Beef Keema


Although this ground-meat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chili-like keema with warm naan (Indian flatbread), if available, or pita.

Beef Keema
Photo: © Andrew Purcell


  • 2 tablespoons cooking oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon chopped fresh ginger

  • 1 1/2 pounds ground beef

  • 2 1/2 teaspoons ground coriander

  • 2 1/2 teaspoons ground cumin

  • 1/4 teaspoon fresh-ground black pepper

  • 1/2 teaspoon turmeric

  • 1/8 teaspoon cinnamon

  • 1 1/2 teaspoons salt

  • 1 pound boiling potatoes, peeled and cut into 1/2-inch pieces

  • 1 cup plain yogurt

  • 3/4 cup whole milk

  • 3/4 cup frozen petite peas

  • 1 1/2 teaspoons lemon juice

  • 1/2 cup chopped cilantro


  1. In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.

  2. Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.

  3. Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and cilantro.

Suggested Pairing

Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming.

Related Articles