill perfectly! Thank you!
Thats great to hear! We love this one too, nice to have something a bit more out of the ordinary when you eat a lot of ground beef 🙂
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