Ground Beef Curry (Keema Matar)
, Updated Mar 27, 2025
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Easy Ground Beef Curry (Keema Matar). This delicious 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.
What is Keema?
Keema (or Kheema / Qeema) is a popular Indian dish made with meat, typically mutton, lamb or ground beef.
You can use ground beef curry in all sorts of family-friendly dishes, as a filling for samosas, as Cottage Pie filling or even to top baked potatoes (<––– SO DELISH!) and pizza!
Why is it a must make
- Ground Beef Keema Curry 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 favorite curry paste if preferred.
- It freezes well so make a double batch and put some aside for when life gets hectic!
How to make Ground Beef 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 Instructions
- 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. I use garlic and ginger paste for ease, but finely grated fresh garlic and ginger are even better.
- 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.
- Uncover, stir in the frozen peas and cook for a further 10-15 minutes or until the peas are tender.
- Discard the cinnamon stick, taste and season with salt and pepper, if needed. Scatter sliced jalapenos and cilantro leaves before serving with some lime wedges on the side.
Stove top cooking instructions
- Mist a large pan with cooking spray (or use olive oil / ghee). Add the onions, ground beef, curry powder and salt and stir well, breaking up the 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, 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 chilies and fresh coriander leaves before serving.
Recipe Notes
- Substitute the curry powder with a few tablespoons of your favorite curry paste.
- Variations: replace the ground beef with ground lamb or a vegetarian / vegan plant based alternative.
- Storing and freezing: leftovers will keep for up to four days in the refrigerator, stored in an airtight container. You can also freeze this curry in frezer bags or suitable containers and use within three months. Thaw overnight in the fridge and heat until hot all the way through before serving.
Serving suggestions
- Delicious paired 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!
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Ground Beef Curry (Keema Matar)
Easy and delicious Ground Beef Curry (Keema Matar) (Keema Matar). This delicious curry can be made with ground beef or lamb and is mild enough for the whole family to enjoy!
Video
Equipment
Ingredients
- olive oil or cooking spray
- 2 onions peeled and finely chopped
- 1 pound (450g) lean ground beef
- 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
- 1 cup (250) passata (strained sieved tomatoes)
- 1 small cinnamon stick
- 2 cups (260g) frozen peas
- 2 jalapenos sliced, to garnish
- cilantro (coriander) to garnish
- salt and pepper to season
- lime wedges to serve
Instructions
Slow Cooker Instructions
- 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.olive oil , 2 onions, 1 pound (450g) lean ground beef, 2 tbsp mild curry powder, 1 tsp salt
- Add the garlic and ginger and brown for about 5 minutes.1 tbsp garlic paste, 1 tbsp ginger paste
- Stir in the stock cube, tomato paste, passata and cinnamon stick. Transfer to slow cooker, cover and cook for 3 hours on HIGH setting.1 chicken or beef stock cube, 4 tbsp tomato paste, 1 cup (250) passata, 1 small cinnamon stick
- Uncover, stir in the peas and cook for a further 10-15 minutes.2 cups (260g) frozen peas
- Discard the cinnamon stick, taste and season with salt and pepper, if needed.
- Scatter with sliced jalapenos and cilantro leaves before serving. Serve over rice, as a jacket potato filling, pizza topping or simply with some flatbread.2 jalapenos, cilantro, salt and pepper, lime wedges
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 chili and fresh coriander leaves before serving.
Notes
- Replace the curry powder with a few tablespoons of your favorite curry paste.
- Variations: replace the ground beef with ground lamb or a vegetarian / vegan plant based alternative.
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Nutrition
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
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
After looking at a few of the blog articles on your site, I seriously appreciate your way of writing a blog.
Stunning photos! I love naan pizza, not a fan of lamb but I'm still trying my best to "like it" 🙂
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
Lucy, your photos are stunning as always! Love the idea of topping it with dollops of yogurt.
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.
Loving your keema naan pizza, it's so appealing, and beautifully photographed too!
Loving your keema naan pizza, it's so appealing, and beautifully photographed too!
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!