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Keema Curry (Keema Matar)

January 21, 2021 by Lucy Parissi 8 Comments

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Easy Keema with Peas (Keema Matar). This ground beef (or lamb) curry is mild enough for the whole family and easy to make on the stove or your slow cooker. Serve with pilau rice and two ingredient flatbreads.

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What is Keema then?

Keema (or Kheema / Qeema) is a popular Indian dish made with minced meat, typically mutton or beef.

Keema is a sort of Indian version of spaghetti bolognese or chilli con carne – easy to prepare, super tasty and equally versatile.

You can use keema with peas in all sorts of family-friendly dishes, as a filling for samosas, as Cottage Pie filling or even to top jacket potatoes (<––– SO DELISH!) and pizza!

Beef Keema Pizza

Why is it a must make

• Beef Keema is Syn Free on Slimming World! That alone is enough to make it very popular with me and my husband.

• It’s a super speedy curry recipe that can be ready in 30 minutes – unless you make it in your slow cooker that is.

• Unlike many curry dishes it has the bare minimum of spices (just curry powder) or you can use your favourite curry paste if preferred.

• It freezes well so make a double batch and put some aside for when life gets hectic!

Close up on a bowl with pilau rice and beef keema curry garnished with coriander, red onion slices and lime slices

HOW TO MAKE KEEMA CURRY

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Slow Cooker Beef Keema

I love making keema curry in my slow cooker as the meat ends up incredibly soft. It cooks in around 3 hours which is speedy for a crockpot! If you have a slow cooker that allows for searing then this is a one-pot recipe.

STEP 1 Mist a large pan (or your slow cooker if it allows for searing) with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.

Onions, beef mince, curry powder and salt in a slow cooker

STEP 2 Add the garlic and ginger and brown for about 5 minutes. I use garlic and ginger paste for ease, but finely grated fresh garlic and ginger are even better.

STEP 3 Stir in the stock cube, tomato paste, passata (that’s tomato purée for those across the pond) and cinnamon stick. Transfer to slow cooker, cover and cook for 3 hours on HIGH setting.

STEP 4 Uncover, stir in frozen peas and cook for a further 10-15 minutes or until the peas are tender.

STEP 5 Discard the cinnamon stick, taste and season with salt and pepper, if needed. Scatter sliced chillies and fresh coriander leaves before serving with some lime wedges on the side.

STOVETOP METHOD

STEP 1 Mist a large pan with cooking spray (or use olive oil / ghee). Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.

STEP 2 Once the meat is well browned, add the tomato paste, passata, and cinnamon stick. Stir everything together, adding a little water if the pan is dry. Cook, uncovered, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender.

STEP 3 Discard the cinnamon stick, taste and season with salt and pepper, if needed.Scatter with sliced chillies and fresh coriander leaves before serving.

WHAT TO SERVE WITH BEEF KEEMA

  • Rice: delicious with my golden Pilau Rice or simple basmati rice. You can also serve over cauliflower rice for a low carb / keto option.
  • Naan bread or my easy yogurt flatbreads.
  • You can also serve over baked potatoes, to top flatbread or pizza, stuffed into brioche buns as Sloppy Joes… really anything goes!
Slimming World Beef Keema curry served with pilau rice

HAVE YOU MADE MY BEEF KEEMA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Keema Curry

Lucy Parissi | Supergolden Bakes
Easy and delicious Keema Curry (Keema Matar). This delicious curry can be made with beef or lamb mince and is mild enough for the whole family to enjoy!
4.67 from 3 votes
Print Rate
Course: Main
Cuisine: Indian
Keyword: Keema Curry Recipe, Keema with Peas, Slimming World Beef Keema
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Servings: 4
Calories: 296kcal
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Ingredients

  • olive oil cooking spray such as Fry Light
  • 2 onions peeled and finely chopped
  • 450 g (1 pound) lean beef mince lamb can also be used
  • 2 tbsp mild curry powder or hot if you like it spicy
  • 1 tsp salt
  • 1 tbsp garlic paste or minced garlic
  • 1 tbsp ginger paste or finely grated fresh ginger
  • 1 chicken or beef stock cube crumbled
  • 4 tbsp tomato paste
  • 250 ml (1 cup) passata tomato purée
  • 1 small cinnamon stick
  • 260 g (2 cups) frozen peas
  • 2 chillies sliced, to garnish
  • coriander (cilantro) leaves to garnish
  • salt and pepper to season
  • limes to serve

Instructions

Slow Cooker Beef Keema

  • Mist a large pan (or your slow cooker if it allows for searing) with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
  • Add the garlic and ginger and brown for about 5 minutes.
  • Stir in the stock cube, tomato paste, passata and cinnamon stick. Transfer to slow cooker, cover and cook for 3 hours on HIGH setting.
  • Uncover, stir in the peas and cook for a further 10-15 minutes.
  • Discard the cinnamon stick, taste and season with salt and pepper, if needed.
  • Scatter with sliced chillies and fresh coriander leaves before serving. Serve over rice, as a jacket potato filling, pizza topping or simply with some flatbread.

Stovetop Instructions

  • Mist a large pan with cooking spray. Add the onions, beef, curry powder and salt and stir well, breaking up the ground beef with a wooden spoon.
  • Once the meat is well browned, add the tomato paste, passata, and cinnamon stick. Stir everything together, adding a little water if the pan is dry.
  • Cook, uncovered, stirring occasionally, for about 20 minutes. Stir in the peas and cook a further 5 minutes or until tender.
  • Discard the cinnamon stick, taste and season with salt and pepper, if needed. Scatter with sliced chillies and fresh coriander leaves before serving.

Video

Notes

  • Replace the curry powder with a few tablespoons of your favourite curry paste.
  • Serve with pilau rice and easy flatbreads

Nutritional Info

Calories: 296kcal | Carbohydrates: 29g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1051mg | Potassium: 1206mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1308IU | Vitamin C: 74mg | Calcium: 90mg | Iron: 7mg
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Comments

  1. App developers India says

    September 19, 2016 at 4:45 pm

    After looking at a few of the blog articles on your site, I seriously appreciate your way of writing a blog.

    Reply
  2. Sylvia F. says

    September 11, 2016 at 2:19 pm

    Stunning photos! I love naan pizza, not a fan of lamb but I'm still trying my best to "like it" 🙂

    Reply
    • Lucy Parissi says

      September 12, 2016 at 11:40 am

      I didn't like lamb for the longest time but am now a huge fan. Butterflied leg of lamb is so versatile and cooks quickly. And lamb mince obviously

      Reply
  3. Becca @ Amuse Your Bouche says

    September 11, 2016 at 8:51 am

    Lucy, your photos are stunning as always! Love the idea of topping it with dollops of yogurt.

    Reply
  4. Janice Pattie says

    September 10, 2016 at 6:02 pm

    That's a superb looking pizza, I love the idea of the spicy lamb on the pizza. I love lamb it's so versatile and has enough flavour to take a lot of spice.

    Reply
  5. Kavey says

    September 05, 2016 at 12:24 pm

    Loving your keema naan pizza, it's so appealing, and beautifully photographed too!

    Reply
  6. Kavey says

    September 05, 2016 at 12:24 pm

    Loving your keema naan pizza, it's so appealing, and beautifully photographed too!

    Reply
  7. belleau kitchen says

    September 04, 2016 at 7:32 pm

    i'm so there right with you when it comes to repeat cooking of meals so any inspiration is welcome… and these pizzas are genius and beautiful!

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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