Ready in: 1 hour · Serves: 4-6 · Technique: Stovetop · Storage: Up to 3 days in the fridge, 3 months in the freezer.
Quick Answer
This Beef Keema Mince Curry is a savory, comforting dish that is perfect for chilly autumn gatherings, combining minced beef with aromatic spices for a delightful meal.
Living in New York City, I'm always looking for dishes that warm my heart and home amid the hustle and bustle, especially as the leaves turn and the air fills with that crisp autumn chill. One such dish that never fails to deliver on flavors, warmth, and comforting vibes is this Beef Keema Mince Curry. Perfect for feeding friends and family over Thanksgiving and Christmas gatherings, this curry not only brings delight to your palate but also fills your kitchen with the most delicious aromas that can entice anyone in from the cold.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Hearty and comforting: Perfect for warming up on chilly autumn evenings.
- Flavorful: A delightful blend of spices that tantalizes your taste buds.
- Great for gatherings: Ideal for feeding a crowd during holidays like Thanksgiving and Christmas.
- Easy to customize: Adjust the heat level and add veggies like peas for extra nutrition.
- Delicious leftovers: Perfect for wraps or baked potatoes, making meal prep a breeze.
Ingredients
Let's gather the essentials for this delicious Beef Keema Mince Curry.
Meat
- 500g minced beef (preferably grass-fed)
Vegetables and Aromatics
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit lengthwise (adjust to taste)
Spices
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 2 teaspoons coriander powder
Other
- 1 can (400g) chopped tomatoes
- Salt, to taste
- Fresh coriander, for garnish
- Lemon wedges, for serving
- Optional: Peas
How to Make Beef Keema Mince Curry (Step-by-Step)
Follow these simple steps to create a comforting Beef Keema Mince Curry that your loved ones will enjoy.
Step 1: Prep the Pan
In a 10-inch skillet, heat the vegetable oil over medium heat. As it shimmers, toss in the cumin seeds. You'll know they're ready when they sizzle and release their nutty aroma into the air-this is where the magic begins.
Step 2: Sauté the Aromatics
Add the finely chopped onions, stirring occasionally, until they turn a deep, golden brown. This process can take about 10-15 minutes, but don't rush it; the caramelization adds a richness that's essential to the curry.
Step 3: Add the Garlic and Ginger
Toss in the minced garlic and grated ginger, stirring for another minute until fragrant. You should be able to smell that beautiful balance of heat and sweetness.
Step 4: Incorporate the Spices
Now, it's spice time! Add the turmeric, garam masala, coriander powder, and the slit green chilies. Stir continuously for about a minute until the spices release their aromatic flavors.
Step 5: Bring in the Beef and Tomatoes
It's time for the beef-the pièce de résistance! Add the minced beef to the pan, breaking it up with a wooden spoon as it cooks. Once it's brown and caramelized, pour in the chopped tomatoes. Combine well and season with salt to taste.
Step 6: Let it Simmer
Reduce the heat to low, cover the skillet, and let it simmer for about 25-30 minutes. The mixture will thicken, and the flavors will meld together wonderfully. Keep an eye on it; you want it to have a slight jiggle in the center when it's ready, signaling a beautifully tender curry.
Step 7: Add the Peas (Optional)
If using, stir in frozen peas five minutes before finishing. They'll add a lovely pop of color and extra sweetness.
Step 8: Garnish and Serve
Sprinkle freshly chopped coriander on top and serve with lemon wedges. The zest from the lemon elevates the dish, providing a delightful contrast to the richer elements.
Common Mistakes to Avoid
- Skipping the sautéing time: Rushing the caramelization of onions can lead to a lack of depth in flavor.
- Overcooking the beef: Minced beef can become tough if cooked too long; cook just until browned and combined with spices.
- Not adjusting the spices: Everyone has a different heat tolerance; taste as you go, especially with green chilies.
Tips and Tricks for Success
- Serve this beef keema with fluffy basmati rice or warm naan for a delightful meal.
- Consider pairing with a cooling cucumber raita to balance the spices if your dining companions are sensitive to heat.
- Leftovers make for excellent filling in wraps or as a topping for baked potatoes.
Variations
- Substitute minced chicken or turkey for a lighter option.
- Add diced potatoes for a heartier version.
- Incorporate other vegetables like carrots or bell peppers for added nutrition and color.
How to Serve
- Serve hot with fresh lemon wedges on the side.
- Garnish with freshly chopped coriander.
- Accompany with a side of yogurt or raita for a cooling effect.
Make Ahead and Storage
- Make Ahead: Prepare the beef keema a day in advance. Allow it to cool completely before storing in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Reheating: Reheat on low heat in a skillet or in the microwave, adding a splash of water if it appears dry.
- Freezing: Freeze portions for up to three months. Thaw overnight in the fridge before reheating.
Recipe Notes / What I Learned
Cooking beef keema has taught me the importance of patience-especially with the onions. The caramelization process does wonders for the flavor profile, turning a simple dish into something extraordinary. Plus, I've realized that sharing these warm, aromatic meals with loved ones is what truly makes the holidays special.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 15g carbs · 20g fat
Recipe by:
A Cozy Beef Keema Mince Curry for Autumn Gatherings
Ingredients
Equipment
Method
- In a 10-inch skillet, heat the vegetable oil over medium heat. Add cumin seeds and wait for them to sizzle and release their aroma.
- Add finely chopped onions, stirring until they turn golden brown (about 10-15 minutes).
- Add minced garlic and grated ginger, stirring for a minute until fragrant.
- Add turmeric, garam masala, coriander powder, and slit green chilies. Stir for about a minute.
- Add minced beef, breaking it up as it cooks. Once browned, add chopped tomatoes and season with salt.
- Reduce heat, cover, and let it simmer for about 25-30 minutes until thickened.
- If using, stir in frozen peas five minutes before finishing.
- Garnish with freshly chopped coriander and serve with lemon wedges.
Notes
FAQs
1. Can I use a different type of meat for this curry?
Yes, you can substitute minced lamb or chicken for the beef, but adjust the cooking times accordingly since different meats require different cooking durations.
2. Is it possible to make this dish vegetarian?
Absolutely! You can replace the minced beef with a plant-based alternative, such as lentils or crumbled tofu, and adjust the spices to taste.
3. How can I make the curry less spicy?
To reduce the spiciness, you can omit the green chilies or decrease the amount. Additionally, using a milder curry powder can help balance the heat.
4. Can I prepare this curry in advance?
Yes, Beef Keema Mince Curry can be made ahead of time. It actually tastes better the next day as the flavors have more time to meld together.
5. What should I serve with Beef Keema Mince Curry?
This dish pairs well with fluffy basmati rice, warm naan, or even as a filling in wraps. A side of cucumber raita is also a great choice to cool down the spices.
